Which nutrient component is primarily responsible for the structural and functional components in egg whites?

The nutrient component primarily responsible for the structural and functional components in egg whites is proteins. Egg whites are made up of about 90% water and 10% proteins, which include significant amounts of ovalbumin, ovotransferrin, and avidin among others. These proteins contribute to the egg white's ability to trap air when whipped, providing stability and volume, which is essential in many baking and cooking processes.

Moreover, proteins are crucial for the formation of textures in food preparation, leading to the creation of everything from meringues to soufflés. The functional properties of proteins in egg whites—like their foam formation, gelation, and emulsification capabilities—make them a key ingredient in a wide range of culinary applications.

The other components, such as fats, carbohydrates, and vitamins, do not primarily serve the structural and functional roles within egg whites, which is why they are not the correct focus in this context.