The present studies were undertaken to characterize selenium distribution in egg white. Ion-exchange chromatography fast protein liquid chromatography (FPLC) and flow injection atomic (absorption) spectrometry (FIAS) were used to separate egg white proteins and to determine the selenium content of different fractions. After purification, nine different proteins were identified with sodium dodecyl sulphate-polyacrylamide gel electrophoresis and 56% of the total selenium content was found to be associated with ovalbumin-1 and -2 (+/- 500 ng/g), which is the main protein in egg white. Flavoprotein was determined to be the richest selenium-containing protein (1800 ng/g). The selenium content of the other proteins (lysozyme, conalbumin, globulins and ovomucoid) ranged from 359 to 1094 ng/g.