22.2%
443 kcal

Energy

18.6%
13.0 g

Fat

18.8%
3.8 g

Saturates

24.2%
21.8 g

Sugar

33.3%
2.0 g

Salt

carbs
20%
fat
27%
protein
52%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 443 (1856 kJ)
22%
from Carbohydrate 87 (365 kJ)
from Fat 117 (490 kJ)
from Protein 222 (929 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 21.8 g
8%
Dietary Fiber 0.0 g
0%
Starch ~
Sugars 21.8 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 13.0 g
19%
Saturated Fat 3.8 g
19%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 65.0 mg
Pentadecanoic Acid ~
Palmitic Acid 2,687.0 mg
Margaric Acid ~
Stearic Acid 993.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 5.3 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 496.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 4,845.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 0.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 1.7 g
Linoleic Acid 1,413.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 86.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 109.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat ~
Omega-3 Fatty Acids 86.0 mg
Omega-6 Fatty Acids 1,413.0 mg
Sterols % Daily Value
Cholesterol 572.0 mg
191%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 55.5 g
111%
Essential Aminos
Histidine ~
Isoleucine ~
Leucine ~
Lysine ~
Methionine ~
Phenylalanine ~
Threonine ~
Tryptophan ~
Valine ~
Non-essential Aminos
Alanine ~
Arginine ~
Aspartic Acid ~
Cystine ~
Glutamic Acid ~
Glycine ~
Proline ~
Serine ~
Tyrosine ~
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 3.9 g
Ash 5.8 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 117.6 mg
Vitamin A 1,230 IU
25%
Vitamin B1 (thiamine) 0.2 mg
15%
Vitamin B2 (riboflavin) 1.8 mg
104%
Vitamin B3 (niacin) 0.6 mg
3%
Vitamin B5 (pantothenic acid) 3.4 mg
34%
Vitamin B6 (pyridoxine) 0.1 mg
7%
Vitamin B9 (folate) 125 mcg
31%
Vitamin B12 (cobalamin) 4 mcg
59%
Vitamin C 0.8 mg
1%
Vitamin D 0 IU
0%
Vitamin E 2 IU
6%
Vitamin K 0 mcg
1%
Minerals % Daily Value
Calcium 326.0 mg
33%
Copper 0.2 mg
10%
Fluoride ~
Iron 3.2 mg
18%
Magnesium 65.0 mg
16%
Manganese 0.1 mg
4%
Phosphorus 478.0 mg
48%
Potassium 744.0 mg
21%
Sodium 800.0 mg
33%
Zinc 1.8 mg
12%
Egg Substitute

About Egg Substitute

For those who do not consume eggs, alternatives used in baking include other rising agents or binding materials, such as ground flax seeds or potato starch flour. Tofu can also act as a partial binding agent, since it is high in lecithin due to its soy content. Applesauce can be used, as well as arrowroot and banana. Extracted soybean lecithin, in turn, is often used in packaged foods as an inexpensive substitute for egg-derived lecithin. Other egg substitutes are made from just the white of the egg for those who worry about the high cholesterol and fat content in eggs. Read More

For those who do not consume eggs, alternatives used in baking include other rising agents or binding materials, such as ground flax seeds or potato starch flour. Tofu can also act as a partial binding agent, since it is high in lecithin due to its soy content. Applesauce can be used, as well as arrowroot and banana. Extracted soybean lecithin, in turn, is often used in packaged foods as an inexpensive substitute for egg-derived lecithin. Other egg substitutes are made from just the white of the egg for those who worry about the high cholesterol and fat content in eggs. These products usually have added vitamins and minerals, as well as vegetable-based emulsifiers and thickeners such as xanthan gum or guar gum. These allow the product to maintain the nutrition and several culinary properties of real eggs, making possible foods such as Hollandaise sauce, custard, mayonnaise, and most baked goods with these substitutes.