Egg Substitute
Egg substitute, powder
443 kcal
Energy
13.0 g
Fat
3.8 g
Saturates
21.8 g
Sugar
2.0 g
Salt
Caloric Ratio
Nutrition
Calories % Daily Value | ||
---|---|---|
Total Calories | 443 (1856 kJ) | |
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 | |
Dietary Fiber | 0.0 g | |
Starch | ~ | |
Sugars | 21.8 g | |
Sucrose | ~ | |
Glucose | ~ | |
Fructose | ~ | |
Lactose | ~ | |
Maltose | ~ | |
Galactose | ~ |
Fats & Fatty Acids % Daily Value | ||
---|---|---|
Total Fat | 13.0 g | |
Saturated Fat | 3.8 g | |
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 | |
Phytosterols | ~ | |
Campesterol | ~ | |
Stigmasterol | ~ | |
Beta-sitosterol | ~ |
Protein & Amino Acids % Daily Value | ||
---|---|---|
Protein | 55.5 g | |
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 | |
Vitamin B1 (thiamine) | 0.2 mg | |
Vitamin B2 (riboflavin) | 1.8 mg | |
Vitamin B3 (niacin) | 0.6 mg | |
Vitamin B5 (pantothenic acid) | 3.4 mg | |
Vitamin B6 (pyridoxine) | 0.1 mg | |
Vitamin B9 (folate) | 125 mcg | |
Vitamin B12 (cobalamin) | 4 mcg | |
Vitamin C | 0.8 mg | |
Vitamin D | 0 IU | |
Vitamin E | 2 IU | |
Vitamin K | 0 mcg |
Minerals % Daily Value | ||
---|---|---|
Calcium | 326.0 mg | |
Copper | 0.2 mg | |
Fluoride | ~ | |
Iron | 3.2 mg | |
Magnesium | 65.0 mg | |
Manganese | 0.1 mg | |
Phosphorus | 478.0 mg | |
Potassium | 744.0 mg | |
Sodium | 800.0 mg | |
Zinc | 1.8 mg |
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.