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CAGE FREE LIQUID EGG SUBSTITUTE

Eggs & Egg Substitutes Bruno's Supermarkets, Inc. Branded
54 Calories
10.7g Protein
1.8g Carbs
0g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 54
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 205mg 9%
Total Carbohydrate 1.8g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 10.7g 21%
Vitamin D 71mcg 355%
Calcium 36mg 3%
Iron 2.0mg 11%
Potassium 179mg 4%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 10.7g 86%
Carbs 1.8g 14%
Fat 0g 0%

Minerals

Nutrient Amount % DV
Calcium, Ca 36 MG 3%
Iron, Fe 2.0 MG 11%
Potassium, K 179 MG 4%
Sodium, Na 205 MG 9%

Nutrition Highlights

  • Low in calories with 54 kcal per 100g.
  • Good source of protein with 10.7g per 100g.
  • Very low in fat (0g per 100g).

About CAGE FREE LIQUID EGG SUBSTITUTE

CAGE FREE LIQUID EGG SUBSTITUTE is a low-calorie food with 54 calories per 100-gram serving. Its primary macronutrient source is protein, providing 10.7g of protein, 1.8g of carbohydrates, and 0g of fat. This food belongs to the Eggs & Egg Substitutes category.

Ingredients

EGG WHITES, CONTAINS 1% OR LESS OF THE FOLLOWING: NATURAL FLAVORS, GUAR GUM, XANTHAN GUM, COLOR (INCLUDES BETA CAROTENE). VITAMINS AND MINERALS: CALCIUM SULFATE, VITAMIN A PALMITATE, IRON (FERRIC ORTHOPHOSPHATE), VITAMIN E (ALPHA TOCOPHEROL ACETATE), VITAMIN D3, ZINC SULFATE, CALCIUM PANTOTHENATE, VITAMIN B12, VITAMIN B1 (THIAMINE MONONITRATE), VITAMIN B6 (PYRIDOXINE HCL), VITAMIN B2 (RIBOFLAVIN), FOLIC ACID.

Dietary Information

CAGE FREE LIQUID EGG SUBSTITUTE is considered low-carb and keto-friendly, low-fat, making it a suitable choice for various dietary plans.

Calorie Breakdown

At 54 calories per 100 grams, CAGE FREE LIQUID EGG SUBSTITUTE gets 79% of its calories from protein, 13% from carbohydrates, and 0% from fat. This is lower than most foods and comparable to fruits and vegetables.

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