Egg, white, raw, frozen, pasteurized
* 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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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.0 MG | 2% | |
| Riboflavin | 0.4 MG | 33% | |
| Niacin | 0.1 MG | 1% | |
| Pantothenic acid | 0.1 MG | 3% | |
| Vitamin B-6 | 0.0 MG | 0% | |
| Folate, total | 10 UG | 3% | |
| Choline, total | 2.5 MG | 0% | |
| Vitamin B-12 | 0.0 UG | 1% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0 MG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 8 MG | 1% | |
| Iron, Fe | 0.0 MG | 0% | |
| Magnesium, Mg | 11 MG | 3% | |
| Phosphorus, P | 13 MG | 1% | |
| Potassium, K | 169 MG | 4% | |
| Sodium, Na | 169 MG | 7% | |
| Zinc, Zn | 0.1 MG | 1% | |
| Copper, Cu | 0.0 MG | 4% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 9.2 UG | 17% |
Nutrition Highlights
- Very low in calories (48 kcal per 100g), suitable for weight management.
- Good source of protein with 10.2g per 100g.
- Very low in fat (0g per 100g).
- Good source of Riboflavin (33% DV).
About Egg, white, raw, frozen, pasteurized
This food is a protein-rich, low-calorie option that comes from separating the whites of eggs and then freezing and pasteurizing them for safety and convenience. With about 48 calories per 100 grams, it provides a substantial 10.2 grams of high-quality protein while containing virtually no fat or carbohydrates. This makes it an excellent choice for those looking to increase their protein intake without adding significant calories or fat to their diet. The pasteurization process ensures that it is safe to consume without cooking, which can be particularly useful in recipes that call for raw egg whites.
Common uses for this ingredient include adding volume and protein to smoothies, making protein-rich omelets or scrambles, and creating light, airy textures in baked goods like meringues, soufflés, and mousses. It's also popular among athletes and those following high-protein, low-fat diets as a way to boost protein content in meals without the cholesterol and fat found in whole eggs. Additionally, it can be used in making protein pancakes, custards, and even as a binder in recipes for meatballs or veggie burgers. Its versatility and nutritional profile make it a staple in many health-conscious kitchens.
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