Egg, whole, dried, stabilized, glucose reduced
* 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 | 0.3 MG | 27% | |
| Riboflavin | 1.2 MG | 95% | |
| Niacin | 0.3 MG | 2% | |
| Pantothenic acid | 6.7 MG | 134% | |
| Vitamin B-6 | 0.4 MG | 25% | |
| Folate, total | 193 UG | 48% | |
| Vitamin B-12 | 10.5 UG | 438% | |
| Vitamin A, RAE | 616 UG | 68% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 222 MG | 17% | |
| Iron, Fe | 8.3 MG | 46% | |
| Magnesium, Mg | 49 MG | 12% | |
| Phosphorus, P | 715 MG | 57% | |
| Potassium, K | 515 MG | 11% | |
| Sodium, Na | 548 MG | 24% | |
| Zinc, Zn | 5.7 MG | 52% | |
| Copper, Cu | 0.3 MG | 30% | |
| Manganese, Mn | 0.2 MG | 7% | |
| Selenium, Se | 121.1 UG | 220% |
Nutrition Highlights
- Excellent source of protein with 48.2g per 100g, great for muscle building and recovery.
- Good source of Iron, Fe (46% DV).
- Rich source of Phosphorus, P (57% of Daily Value per 100g).
- Good source of Sodium, Na (24% DV).
- Rich source of Zinc, Zn (52% of Daily Value per 100g).
- Good source of Copper, Cu (30% DV).
About Egg, whole, dried, stabilized, glucose reduced
This food is made by dehydrating whole eggs and then reducing their glucose content to improve shelf stability and prevent browning during storage. The process results in a highly concentrated source of nutrients, with over 600 calories per 100 grams and nearly 50 grams of protein, making it an efficient way to boost protein intake in a small serving. The fat content is significant at 44 grams, mostly from the natural fats in the yolk, while carbohydrates are minimal at just 2.4 grams, and there is no fiber. The stabilization and glucose reduction also help maintain a longer shelf life without refrigeration, which is useful for emergency food supplies, camping, or situations where fresh eggs are unavailable.
In cooking and dietary use, this form of egg is often rehydrated with water to create a liquid egg substitute that can be used in baking, scrambled dishes, or as a protein supplement in smoothies and other recipes. Its high protein content makes it popular among athletes, bodybuilders, and those on high-protein or low-carb diets. Because it is shelf-stable and easy to transport, it is also common in military rations, space food, and survival kits. However, due to its high fat and calorie density, portion control is important for those monitoring their intake.
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