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Bob's Red Mill Natural, PREMIUM QUALITY EGG REPLACER
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* 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.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 8.6 MG | 10% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 286 MG | 22% | |
| Iron, Fe | 5.1 MG | 29% | |
| Sodium, Na | 286 MG | 12% |
Nutrition Highlights
- Excellent source of protein with 42.9g per 100g, great for muscle building and recovery.
- High in dietary fiber (14.3g per 100g), supporting digestive health.
- Good source of Calcium, Ca (22% DV).
- Good source of Iron, Fe (29% DV).
About PREMIUM QUALITY EGG REPLACER
Bob's Red Mill Egg Replacer is built from whole soy flour, wheat gluten, corn syrup solids, and algin derived from algae. It reads more like a functional food ingredient than a snack - designed to bind and aerate baked goods in place of eggs. Protein content is high, fiber is notable, and fat is moderate. The corn syrup solids provide some sweetness and help with browning. Suitable for vegan baking and for those with egg allergies, though the wheat gluten means it is not gluten-free.
Ingredients
WHOLE SOY FLOUR, WHEAT GLUTEN, CORN SYRUP SOLIDS, ALGIN (FROM ALGAE).
Dietary Information
PREMIUM QUALITY EGG REPLACER is considered high-protein, high-fiber, making it a suitable choice for various dietary plans.
Notable micronutrients in PREMIUM QUALITY EGG REPLACER include Iron, Fe (29% DV) , and Calcium, Ca (22% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 429 calories per 100 grams, PREMIUM QUALITY EGG REPLACER gets 40% of its calories from protein, 27% from carbohydrates, and 30% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
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