Pasteurised egg
Liquid product obtained from eggs once the shell and membranes have been removed.
Pasteurization guarantees the removal of the pathogen microorganisms that may be found in the egg, mainly salmonella.
Nutritional information (0.1 kg)
Energy
125.0
kcal
Carbohydrates
0.7
g
Proteins
12.2
g
Lipids
8.2
g
Fiber
0.0
g
Saturates
2.5
g
Monounsaturated fatty acids
3.97
g
Polyunsaturated fatty acids
1.74
g
Cholesterol
385.0
mg
Calcium
57.0
mg
Iron
1.9
mg
Zinc
1.3
mg
Vitamin A
190.0
ug
Vitamin C
0.0
g
Folic acid
50.0
ug
Salt (Sodium)
300.0
mg
Sugars
0.7
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
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Type of dish
- Beers
- Sándwich
- Cocktails
- Ice creams and sorbets
- Breakfasts and brunch
- Burguers
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Dessert
- Bread and pastries
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- Finger foods
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- Patty
- Cheeses
- liqueur
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- Main course
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- Rices
- Birds
- Appetizers and canapes
- Temperature
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- Aromatic herbs
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- Big game hunt
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- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
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- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
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