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
Sugars
0.7
g
Salt (Sodium)
300.0
mg
Folic acid
50.0
ug
Vitamin C
0.0
g
Vitamin A
190.0
ug
Zinc
1.3
mg
Iron
1.9
mg
Calcium
57.0
mg
Cholesterol
385.0
mg
Polyunsaturated fatty acids
1.74
g
Monounsaturated fatty acids
3.97
g
Saturates
2.5
g
Fiber
0.0
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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