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Also known as: dried egg
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It's an excellent source of high-quality, complete protein, vital for muscle maintenance and repair. It also provides essential nutrients like choline for brain health, and vitamins B12, D, and selenium, supporting overall well-being. Its stability makes it a reliable nutrient source for long-term storage.
Per 100g, it contains a significant 48.1g of protein and 594 calories. It's also high in fat (43.9g) and very low in carbohydrates (1.1g), making it a concentrated source of energy and protein.
While its high protein content can aid satiety and muscle preservation, its high calorie and fat content (594 calories, 43.9g fat per 100g) means it should be consumed in moderation if weight loss is the goal. Portion control is crucial to fit it into a calorie-controlled diet.
It is vegetarian as it is derived from eggs, which are an animal product but not meat. However, it is not vegan because vegans avoid all animal-derived ingredients, including eggs.
Yes, it can be suitable for diabetics. The 'glucose reduced' aspect means sugars that could react during drying have been removed, and its very low carbohydrate content (1.1g per 100g) makes it a good protein source that won't significantly impact blood sugar levels.
To use, you typically reconstitute it with water. The specific ratio varies by manufacturer, but generally, you mix the powder with water to achieve the consistency of fresh eggs, then use it in recipes like scrambled eggs, omelets, or baked goods.
dried stabilized glucose reduced egg is a versatile ingredient found in cuisines around the world. With 594 calories per 100g and 48.1 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the egg category with complete nutrition information.
View all egg →Discover 0 recipes featuring dried stabilized glucose reduced egg with step-by-step instructions.
Browse recipes →'Glucose reduced' means that the naturally occurring glucose in the egg has been removed, which prevents undesirable browning and off-flavors during drying and storage. 'Stabilized' refers to treatments that enhance its shelf life and functional properties, ensuring quality over time.
Store it in a cool, dry place, ideally in an airtight container, away from direct sunlight. Due to its dried and stabilized nature, it boasts a significantly long shelf life, often several years, making it excellent for pantry stocking and emergency preparedness.
Yes, once properly reconstituted with water, it can often be used as a direct substitute for fresh eggs in many baking applications. It provides similar binding, leavening, and emulsifying properties, though precise reconstitution is key for optimal results.
Yes, it is highly keto-friendly. With 48.1g of protein, 43.9g of fat, and only 1.1g of carbohydrates per 100g, it fits well within the macronutrient requirements of a ketogenic diet, providing a concentrated source of protein and healthy fats.