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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, fat-free egg substitute is generally considered a healthy option, especially for those monitoring fat and cholesterol intake. It's made primarily from egg whites, providing high-quality protein with significantly fewer calories and no fat or cholesterol compared to whole eggs. Many brands are also fortified with essential vitamins.
Per 100g, fat-free egg substitute typically contains about 48 calories, 10g of protein, 2g of carbohydrates, and 0g of fat. This makes it a low-calorie, high-protein food source, ideal for those looking to reduce fat and cholesterol.
Yes, it can be beneficial for weight loss due to its low-calorie and fat-free profile, combined with its high protein content. Protein helps promote satiety, which can reduce overall calorie intake and support muscle maintenance during weight loss.
No, fat-free egg substitute is not vegan. It is primarily made from egg whites, which come from eggs, an animal product. It is suitable for vegetarians but not for those following a strict vegan diet.
Yes, fat-free egg substitute is generally a good choice for diabetics. It is low in carbohydrates (2g per 100g) and has no sugar, making it suitable for managing blood sugar levels. Its high protein content can also help with satiety without impacting glucose significantly.
Most fat-free egg substitutes are naturally gluten-free, as they are primarily made from egg whites. However, it's always best to check the product label for specific certifications or allergen statements, especially if you have severe gluten sensitivity or celiac disease.
fat free egg substitute is a versatile ingredient found in cuisines around the world. With 48 calories per 100g and 10 grams of protein, it's a nutritious addition to many dishes.
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View all egg →Discover 0 recipes featuring fat free egg substitute with step-by-step instructions.
Browse recipes →You can use fat-free egg substitute in most recipes where you would use whole eggs, such as scrambled eggs, omelets, frittatas, or in baking. For scrambled eggs, simply pour and cook as usual. In baking, follow the recipe's conversion ratio, typically 1/4 cup of substitute per large egg.
Fat-free egg substitute has a milder, less rich flavor than whole eggs, as it lacks the fat and distinct taste of the yolk. It generally tastes like plain egg whites, with a neutral profile that easily takes on the flavors of other ingredients it's cooked with.
Unopened fat-free egg substitute should be stored in the refrigerator. Once opened, it should also be kept refrigerated and typically used within 3-7 days, similar to fresh eggs or milk. Always check the 'use by' date on the packaging for specific guidance.
While it works well in many recipes like scrambled eggs, omelets, and some baked goods, it may not be ideal for recipes where the yolk's fat and emulsifying properties are crucial, such as custards, hollandaise sauce, or rich cakes. It's best for recipes where the primary function of the egg is binding or protein.