Whole food · Dairy and Egg Products
Dried egg white is a concentrated, shelf-stable powder made by dehydrating egg whites. It is exceptionally high in protein and very low in fat, making it a lean source of this essential macronutrient.
| Water | 8.0 g |
| Energy (Atwater General Factors) | 350 kcal |
| Energy (Atwater Specific Factors) | 376 kcal |
| Energy | 376 kcal |
| Energy | 1570 kj |
| Nitrogen | 12.8 g |
| Protein | 79.9 g |
| Total lipid (fat) | 0.65 g |
| Ash | 5.5 g |
| Carbohydrate, by difference | 6.0 g |
| Calcium, Ca | 104 mg |
| Iron, Fe | 0.00 mg |
| Magnesium, Mg | 87.6 mg |
| Phosphorus, P | 107 mg |
| Potassium, K | 959 mg |
| Sodium, Na | 1250 mg |
| Zinc, Zn | 0.43 mg |
| Copper, Cu | 0.00 mg |
| Manganese, Mn | 0.00 mg |
| Iodine, I | 34.0 ug |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D2 (ergocalciferol) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
| 25-hydroxycholecalciferol | 0.00 ug |
| Cholesterol | 17.0 mg |
How is dried egg white made?
It is produced by pasteurizing and dehydrating liquid egg whites into a fine, dry powder.
Can I use it in place of regular egg whites?
Yes, but it must be rehydrated with water according to package instructions before use in cooking or baking.
Is it safe for people with egg allergies?
No. Dried egg white is derived from eggs and contains egg proteins, so it is not suitable for individuals with egg allergies.