Whole food · Dairy and Egg Products
Egg white, raw, frozen, pasteurized is a convenient, ready-to-use form of liquid egg white that has been cooked to eliminate bacteria. It is a high-protein, low-calorie, virtually fat-free food, making it a popular choice for various dietary needs.
| Water | 88.3 g |
| Energy (Atwater General Factors) | 45.0 kcal |
| Energy (Atwater Specific Factors) | 48.0 kcal |
| Energy | 48.0 kcal |
| Energy | 201 kj |
| Nitrogen | 1.6 g |
| Protein | 10.1 g |
| Total lipid (fat) | 0.16 g |
| Ash | 0.70 g |
| Carbohydrate, by difference | 0.74 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 0.18 mg |
| Magnesium, Mg | 10.6 mg |
| Phosphorus, P | 0.00 mg |
| Potassium, K | 130 mg |
| Sodium, Na | 144 mg |
| Zinc, Zn | 0.02 mg |
| Copper, Cu | 0.00 mg |
| Manganese, Mn | 0.00 mg |
| Iodine, I | 0.00 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 | 3.0 mg |
What is the difference between pasteurized and regular egg whites?
Pasteurized egg whites have been heat-treated to kill potential bacteria like Salmonella, making them safe to consume raw or with minimal cooking.
Are frozen egg whites as nutritious as fresh ones?
Yes, the nutritional profile for protein, carbs, and fat remains virtually identical when properly thawed.
What are common uses for frozen egg whites?
They are widely used in baking, for making omelets, in protein shakes, and as a fat replacer or binder in various recipes.