Whole food · Dairy and Egg Products
Dried whole egg is a concentrated, shelf-stable form of eggs made by removing water content. It is highly energy-dense, providing 575 kcal and 48.1g of protein per 100g, with a high fat content of 39.8g.
| Water | 4.1 g |
| Energy (Atwater General Factors) | 558 kcal |
| Energy (Atwater Specific Factors) | 576 kcal |
| Energy | 575 kcal |
| Energy | 2410 kj |
| Nitrogen | 7.7 g |
| Protein | 48.1 g |
| Total lipid (fat) | 39.8 g |
| Ash | 6.2 g |
| Carbohydrate, by difference | 1.9 g |
| Calcium, Ca | 220 mg |
| Iron, Fe | 7.0 mg |
| Magnesium, Mg | 44.6 mg |
| Phosphorus, P | 770 mg |
| Potassium, K | 468 mg |
| Sodium, Na | 485 mg |
| Zinc, Zn | 5.0 mg |
| Copper, Cu | 0.00 mg |
| Manganese, Mn | 0.00 mg |
| Iodine, I | 274 ug |
| Vitamin D (D2 + D3), International Units | 388 iu |
| Vitamin D (D2 + D3) | 9.7 ug |
| Vitamin D2 (ergocalciferol) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 9.7 ug |
| 25-hydroxycholecalciferol | 1.7 ug |
| Cholesterol | 1700 mg |
What is dried whole egg?
Dried whole egg is eggs that have been dehydrated into a powder or granular form, preserving the nutrients of the original egg white and yolk.
How does it compare nutritionally to fresh eggs?
It is nutritionally comparable to fresh eggs on a weight basis, but with significantly lower water content, making it more concentrated in calories, protein, and fat.
What is a common use for dried whole egg?
It is often used as an ingredient in baking, such as for cakes and pancakes, or as a convenient protein source in camping, emergency food supplies, and food manufacturing.