Whole food · Dairy and Egg Products
Pasteurized whole egg is a liquid egg product made from fresh eggs that have been gently heated to eliminate harmful bacteria while preserving natural nutrition. This convenient, ready-to-use form retains the high-quality protein, healthy fats, and essential vitamins found in whole raw eggs.
| Water | 75.4 g |
| Energy (Atwater General Factors) | 146 kcal |
| Energy (Atwater Specific Factors) | 150 kcal |
| Energy | 150 kcal |
| Energy | 627 kj |
| Nitrogen | 2.0 g |
| Protein | 12.3 g |
| Total lipid (fat) | 10.3 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 0.91 g |
| Calcium, Ca | 55.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 11.2 mg |
| Phosphorus, P | 189 mg |
| Potassium, K | 117 mg |
| Sodium, Na | 121 mg |
| Zinc, Zn | 1.2 mg |
| Copper, Cu | 0.00 mg |
| Manganese, Mn | 0.00 mg |
| Iodine, I | 61.6 ug |
| Vitamin D (D2 + D3), International Units | 91.0 iu |
| Vitamin D (D2 + D3) | 2.3 ug |
| Vitamin D2 (ergocalciferol) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 2.3 ug |
| 25-hydroxycholecalciferol | 0.60 ug |
| Cholesterol | 420 mg |
What is the difference between raw and pasteurized liquid eggs?
Pasteurized eggs are gently heated to kill potential bacteria like Salmonella, making them safer for recipes that don't cook the eggs thoroughly.
Can I use this instead of fresh eggs in recipes?
Yes, pasteurized liquid whole eggs can be used as a 1:1 replacement for fresh eggs in most cooking and baking applications.
How should I store this product?
Keep unopened containers refrigerated. Once opened, use within a few days and store in a sealed container in the refrigerator.