Allergens
Eggs
Eggs

Liquid product obtained from eggs once the shell and membranes have been removed.

Pasteurization guarantees the removal of the pathogen microorganisms that may be found in the egg, mainly salmonella.

Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 2.5 g
Monounsaturated fatty acids 3.97 g
Polyunsaturated fatty acids 1.74 g
Cholesterol 385.0 mg
Calcium 57.0 mg
Iron 1.9 mg
Zinc 1.3 mg
Vitamin A 190.0 ug
Vitamin C 0.0 g
Folic acid 50.0 ug
Salt (Sodium) 300.0 mg
Sugars 0.7 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.