Pasteurised egg
Category
Eggs and derivatives
Allergens
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)
Energy
125.0
kcal
Carbohydrates
0.7
g
Proteins
12.2
g
Lipids
8.2
g
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.
Recipes
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Type of dish
- Meats
- Finger foods
- Coffee, chocolate and infusion
- Dessert
- Shellfish
- Pastries
- Legumes
- Vegetables
- Pastas
- Sandwich
- Eggs
- Birds
- Pizzas
- Juices, milkshakes and beverages
- Bread and pastries
- Salads
- Soups and creams
- Ice creams and sorbets
- Burguers
- Main course
- Appetizers and canapes
- Beers
- Fish
- Cocktails
- Breakfasts and brunch
- Rices
- Temperature
- Cuisine type
- Additional culinary preparation
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- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
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- Service techniques
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- Vegetables cuts
- Vegetables, fruits, tubers and seaweed