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
- Coffee, chocolate and infusion
- Main course
- Pizzas
- Soups and creams
- Legumes
- Birds
- Juices, milkshakes and beverages
- Salads
- Burguers
- Beers
- Breakfasts and brunch
- Eggs
- Pastas
- Sándwich
- Cocktails
- Meats
- Shellfish
- Appetizers and canapes
- Bread and pastries
- Finger foods
- Ice creams and sorbets
- Dessert
- Pastries
- Fish
- Rices
- Vegetables
- 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
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed