|
|
| back to USDA Nutrition Index |
 |
|
|
 |
Egg substitute, frozen (USDA#01142) |
| Serving Size 1 cup |
 |
 |
 |
| Water 73g |
 |
| Calories 160 |
 |
| Energy 669kj |
 |
| Protein 11g |
 |
| Total Fat 11g |
 |
| Ash 1g |
 |
| Total Carbohydrates 3g |
 |
| Dietary Fiber 0g |
 |
| Sugars 3g |
 |
| Calcium, Ca 73mg |
 |
| Iron, Fe 1mg |
 |
| Magnesium, Mg 15mg |
 |
| Phosphorus, P 72mg |
 |
| Potassium 213mg |
 |
| Sodium 199mg |
 |
| Zinc, Zn 0mg |
 |
| Copper, Cu 2mg |
 |
| Manganese, Mn 6mg |
 |
| Selenium, Se 41mcg |
 |
| Vitamin C, total ascorbic acid 0mg |
 |
| Thiamin 0mg |
 |
| Riboflavin 0mg |
 |
| Niacin 0mg |
 |
| Pantothenic acid 1mg |
 |
| Vitamin B-6 0mg |
 |
| Folate, total 16mcg |
 |
| Folic acid 0mcg |
 |
| Folate, food 16mcg |
 |
| Folate, DFE 16mcg_DFE |
 |
| Choline, total 2mg |
 |
| Vitamin B-12 0mcg |
 |
| Vitamin B-12, added 0mcg |
 |
| Vitamin A, IU 225IU |
 |
| Vitamin A, RAE 11mcg_RAE |
 |
| Retinol 0mcg |
 |
| Vitamin E (alpha-tocopherol) 1mg |
 |
| Vitamin E, added 0mg |
 |
| Vitamin K (phylloquinone) 0mcg |
 |
| Fatty acids, total saturated 1g |
 |
| 4:0 0g |
 |
| 6:0 0g |
 |
| 8:0 0g |
 |
| 10:0 0g |
 |
| 12:0 0g |
 |
| 14:0 1g |
 |
| 16:0 1g |
 |
| 18:0 0g |
 |
| Fatty acids, total monounsaturated 2g |
 |
| 16:1 undifferentiated 0g |
 |
| 18:1 undifferentiated 2g |
 |
| 20:1 0g |
 |
| 22:1 undifferentiated 0g |
 |
| Fatty acids, total polyunsaturated 6g |
 |
| 18:2 undifferentiated 6g |
 |
| 18:3 undifferentiated 6g |
 |
| 18:4 0g |
 |
| 20:4 undifferentiated 0g |
 |
| 20:5 n-3 0g |
 |
| 22:5 n-3 0g |
 |
| 22:6 n-3 0g |
 |
| Cholesterol 2mg |
 |
| Phytosterols 95mg |
 |
| Tryptophan 0g |
 |
| Threonine 0g |
 |
| Isoleucine 0g |
 |
| Leucine 0g |
 |
| Lysine 0g |
 |
| Methionine 0g |
 |
| Cystine 0g |
 |
| Phenylalanine 0g |
 |
| Tyrosine 0g |
 |
| Valine 0g |
 |
| Arginine 0g |
 |
| Histidine 0g |
 |
| Alanine 0g |
 |
| Aspartic acid 0g |
 |
| Glutamic acid 1g |
 |
| Glycine 0g |
 |
| Proline 0g |
 |
| Serine 0g |
 |
| Alcohol, ethyl 0g |
 |
| Caffeine 0mg |
 |
| Theobromine 0mg |
 |
| Carotene, beta 135mcg |
 |
| Carotene, alpha 0mcg |
 |
| Cryptoxanthin, beta 0mcg |
 |
| Lycopene 0mcg |
 |
| Lutein + zeaxanthin 0mcg |
 |
 |
 |
 |
|
 |
|
 |
Egg substitute, frozen usda nutrition - Related Content |
 |
 |
 |
 |
 |
|
 |
 |
 |
|
 |
| These fun little breakfast nests are a hit with the kids. The crispy hash brown nests goes great with the eggs and bacon. |
|
 |
 |
 |
|
 |
| The combination of ingredients in just one piece of pie provides you with a complete breakfast. |
|
 |
|
|
 |
|
 |
| Large quantity egg bake for a party of any sort! Works well for brunches or morning family reunions! |
|
 |
|
|
 |
|
 |
| Perfect summer treat to make ahead and keep in your freezer for those surprise visitors. |
|
 |
|
|
 |
|
 |
| nice snack |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
|
An egg frittata is an Italian version of the French omelet. It is not folded over like a French omelet, but rather, it is open-faced, and the preparation is also slightly ... |
|
 |
|
|
 |
|
 |
| Eggshell and Yolk Color | Egg Size | Egg Grading | Egg Freshness
When shopping for food items, it is often beneficial to learn something about the products before you ... |
|
 |
|
|
 |
|
 |
|
Egg Products
Pasteurized Shell Eggs
Pasteurized shell eggs are heated for a period of time to destroy any bacteria that might be present, but the process ... |
|
 |
|
|
 |
|
 |
| Eggs and Cholesterol | Health Benefits of Eggs | Nutrients in Chicken EggsNutrients in Other Types of Eggs | Comparing Different Types of Eggs
Eggs and Cholesterol
The ... |
|
 |
|
|
 |
|
 |
| Cleanliness | Contamination | Doneness | Pasteurization | Proper Storage
Cleanliness
It is important to follow the fundamental rules of cleanliness and proper hygiene when ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| An egg product that can be used as a replacement for fresh eggs in order to reduce or eliminate the cholesterol content found in whole eggs or for recipes requiring uncooked eggs. ... |
|
 |
|
|
 |
|
 |
| Approximately 3 inches in diameter, an Egg Ring is made to hold individual eggs so they can be cooked into a perfectly round shape. An egg is simply cracked open and dropped into ... |
|
 |
|
|
 |
|
 |
| A cooking utensil that is made to hold an egg so it can be soft cooked, preparing by using a method that is referred to as "coddling" eggs. Cooked more slowly than a boiled egg, ... |
|
 |
|
|
 |
|
 |
| Similar to a scissor in design, this kitchen tool snips off the top of a soft-boiled egg so it can be eaten while still in the shell. The Cutter, which may also be referred to as ... |
|
 |
|
|
 |
|
 |
| Built to cut through hard to semi-hard substances, this utensil is manufactured for specialty tasks. A common cutting blade used for this type of knife is the saw- toothed blade ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| RecipeTips.com's video tip when you do not have a roasting rack available. For more cooking tips and advice visit RecipeTips.com. |
|
 |
|
|
 |
|
 |
| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|
|
 |
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2009 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
 |
|