Description
Use whole egg powder for cookies, layer cakes, pound cakes, noodles, mayonnaise, pies, sweet goods and all other whole egg uses. Powdered eggs can be used without rehydration when baking, and can be restored with water to make dishes such as scrambled eggs and omelets.
| NUTRITION FACTS PER 3/4 CUP (100 G) | AMOUNT | % DAILY VALUE |
|---|---|---|
| Calories | 610 | – |
| Fat | 40 g | 54% |
| Saturated Fat | 14 g | – |
| + Trans Fat | 0.2 g | 68% |
| Carbohydrate | 2 g | – |
| Fibre | 0 g | 0% |
| Sugars | 0 g | 0% |
| Sugar Alcohol | – | – |
| Protein | 50 g | – |
| Cholesterol | 1630 mg | – |
| Sodium | 480 mg | 21% |
| Potassium | 550 mg | 12% |
| Calcium | 225 mg | 17% |
| Iron | 4.5 mg | 25% |
