How is raw frozen pasteurized egg commonly used?

It is commonly used in food manufacturing, baking, and food service programs as a safer alternative to fresh raw eggs.

Is this food suitable for vegetarians?

No, as it contains eggs it is classified as 'egg' dietary type and is not suitable for vegetarian diets excluding eggs.

How should raw frozen pasteurized eggs be stored?

They should be kept frozen until use to maintain safety and quality.

Illustration

Whole eggL

Also known as: bec, ccdeba, fcfe, ccdccfbfa

Raw whole egg, frozen and pasteurized, commonly used for food distribution programs. It is a good source of protein and certain vitamins and minerals.

EggetarianNOVA 1· Unprocessed

147

kcal

12.3

Protein

1.0

Carbs

9.9

Fat

per 100g

High in protein

Serving Size= 100g

Nutrition per 100g

Protein12g(34%)

Carbs1.0g(3%)

Fat9.9g(63%)

Rich in% daily value

Selenium93%Choline63%Vitamin B1245%Folate (B9)40%Riboflavin (B2)35%

View all nutrients →

Nutrient Breakdown

Key Nutrients(18)

Pantothenic Acid (B5)

% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.

Common questions about Whole egg

One large raw egg (approximately 50 grams) contains about 72 calories.

About Whole egg

Raw whole eggs that are frozen and pasteurized are widely used in food distribution programs to offer a safe alternative to fresh eggs while preserving nutritional quality.

These eggs provide a moderate amount of protein and essential nutrients such as vitamin B12 and folate.
They contain minimal carbohydrates and sugars, with a significant fat content primarily as healthy fats.
Being raw, these eggs are suitable for various culinary applications where raw egg is used, provided pasteurization ensures safety.

This food is classified as egg-based, non-vegetarian, and has no added ingredients. It is commonly stored frozen to preserve freshness and optimize shelf life.