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Egg, whole, raw, frozen, salted, pasteurized

Also known as: 07 77 c

Raw whole egg that has been frozen, salted, and pasteurized, commonly used in food processing and cooking where safety and longer shelf life are required.

EggetarianLow calorie densityNOVA 1· Unprocessed

138

kcal

11.0

Protein

0.8

Carbs

10.1

Fat

per 100g

High in sodiumHigh in seleniumProvides choline

Dairy and Egg Products·Breakfast, Mid Morning, Evening Snack

Serving Size= 100g

Nutrition per 100g

Protein11g(32%)

Carbs0.83g(2%)

Fat10g(66%)

Rich in% daily value

Sodium183%Selenium76%Choline70%Vitamin B1255%Folate (B9)31%

View all nutrients →

Nutrient Breakdown

Key Nutrients(18)

Pantothenic Acid (B5)

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

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Common questions about Egg, whole, raw, frozen, salted, pasteurized

How many calories are in oz of Egg, whole, raw, frozen, salted, pasteurized?

oz (28 g) of Egg, whole, raw, frozen, salted, pasteurized has about 39 kcal, based on 138 kcal per 100 g.

How much protein is in Egg, whole, raw, frozen, salted, pasteurized?

Egg, whole, raw, frozen, salted, pasteurized provides about 11 g of protein per 100 g.

How much sugar does Egg, whole, raw, frozen, salted, pasteurized contain?

Egg, whole, raw, frozen, salted, pasteurized has about 0.1 g of total sugars per 100 g.

What are common culinary uses of salted pasteurized eggs?

They are used boiled, fried, or in baking and cooking recipes where pre-salted eggs are preferred for flavor and shelf life.

Is this egg suitable for vegetarians?

It is classified as an 'egg' dietary type, not vegetarian as it contains animal eggs.

How should salted pasteurized eggs be stored?

They should be kept refrigerated under 4b0C and consumed before the expiration date for safety and quality.

About Egg, whole, raw, frozen, salted, pasteurized

Eggs are widely consumed animal products valued for their rich protein and nutrient content. This particular product is a whole egg that has been raw, frozen, salted, and pasteurized to enhance safety and shelf life for use in various culinary applications. It retains most natural nutrients including high-quality protein, vitamins such as B12 and A, and essential minerals like iron and zinc.

Used in cooking and baking both directly and as an ingredient in processed foods
Contains sodium due to salting, useful for flavoring
Not suitable for vegans but is an important source of key nutrients for many diets
Typically requires cooking before eating to ensure food safety

This form of egg is convenient for commercial kitchens and food manufacturers to maintain consistent quality and safety standards.