Description:
Fresh whole raw eggs are a versatile ingredient that adds rich flavor and essential nutrients to a variety of dishes, from baked goods to savory meals. They are a staple in many cuisines, valued for their protein content and culinary flexibility.
| Nutritional Information | Amount per 100g |
|---|---|
| Energy | 143 kcal |
| Protein | 12.56 g |
| Total Fat | 9.51 g |
| – Saturated Fats | 3.126 g |
| Carbohydrates | 0.72 g |
| – Sugars | 0.37 g |
| Fiber | 0.0 g |
| Calcium | 56 mg |
| Iron | 1.75 mg |
| Magnesium | 12 mg |
| Phosphorus | 198 mg |
| Potassium | 138 mg |
| Sodium | 142 mg |
| Zinc | 1.29 mg |
| Copper | 0.072 mcg |
| Manganese | 0.028 mg |
| Selenium | 30.7 mcg |
| Vitamin C | 0.0 mg |
| Thiamin (Vitamin B1) | 0.04 mg |
| Riboflavin (Vitamin B2) | 0.457 mg |
| Niacin (Vitamin B3) | 0.075 mg |
| Vitamin B6 | 0.17 mg |
| Folate | 47 mcg |
| Vitamin B12 | 0.89 mcg |
| Vitamin A | 160 mcg |
| Vitamin E | 1.05 mg |
| Vitamin D2 | 2.0 mcg |
Allergen Information:
Eggs are a common allergen and should be avoided by individuals with egg allergies.
Dietary Preferences:
Whole eggs can be included in various diets, including low-carb, ketogenic, and high-protein plans. They are not suitable for vegan diets.
Advice:
When using raw eggs, ensure they are fresh and properly handled to minimize the risk of foodborne illness. For culinary applications, consider pasteurized eggs if raw consumption is intended.
Conclusion:
Fresh whole raw eggs are not only a rich source of protein and essential nutrients but also a culinary powerhouse that can elevate countless dishes. Incorporating them into your cooking can enhance flavor and nutrition, making them a beloved ingredient in many kitchens around the world.