Egg, white, powder, stabilized, glucose reduced
Category: Dairy & Egg Products Characteristics: Dried
Nutrition Highlights
Serving Size
Calories
402
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Protein | 353 (87.8%) |
| Carbohydrate | 19 (4.8%) |
| Fat | 0.4 (0.1%) |
| Total | 402 (100%) |
Serving: 1 cup, sifted [107g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Protein | 88 (82.4%) |
| Water | 9.1 (8.5%) |
| Ash | 4.9 (4.6%) |
| Carbohydrate | 4.8 (4.5%) |
| Fat | 0.04 (0.0%) |
| Total | 107 (100%) |
Serving: 1 cup, sifted [107g]
Benefits
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High in protein. Dried egg whites provide around 90% protein by weight which is a very concentrated source of complete protein that provides all essential amino acids
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Low in calories and fat. Dried egg whites have minimal fat and calories compared to whole eggs making them a good choice for weight management or bodybuilding diets
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Easily digestible. The drying process pre-digests the egg whites making them very easy to digest and absorb
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Glucose reduced. The drying process removes much of the natural sugars in eggs, making it a suitable choice for diabetics or those watching their sugar intake
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Versatile ingredient. Dried egg whites can be reconstituted with water or used in a variety of recipes as a high protein additive or egg substitute
Risks
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High in protein but very low in fat, carbohydrates, vitamins, and minerals. May lack nutrients essential for a balanced diet if not consumed with other foods
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Processing removes much of the vitamins and minerals naturally present in raw egg whites. Stabilized and glucose-reduced processing may introduce additional processing aids and preservatives
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Powder form is very concentrated which can easily exceed recommended daily intake if not measured properly. May cause digestive issues if consumed in large amounts
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Allergens risk for those with egg allergy. Cross-contact risks during production for extremely sensitive individuals
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Lacks variety of nutrients found in whole eggs or other more nutritionally balanced foods. Best consumed as part of an overall healthy diet
Additional Information
Egg white, dried, powder, stabilized, glucose reduced, is a food product that offers several nutritional benefits while also carrying a few potential risks. This product is made by removing the yolk and dehydrating the egg whites to create a powdered form. The addition of stabilizers helps maintain its texture and quality, while reducing the glucose content makes it suitable for individuals with specific dietary needs. Let's delve into the nutritional aspects of this product.
Starting with the benefits, egg white powder is an excellent source of high-quality protein. Protein is crucial for building and repairing tissues, supporting immune function, and producing enzymes and hormones. It also aids in satiety, making it beneficial for weight management. Egg white powder is particularly popular among athletes and individuals following high-protein diets.
Additionally, this powdered form of egg white is low in fat and cholesterol-free. While it's true that the yolk contains essential nutrients like vitamins A, D, E, and K, as well as healthy fats, consuming only the egg whites can be advantageous for those aiming to reduce their fat and cholesterol intake. This makes it a suitable option for individuals with certain health conditions, such as cardiovascular diseases or high cholesterol levels.
Moreover, egg white powder is a rich source of essential amino acids. These amino acids are the building blocks of proteins and are vital for various bodily functions. They contribute to muscle growth and repair, support the production of neurotransmitters, and assist in the synthesis of hormones and enzymes.
On the other hand, there are a few risks associated with this product. One potential concern is the presence of allergenic proteins. Egg allergies are relatively common, and the proteins found in egg whites are a known allergen. Individuals with egg allergies or sensitivities should exercise caution and avoid consuming this product to prevent adverse reactions.
Furthermore, the process of drying and stabilizing the egg whites may result in a loss of certain heat-sensitive nutrients. Vitamins such as B vitamins, including riboflavin and folate, are susceptible to degradation during processing. While egg white powder still retains some nutritional value, it may not be as nutrient-dense as fresh egg whites.
Lastly, it is essential to consider the overall dietary context when incorporating egg white powder into one's diet. While it provides an excellent source of protein, it should not be relied upon as the sole protein source. A varied and balanced diet that includes a wide range of nutrient-rich foods is crucial for optimal health.
In conclusion, egg white, dried, powder, stabilized, glucose reduced, offers several nutritional benefits such as being a high-quality protein source, low in fat, and cholesterol-free. It is rich in essential amino acids and can be a valuable addition to various diets. However, potential risks include allergenic proteins and potential nutrient loss during processing. As with any food product, moderation and a well-rounded diet are key to reaping the full nutritional benefits while minimizing potential risks.