Egg, white, stabilized, glucose reduced
Category: Dairy & Egg Products Characteristics: Dried
Nutrition Highlights
Serving Size
Calories
384
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 | 360 (93.8%) |
| Carbohydrate | 19 (5.0%) |
| Fat | 3.1 (0.8%) |
| Total | 384 (100%) |
Serving: 1 cup, sifted [107g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Protein | 90 (84.1%) |
| Ash | 6.0 (5.6%) |
| Water | 5.9 (5.5%) |
| Carbohydrate | 4.8 (4.5%) |
| Fat | 0.3 (0.3%) |
| Total | 107 (100%) |
Serving: 1 cup, sifted [107g]
Benefits
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High in protein. One tablespoon of dried egg whites contains around 1 gram of protein
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Low in calories and fat. Dried egg whites have around 15 calories and 0 grams of fat per tablespoon
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Rich in various vitamins and minerals. Dried egg whites are a good source of selenium, riboflavin and other nutrients
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Easy to add to foods and recipes. Dried egg whites can be conveniently added to smoothies, baked goods, pancakes etc
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Glucose reduced. Dried egg whites have had the natural sugars removed, making them a lower carb option
Risks
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Dried egg whites have a higher concentration of protein compared to fresh eggs. Consuming too much protein can put stress on the kidneys
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The drying process and addition of glucose reduces some of the natural nutrients found in fresh eggs like certain vitamins and minerals. Over-reliance on dried egg whites as a protein source may lead to nutritional deficiencies
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Stabilizers are often added to dried foods to maintain texture and prevent clumping. Some stabilizers like carrageenan have been linked to gastrointestinal issues in high amounts
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Reduced glucose content compared to regular dried egg whites may lead to a higher glycemic impact if large amounts are consumed. This could negatively impact blood sugar control
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As a processed food, dried egg whites have a higher sodium content than fresh eggs. Excess sodium intake is linked to high blood pressure
Additional Information
Egg, white, dried, stabilized, glucose reduced, is a food product that offers several nutritional benefits. As a nutrition expert, I will outline these advantages along with potential risks associated with consuming this item.
Nutritional Benefits:
1. High Protein Content: Dried egg whites are an excellent source of protein. Proteins are essential for building and repairing tissues, supporting immune function, and producing enzymes and hormones. Including protein-rich foods like dried egg whites in your diet can help meet your daily protein requirements.
2. Low in Fat and Cholesterol: Egg whites are naturally fat-free and cholesterol-free, making them a healthier alternative to whole eggs. By choosing dried egg whites, you can enjoy the benefits of eggs without the added fat and cholesterol.
3. Essential Amino Acids: Dried egg whites contain all the essential amino acids required by the body. These amino acids are the building blocks of protein and play a crucial role in various bodily functions, such as muscle growth, tissue repair, and hormone production.
4. Convenient and Versatile: Dried egg whites are a convenient option as they have a longer shelf life compared to fresh eggs. They are also easy to store and use, making them a practical choice for individuals who require a quick and reliable protein source.
Risks:
1. Allergies: Some individuals may be allergic to egg whites. Egg allergies are more common in children but can also affect adults. If you have a known egg allergy, it is essential to avoid consuming this product to prevent allergic reactions.
2. Sodium Content: Depending on the manufacturing process, dried egg whites may contain added sodium to enhance stability and preservation. Excessive sodium intake can contribute to high blood pressure and other cardiovascular issues. Therefore, individuals with hypertension or those watching their sodium intake should be cautious and choose low-sodium options if available.
3. Potential for Contamination: As with any dried or processed food product, there is a slight risk of contamination during the manufacturing process. It is crucial to purchase dried egg whites from reputable sources to minimize the risk of foodborne illnesses.
4. Nutrient Variability: While dried egg whites offer numerous nutritional benefits, it is important to note that they may not provide the same array of nutrients as fresh whole eggs. Some vitamins and minerals, such as vitamin D and iron, are primarily found in the yolk of an egg. Therefore, relying solely on dried egg whites may result in a lower intake of these specific nutrients.
In conclusion, dried egg whites, stabilized and glucose reduced, are a convenient and protein-rich food product that can be a valuable addition to a balanced diet. They offer numerous benefits, including high protein content, low fat and cholesterol, and essential amino acids. However, individuals with egg allergies should avoid this product, and those concerned about sodium intake should choose low-sodium options if available. It is also important to consider that dried egg whites may not provide the same nutrient profile as whole eggs. As with any food product, it is advisable to purchase from reputable sources to ensure quality and minimize the risk of contamination.