liquid or frozen Egg substitute

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liquid or frozen Egg substitute Food Facts

Egg substitute, liquid or frozen, fat free food facts

USDA SR27 Database Food #01226 category dairy-egg Food Products
Measurement
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Amount: 0.25 cup = 60 grams
of EGG SUB,LIQ OR FRZ,FAT FREE
Current Multiple = 1
01226
Measurement Choices:
.25 cup   1 cup

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
29 kcal
 
121 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0 g
 
6 g
 
0 g
 
52.2 g
 
0.78 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.08 mg
 
0.2 mcg
 
0.3 mg
 
0.95 mg
 
0.072 mg
 
0.232 mg
 
0.084 mg
 
0.996 mg
 
10 mcg
 
1.5 mg
 
0.1 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
44 mg
 
0.013 mg
 
1.19 mg
 
9 mg
 
0.004 mg
 
43 mg
 
24.8 mcg
 
128 mg
 
119 mg
 
0.59 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0 g
 
NS
 
0 mg
 
0 mg
 
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
6 g
 
Protein Calories = 24.2 kcals = 83% of total
Nine Indispensable Amino Acids
0.154 g
 
0.583 g
 
0.396 g
 
0.428 g
 
0.29 g
 
0.098 g
 
0.475 g
 
End of Nine
 
 
0.232 g
 
0.137 g
 
0.274 g
 
0.387 g
 
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Proteins are:
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
7 mcg
 
0 mcg
 
Vitamin A - IU
135 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as EGG SUB,LIQ OR FRZ,FAT FREE, supplies an extra generous amount of the following vitamins, minerals and nutrients:


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds. Histidine is the 1st of 9 essential amino acids Isoleucine is the 2nd of 9 essential amino acids Threonine is the 3rd of 9 essential amino acids Valine is the 4th of 9 essential amino acids Methionine is the 5th of 9 essential amino acids Tyrosine is the 6th of 9 essential amino acids Leucine is the 7th of 9 essential amino acids Lysine is the 8th of 9 essential amino acids Tryptophan is the 9th of 9 essential amino acids Cystine Phenylalanine
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Iron, Fe, prevents microcitic hypochromic anemia. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Potassium, K, maintains cell function. Potassium blunts the rise in blood pressure due to excess sodium intake and decrease recurrence of kidney stones Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Vitamin B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Vitamin D aka Calciferol maintains serum calcium and phosphorus for bone health. Vitamin D3 (cholecalciferol) is also included. Vitamin D (D2 + D3) is included also. Vitamin E (alpha-tocopherol) is a chain-breaking antioxidant. Thiamin aka Vitamin B-1 Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Pantothenic acid is a coenzyme in fatty acid metabolism. Arginine Alanine Aspartic acid Glutamic acid Glycine Proline Serine Phytosterols