Egg (White) is a frozen food whose composition and texture depend on its preparation state before freezing. It provides protein. Choose a firmly frozen package without tears or signs of repeated thawing. Keep at 0°F/-18°C and thaw perishable food in the refrigerator, not on the counter.
Calories48
Protein10.1g
Carbs0.7g
Fat0.2g
ProteinCarbsFat
Nutrition for 100 g
Calories
48 kcal
Protein
10.1 g
Total Fat
0.16 g
Carbohydrates
0.74 g
Fiber
0 g
Total Sugars
0.25 g
Sodium
144 mg
Nutrients
Full nutrient profile
Proximates
Water88.3 g
Energy (Atwater General Factors)45 kcal
Energy (Atwater Specific Factors)48 kcal
Energy48 kcal
Energy201 kj
Nitrogen1.61 g
Protein10.1 g
Total lipid (fat)0.16 g
Ash0.7 g
Carbohydrates
Carbohydrate, by difference0.74 g
Sucrose0 g
Maltose0 g
Fructose0 g
Lactose0 g
Galactose0 g
Sugars, Total0.25 g
Glucose0.25 g
Fiber, total dietary0 g
Lipids
Cholesterol3 mg
PUFA 18:30 g
SFA 10:00 g
SFA 20:00 g
PUFA 20:40 g
PUFA 20:2 n-6 c,c0 g
PUFA 18:3 n-6 c,c,c0 g
PUFA 20:30 g
SFA 15:00 g
MUFA 20:10 g
MUFA 22:10 g
SFA 8:00 g
SFA 12:00 g
SFA 14:00 g
PUFA 22:6 n-3 (DHA)0 g
SFA 22:00 g
MUFA 14:10 g
MUFA 16:10 g
PUFA 20:5 n-3 (EPA)0 g
PUFA 22:5 n-3 (DPA)0 g
SFA 17:00 g
SFA 24:00 g
MUFA 17:10 g
MUFA 15:10 g
PUFA 18:3 n-3 c,c,c (ALA)0 g
MUFA 18:10 g
PUFA 18:20 g
SFA 16:00 g
SFA 18:00 g
SFA 4:00 g
SFA 6:00 g
Fatty acids, total trans-polyenoic0 g
PUFA 18:40 g
Fatty acids, total monounsaturated0 g
Fatty acids, total polyunsaturated0 g
TFA 18:2 t,t0 g
PUFA 18:3i0 g
Fatty acids, total trans-monoenoic0 g
Fatty acids, total trans0 g
Fatty acids, total saturated0 g
PUFA 18:2 n-6 c,c0 g
Amino acids
Isoleucine0.56 g
Leucine0.94 g
Lysine0.76 g
Cystine0.29 g
Valine0.73 g
Arginine0.63 g
Histidine0.26 g
Aspartic acid1.16 g
Serine0.8 g
Tryptophan0.18 g
Threonine0.45 g
Methionine0.4 g
Phenylalanine0.66 g
Tyrosine0.45 g
Alanine0.66 g
Glutamic acid1.48 g
Glycine0.39 g
Proline0.41 g
Minerals
Calcium, Ca9 mg
Iron, Fe0.18 mg
Magnesium, Mg10.6 mg
Phosphorus, P0 mg
Potassium, K130 mg
Sodium, Na144 mg
Zinc, Zn0.02 mg
Copper, Cu0 mg
Manganese, Mn0 mg
Iodine, I0 ug
Selenium, Se9.2 ug
Vitamins and other components
Vitamin D (D2 + D3), International Units0 iu
Vitamin D (D2 + D3)0 ug
Vitamin D2 (ergocalciferol)0 ug
Vitamin D3 (cholecalciferol)0 ug
25-hydroxycholecalciferol0 ug
Folic acid0 ug
Choline, total2.5 mg
Folate, DFE10 ug
Vitamin E (alpha-tocopherol)0 mg
Lutein + zeaxanthin20 ug
Niacin0.09 mg
Pantothenic acid0.15 mg
Vitamin E, added0 mg
Vitamin A, IU0 iu
Retinol0 ug
Vitamin A, RAE0 ug
Carotene, beta0 ug
Carotene, alpha0 ug
Cryptoxanthin, beta0 ug
Lycopene0 ug
Vitamin B-12, added0 ug
Thiamin0.02 mg
Riboflavin0.42 mg
Folate, total10 ug
Vitamin K (phylloquinone)0 ug
Folate, food10 ug
Vitamin B-60.005 mg
Vitamin B-120.03 ug
Vitamin C, total ascorbic acid0 mg
Other nutrients
Caffeine0 mg
Theobromine0 mg
Alcohol, ethyl0 g
More about allergens
This food contains egg protein, one of the nine major food allergens recognized in the United States. Heating does not make egg safe for every person with egg allergy. For packaged or prepared versions, verify the current ingredient and allergen label.
This general information does not replace the ingredient and allergen label on a packaged product or individual medical advice.
Interesting fact
Freezing preserves safety longer than peak quality
Food held continuously at 0°F/-18°C stays safe for a long time, but texture and flavor can decline through dehydration and freezer burn. Thawing in the refrigerator keeps the surface out of the bacterial growth range longer than counter thawing.
Recipes featuring this food will appear here when the recipe library is connected.
These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.
