Eggs

Nutrition Facts Egg (Yolk, Dried)

Egg

Egg (Yolk, Dried) is a dried food with much of its original water removed, which concentrates its flavor and nutrients. It provides protein, monounsaturated fat, polyunsaturated fat, and potassium. Choose a dry, intact package without insects or moisture damage and store it airtight in a cool, dark place; refrigeration extends the quality of whole-grain and high-fat products.

Calories654

Protein34.2g

Carbs1.1g

Fat55.5g

Protein Carbs Fat

Serving size

Nutrition for 100 g

Calories	654 kcal
Protein	34.2 g
Total Fat	55.5 g
Carbohydrates	1.07 g
Fiber	0 g
Total Sugars	0.23 g
Sodium	149 mg

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

Heat changes both egg safety and protein digestibility

In a small human tracer study, cooked egg protein was much more digestible than raw egg protein. Cooking also reduces Salmonella risk; recipes served raw or undercooked should use pasteurized eggs or egg products.

Recipes with this food

Use egg (yolk, dried) in simple recipes

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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.

Nutrition Facts Egg (Yolk, Dried)

Full nutrient profile

Heat changes both egg safety and protein digestibility

Compare similar foods

Use egg (yolk, dried) in simple recipes