15,90€ – 64,40€
Egg white is a powdered food product, obtained by drying the albumen of chicken eggs.
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Egg white is used for the preparation of desserts, baked goods, pancakes.
The egg white protein, albumin, is a protein with the highest biological value, rich in branched-chain amino acids and arginine, sugar-free (0%) and fat-free (0%). Albumin is very soluble in water, it does not contain lactose.
Egg white can also be used in cooking respecting the reconstitution ratio: 1 part of egg white with 7 parts of water.
100 g of egg white correspond to the albumen contained in about 25 eggs.
Ingredients: Dried egg white ofegg.
Nutritional information:
| Average analysis |
For 100 gr |
Per serving (30 gr) |
|
| Energy value | Kj
Kcal |
1373 328 |
343 82 |
| Fat
of which saturated |
g
g |
0 0 |
0 0 |
| Carbohydrates
of which sugars |
g
g |
0 0 |
0 0 |
| Proteins | g |
82 |
21 |
| salt | g |
1,8 |
0,5 |
The attached measuring cup contains about 14 grams of product.
Average amino acid profile:
| Amino Acids: |
Value |
UM |
| L-Aspartic Acid |
8,80 |
g / 100g |
| L-Threonine |
4,62 |
g / 100g |
| L-Serine |
5,51 |
g / 100g |
| L-Glutamic acid |
10,80 |
g / 100g |
| L-Proline |
2,97 |
g / 100g |
| L-Glycine |
3,06 |
g / 100g |
| L-Alanine |
5,12 |
g / 100g |
| L-Valina |
6,05 |
g / 100g |
| L-Isoleucine |
4,40 |
g / 100g |
| L-Leucine |
7,17 |
g / 100g |
| L-Tyrosine |
2,99 |
g / 100g |
| L-Phenylalanine |
4,78 |
g / 100g |
| L-Lysine |
5,84 |
g / 100g |
| L-Histidine |
2,05 |
g / 100g |
| L-Arginine |
5,18 |
g / 100g |
| L-Cystine |
1,91 |
g / 100g |
| L-Methionine |
3,06 |
g / 100g |
5 g of powder = egg white of 1 medium egg
Powder / water reconstitution ratio = 1/7.
Wait 10 minutes before using.
Tenere la confezione chiusa e in ambiente privo di umidità. Può contenere LATTE, SOIA.
Albume in Polvere – Prodotto alimentare – Sostanza pura senza eccipienti
