Nutri-Score A 
Egg substitute
Tops
- Barcode
- 0070784025520
- Quantity
- 32 oz
- Serving
- 3 Tbsp (46 g)
Original
Broken text in the original label data?
54.35 kcal
Energy / 100 g
10.87 g
Protein / 100 g
2.17 g
Carbs / 100 g
0 g
Fat / 100 g
Nutrition — per 100 g
| Energy | 54.35 kcal / 227 kJ |
| Macronutrients | |
|---|---|
| Protein | 10.87 g |
| Carbohydrates | 2.17 g |
| Fat | 0 g |
| Sugars | 0 g |
| Fiber | 0 g |
| Fats | |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Cholesterol | 0 mg |
| Minerals | |
| Sodium | 196 mg |
| Salt | 0.49 g |
| Calcium | 0 mg |
| Iron | 0 mg |
| Potassium | 0.16 mg |
| Zinc | 0 mg |
| Vitamins | |
| Vitamin A | 0 IU |
| Vitamin C | 0 mg |
| Vitamin B1 (thiamin) | 0 mg |
| Vitamin B2 (riboflavin) | 0 mg |
| Vitamin B6 | 0 mg |
| Vitamin B12 | 0 µg |
| Pantothenic acid (B5) | 0 mg |
Ingredients
Egg whites, contains 1% or less of the following: guar gum, xanthan gum, salt, onion powder, natural flavor, color (includes beta carotene). vitamins and minerals: calcium sulfate, iron (ferric orthophosphate), vitamin e (alpha tocopherol acetate), zinc s
Allergens
Eggs
FOR DEVELOPERS
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AI analysis
A plain-language summary with good points and watch-outs from the nutrition data, allergens, diet compatibility with its source, and processing level.
Product data from Open Food Facts, available under the Open Database License (ODbL). Open Food Facts · ODbL