Frozen, pasteurized egg whites are a convenient and safe option for culinary uses, providing the benefits of raw egg whites without the risk of salmonella. Here’s a comprehensive overview based on your specified categories.
Basic Information
⦁ Name: Egg White, Raw, Frozen, Pasteurized
⦁ Scientific: Derived from Gallus gallus domesticus (domestic chicken)
⦁ Category: Animal Product
⦁ Varieties: Most commonly available as a standard product, though variations may exist based on the brand, packaging size, and whether any additives (e.g., stabilizers) are included.
Nutritional Information
For a typical serving size of 100 grams of frozen, pasteurized egg whites:
Macronutrients
⦁ Carbohydrates: Minimal; less than 0.74 gram.
⦁ Proteins: Approximately 10.1 grams; egg whites are an excellent source of high-quality protein.
⦁ Fats: Negligible; virtually fat-free.(0.16)
Micronutrients
⦁ Vitamins: Contains riboflavin (Vitamin B2) and niacin (Vitamin B3), though in smaller amounts compared to whole eggs.
⦁ Minerals: Good source of selenium, with some potassium and sodium.
Phytonutrients
Frozen, pasteurized egg whites, similar to their fresh and dried counterparts, are animal-derived products and do not contain phytonutrients. Phytonutrients, or phytochemicals, are bioactive compounds found exclusively in plants, fruits, vegetables, grains, and nuts. These compounds are known for their health benefits, including antioxidant and anti-inflammatory effects. Since egg whites come from an animal source, their nutritional benefits are primarily derived from their macronutrient content (especially proteins) and specific micronutrients rather than phytonutrients.
Nutritional Profile of Frozen, Pasteurized Egg Whites
While lacking in phytonutrients, frozen, pasteurized egg whites offer significant nutritional value:
⦁ Protein: They are an excellent source of high-quality protein, containing all nine essential amino acids necessary for human health. This makes them beneficial for muscle repair, growth, and overall body function.
⦁ Vitamins and Minerals: Although less nutrient-dense than whole eggs, frozen, pasteurized egg whites still contain some B vitamins, including riboflavin (B2) and niacin (B3), which play roles in energy metabolism. They are also a good source of selenium, important for antioxidant defense and immune function.
Health Considerations
Frozen, pasteurized egg whites are a convenient and safe protein source, especially useful for individuals who are managing their cholesterol intake or are looking for low-fat diet options. They are beneficial for athletes, individuals looking to manage their weight, or those requiring higher protein intake for specific health reasons.
Though frozen, pasteurized egg whites do not contain phytonutrients, their high protein content and presence of essential micronutrients contribute positively to a healthy diet, especially when combined with a variety of other foods that provide phytonutrients, such as fruits and vegetables. This balanced approach to diet ensures that individuals receive a broad spectrum of nutrients required for optimal health.
Calorie Count and Glycemic Index
⦁ Calorie Count: About 52 calories per 100 grams.
⦁ Glycemic Index: Very low; egg whites have minimal impact on blood sugar levels.
Physical Characteristics
⦁ Color: Translucent white, becoming opaque when cooked.
⦁ Shape: Liquid form, takes the shape of its container.
⦁ Size: Sold in various sizes, often in cartons ranging from small (250ml) to large (1L or more).
⦁ Texture: Slightly viscous liquid, similar to fresh egg whites but may be slightly thinner due to processing.
Culinary Uses
⦁ Common Dishes: Used in recipes requiring egg whites without the yolks, such as meringues, angel food cakes, and some types of frosting. Ideal for making omelets, scrambled eggs, or added to smoothies for extra protein.
⦁ Preparation Methods: Thawed before use; can be whipped into stiff peaks for baking or gently cooked for egg dishes.
⦁ Suitable Pairings: Works well in recipes that require aeration or as a protein addition to shakes and smoothies without altering the flavor significantly.
Geographical Information
⦁ Origin: The use of egg whites in cooking spans many cultures and cuisines, with frozen, pasteurized versions being a modern innovation for convenience and safety.
⦁ Primary Growing Regions: Produced in countries with significant poultry farming industries, such as the United States, China, and Brazil, as well as across Europe.Available year-round, with consistent quality and supply.
Frozen, pasteurized egg whites offer the nutritional benefits of raw egg whites with added convenience and safety. They are particularly useful in professional kitchens and for home cooks who require large quantities of egg whites without the waste or risk associated with separating and handling raw eggs.
| Proximates: | |
| Water | 88.3 g |
| Energy (Atwater General Factors) | 45 kcal |
| Energy (Atwater Specific Factors) | 48 kcal |
| Nitrogen | 1.61 g |
| Protein | 10.1 g |
| Total lipid (fat) | 0.16 g |
| Ash | 0.7 g |
| Carbohydrates: | |
| Carbohydrate, by difference | 0.74 g |
| Minerals: | |
| Calcium, Ca | 9 mg |
| Iron, Fe | 0.18 mg |
| Magnesium, Mg | 10.6 mg |
| Phosphorus, P | 0 mg |
| Potassium, K | 130 mg |
| Sodium, Na | 144 mg |
| Zinc, Zn | 0.02 mg |
| Vitamins and Other Components: | |
| Vitamin D (D2 + D3), International Units | 0 IU |
| Vitamin D (D2 + D3) | 0 µg |
| Vitamin D2 (ergocalciferol) | 0 µg |
| Vitamin D3 (cholecalciferol) | 0 µg |
| 25-hydroxycholecalciferol | 0 µg |
| Lipids: | |
| Cholesterol | 3 mg |
