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Egg Substitute Nutrition Facts

115 calories in 1 cup

Calories in Egg Substitute
Egg substitute, liquid or frozen, fat free
115 calories in 1 cup
1 cup = 240g ≈ 0.529lb ≈ 8.47oz
0.48 calories / gram
2 Weight Watchers points
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Calorie Sources:86% proteins; 14% carbohydrates
Fats:~
Carbohydrates:4.80 g (18 calories, 2% by weight)
Proteins:24 g (105 calories, 10% by weight)
Alcohol:~
Water:208.80 g (87% by weight)
Fat Composition:~
Trans Fat :~
Dietary Fiber:~
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
0.2 cup
Food Group:Dairy and Egg Products
USDA #:1226
Related Foods: Calories in American Cold Pack Cheese
Calories in Cheddar Cheese
Calories in Chocolate Milk Shake
Calories in Cottage Cheese
Calories in Duck Eggs
Calories in Limburger Cheese
Calories in Low Fat Cream Cheese
Calories in Queso Asadero
Vitamin A:540 IU
Retinol:~
Retinol Activity Equivalent:26.40 mcg
α-Carotene:~
β-Carotene:324 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:288 mcg
Vitamin B-2:912 mcg
Vitamin B-3:336 mcg
Vitamin B-5:3.98 mg
Vitamin B-6:312 mcg
Vitamin B-9:38.40 mcg
Food folate:38.40 mcg
Dietary Folate Equivalent:38.40 mcg
Folic acid:~
Vitamin B-12:0.82 mcg
Added Vitamin B-12:~
Choline:6 mg
Vitamin C:1.20 mg
Vitamin D:158
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):3.84 mcg
Vitamin D (D2 + D3):3.84 mcg
Vitamin E:3.82 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.48 mcg
Calcium (Ca):0.18 g
Copper (Cu):48 mcg
Fluoride (F):~
Iron (Fe):4.75 mg
Magnesium (Mg):36 mg
Manganese (Mn):14.40 mcg
Phosphorus (P):0.17 g
Potassium (K):0.51 g
Selenium (Se):99.12 mcg
Sodium (Na):0.48 g
Zinc (Zn):2.35 mg
Cholesterol:~
Phytosterols:0.23 g
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:4.80 g
Dietary Fiber:~
Sugars Total:4.80 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:24 g
Essential amino acids
Phenylalanine:1.54 g
Leucine:2.33 g
Methionine:0.91 g
Lysine:1.70 g
Isoleucine:1.58 g
Valine:1.90 g
Threonine:1.15 g
Tryptophan:0.38 g
Histidine:0.60 g
Arginine:1.37 g
Non-essential amino acids
Alanine:1.49 g
Aspartic acid:2.21 g
Betaine:~
Cystine:0.53 g
Glutamic acid:4.06 g
Glycine:0.86 g
Hydroxyproline:~
Proline:1.32 g
Serine:1.80 g
Tyrosine:1.08 g
Fats Total:~
Saturated fatty acids:~
Monounsaturated fatty acids:~
Polyunsaturated fatty acids:~
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:~
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:~
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:~
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:~
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:3.12 g
Caffeine:~
Theobromine:~
Product Type:Egg
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:0 / 10
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Did you know?...To prevent losses of natural vitamins in food try to keep food requiring cooling in a fridge (at constant temperature up to 4 C) to prevent its going bad. In case of frozen food it is best to keep it at temperature under -18 C. Canned and dried food should be stored in a cool and dry place.
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