Basic Information
- Common Name: Frozen Whole Egg, Pasteurized
- Scientific Name: Gallus gallus domesticus (Domestic Chicken Egg)
- Category: Animal Product
Varieties
While there aren’t varieties in the traditional sense as with fruits or vegetables, frozen whole eggs can differ based on the chicken breed and diet, affecting the nutritional profile slightly. However, the primary distinction is in the processing and packaging for frozen, pasteurized whole eggs.
Nutritional Information
- Macronutrients:
- Carbohydrates: Negligible amounts, primarily present as traces of sugars.(0.91g)
- Proteins: High, about 12.3g per 100g. Eggs are a complete protein source, containing all essential amino acids.
- Fats: Moderate, approximately 10.3g per 100g, including saturated fats, monounsaturated fats, and polyunsaturated fats (including omega-3 fatty acids).
- Micronutrients:
- Vitamins: Rich in vitamin B2 (riboflavin), B12, vitamin D, and vitamin A. Also contains choline, important for liver function, normal brain development, nerve function, and muscle movement.
- Minerals: Good source of selenium and iodine, also contains zinc, iron, and phosphorus.
Phytonutrient
Eggs, including whole, raw, frozen, pasteurized eggs, are primarily valued for their high-quality protein, essential fatty acids, vitamins, and minerals. They are not typically recognized for their phytonutrient content, as phytonutrients are compounds found in plants that have various health benefits. However, eggs do contain certain bioactive compounds that offer health benefits, similar in some ways to the benefits provided by phytonutrients in plant foods. Here’s an overview of these bioactive compounds present in eggs:
Lutein and Zeaxanthin
- Function: These are carotenoids found in egg yolks that have antioxidant properties. They are known for their role in eye health, particularly in protecting against age-related macular degeneration and cataracts by filtering harmful blue light that reaches the eye’s retina.
Choline
- Function: While not a phytonutrient, choline is an essential nutrient found in eggs that plays a significant role in brain health, including brain development, memory, and mood regulation. It also supports the structure of cellular membranes.
Vitamins
- Eggs are a good source of certain vitamins that have antioxidant properties, including:
- Vitamin A: Important for vision, immune function, and skin health.
- Vitamin D: Crucial for bone health and immune function. Eggs are one of the few food sources of naturally occurring vitamin D.
- Vitamin E: An antioxidant that protects cells from oxidative damage.
Fatty Acids
- Omega-3 Fatty Acids: Particularly in eggs from hens fed omega-3 enriched diets, these essential fats are known for their anti-inflammatory properties and benefits to heart health.
Minerals
- Eggs contain selenium, a mineral with antioxidant properties that plays a critical role in DNA synthesis, protection from infection, and reproductive health.
The processing of eggs into a frozen, pasteurized form is designed to maintain their nutritional integrity while ensuring safety for consumption. This process might slightly alter the bioavailability of some nutrients but generally preserves the essential fatty acids, vitamins, and bioactive compounds like lutein and zeaxanthin.
In summary, while eggs do not contain phytonutrients in the way plants do, they are rich in bioactive compounds and nutrients that contribute to overall health, particularly in supporting vision, brain function, and providing antioxidant protection.
- Calorie Count: About 143 calories per 100g.
- Glycemic Index: Very low to negligible, as eggs contain minimal carbohydrates.
Physical Characteristics
- Color: When frozen and thawed, the mixture is pale yellow due to the yolk, with a slightly lighter color from the egg white.
- Shape: Packaged in containers, not applicable.
- Size: Sold in various package sizes, often measured by weight or volume after thawing.
- Texture: Thawed whole egg mixture has a consistency similar to fresh raw eggs, slightly viscous.
Culinary Uses
- Common Dishes: Used as an ingredient in baked goods, quiches, omelets, scrambled eggs, and other dishes where fresh whole eggs are required.
- Preparation Methods: Thaw before use and can be cooked in any manner that fresh eggs are used. Ideal for recipes requiring large quantities of eggs for convenience and food safety.
- Suitable Pairings: Compatible with a wide range of ingredients including dairy, meats, vegetables, herbs, and spices.
Geographical Information
- Origin: Domestication of the chicken for eggs traces back thousands of years, likely originating in Southeast Asia.
- Primary Growing Regions: Eggs are produced globally, with top producers including China, the United States, India, and several countries in the European Union.
- Seasonal Availability: Frozen, pasteurized whole eggs are available year-round, with production and processing ensuring a constant supply.
Frozen, pasteurized whole eggs offer a convenient and safe alternative to fresh eggs, especially in commercial settings or when large quantities are needed. The pasteurization process ensures the elimination of Salmonella and other potential pathogens, making them a safer option for recipes requiring raw or lightly cooked eggs.
| Proximates: | |
| Water | 75.4 g |
| Energy (Atwater General Factors) | 146 kcal |
| Energy (Atwater Specific Factors) | 150 kcal |
| Nitrogen | 1.97 g |
| Protein | 12.3 g |
| Total lipid (fat) | 10.3 g |
| Ash | 1.16 g |
| Carbohydrates: | |
| Carbohydrate, by difference | 0.91 g |
| Minerals: | |
| Calcium, Ca | 55 mg |
| Iron, Fe | 1.77 mg |
| Magnesium, Mg | 11.2 mg |
| Phosphorus, P | 189 mg |
| Potassium, K | 117 mg |
| Sodium, Na | 121 mg |
| Zinc, Zn | 1.2 mg |
| Iodine, I | 61.6 µg |
| Vitamins and Other Components: | |
| Vitamin D (D2 + D3), International Units | 91 IU |
| Vitamin D (D2 + D3) | 2.3 µg |
| Vitamin D3 (cholecalciferol) | 2.3 µg |
| 25-hydroxycholecalciferol | 0.6 µg |
| Lipids: | |
| Cholesterol | 420 mg |
