Pasteurization involves heating a food to the level required to destroy bacteria. The nutritional value of pasteurized eggs isn't significantly different from unpasteurized eggs, according to the Academy of Nutrition and Dietetics' EatRight website. Pasteurizing eggs reduces the risk of foodborne illness, particularly from salmonella bacteria, which is the most common form of food poisoning in the United States. Learn about egg nutrition levels to plan your diet.
Pasteurized Eggs
Most of the milk sold in the U.S is pasteurized, and most major egg suppliers pasteurize their eggs. Egg products such as liquid eggs are generally pasteurized.The U.S. Food and Drug administration recommends using pasteurized eggs, especially for recipes that call for raw eggs, such as Caesar salad dressing. The FDA requires unpasteurized eggs sold in the U.S. to display a safe food handling label.
Egg Calories, Protein and Fat
One large, whole egg contains 78 calories, with six grams of protein, five grams fat, 1.6 grams of saturated fat and 186 milligrams of cholesterol, according to the United States Department of Agriculture's National Nutrient Database for Standard Reference. The United States Department of Agriculture -- USDA -- defines a large egg as 50 grams in size. All of the cholesterol in an egg comes from the egg yolk. The egg provides 0.5 grams of carbohydrate and has no fiber.
Egg Vitamins and Minerals
A single large egg has 44 International Units of vitamin D, 0.5 milligrams vitamin E, 269 International Units of vitamin A, 0.25 milligrams of riboflavin, 0.69 milligrams of pantothenic acid and 0.56 milligrams of B-12. It's minerals include 62 milligrams of sodium, 63 milligrams of potassium, 25 milligrams calcium, 5 milligrams of magnesium, 0.5 milligrams of iron and 0.5 milligrams of zinc.
Liquid egg product nutrition levels vary by brand. Checking the nutrition facts label gives you the nutrition details for the specific product and can help to guide your choice. Certain products contain artificial ingredients, such as colorings and preservatives not present in shelled eggs, and have added vitamins and minerals.
Pasteurized Egg Considerations
People especially vulnerable to foodborne illness -- including pregnant women, children, seniors and anyone with a compromised immune system -- should eat only eggs cooked to at least 160 degrees Fahrenheit, according to the USDA, even when using pasteurized eggs or egg products.
It's safest to store shelled eggs in their original cartons, instead of in the refrigerator door where they're exposed to fluctuations in temperature.
Member Comments