Eggs, chicken, whole, dried

Dried whole chicken egg is made from both the white and yolk, with most of the water removed. The figures here describe the dried product rather than egg prepared with added water. It mainly provides protein and fat. Per 100g, it contains 49g of protein and 35g of fat, including 9.7g of saturated fat, and provides 2110 kJ of energy.

Protein supports the growth and repair of body tissues. Dried whole egg also provides vitamin D, which helps the body absorb calcium and maintain bones and teeth. Removing water concentrates the nutrients and energy by weight, which is relevant when considering energy and saturated fat intake. Full nutrient figures, including salt and vitamins, are in the tables below.