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High Protein, Great Taste, Easy to Use, Safely Stores for 2+ Years
Our Whole Egg Powder is great for:
Throughout history, eggs have been considered one of the most perfect foods.
Eggs have been around since the beginning of human history nourishing families from generation to generation and were known as a food that embodied the essence of life
Because eggs represent life in various stages of development, they have always been considered a symbol of long life and immortality. Eggs also have a powerful relevance to how the universe was created. Early myth-makers believed that the universe was hatched from an egg laid by a mythical creature. It was also believed that because the sun is the source of all life, the round yellow yolk symbolizes the sun thereby making eggs the food of life. This perfect bite-sized food for many centuries was considered an “easy food for survival”. With eggs, there is no hunting involved and most importantly, they don’t fight back. But watch out for those sharp chicken beaks.
Proteins are food that contains a complete profile of essential and nonessential amino acids.
There have been 20 specific amino acids identified that are needed for human growth and metabolism. First, are the essential amino acids.
For a protein to be considered complete it must contain all 9 essential amino acids in sufficient quantities. The reason, the body can’t make them so, they must be obtained from food. The 9 essential amino acids are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. The absence of these essential amino acids will compromise the ability for tissue to grow, be repaired, and maintained.
Next are the nonessential amino acids. These are amino acids which the body produces on its own. Therefore, we do not need to get them from food. The nonessential amino acids are alanine, asparagine, aspartic acid, and glutamic acid.
Last but not least are the conditional amino acids. These are essential in times of illness and high stress in helping to support our foundational needs. The conditional amino acids include arginine, cysteine, glutamine, tyrosine, glycine, ornithine, proline, and serine. What makes the protein content in eggs so unique is whether you eat them whole or separated as the white or yolk, they are both quality sources of complete protein.
most people are aware that eggs are a wonderful source of protein, what is not so well known is the level of high-quality protein that eggs provide. There are many different ways to measure the quality of protein in food. Regardless of which test is being used, eggs always seem to hold their own and are often considered one of the best quality sources. The protein digestibility corrected amino acid score is a method of evaluating protein quality based on the amino acid requirements of humans and their ability to digest each specific type of protein. This test is scored using a scale going from 0-1 and to no surprise, eggs score a 1 which makes them a perfect protein source. Another way of determining a protein source rate of efficiency is to look at the biological value. The purpose of looking at biological values is to measure how well one is able to absorb protein from a specific food source. This is scored from 0-100 and again, eggs stand out on top with a score of 94 which, is higher than beef, milk, and fish. I think it is safe to say, eggs can hold their own against some of the best protein sources.
While eggs are a complete source of protein, these tasty bite-size treats bring much more to the table when nourishing the human body. The beautiful golden yolk which the “cholesterol myth” crowd is so afraid of, is the part of this food which provides the greatest nourishment.
The average yolk of one large egg contains approximately 3 grams protein, 190 mg cholesterol, 0.5 grams of carbohydrates, and 5 grams of fat. For starters, the yolk is an (as stated above) a complete source of protein. Next, egg yolks are a wonderful source of your fat-soluble nutrients (A, E, K2) and not to mention the king of the fat-soluble nutrient world, vitamin D. They are all found in nourishing levels within the egg yolk. In case you were wondering why egg yolks are yellow, that golden ball of deliciousness is also a source of some very powerful antioxidants like lutein and zeaxanthin from the carotenoid family. As if that was not enough to make you eat a dozen eggs right now, they are also a nourishing source of the minerals calcium, phosphorus and potassium, and vitamins B1, B2, B5, B9. Finally, let’s not forget one of the star nutrients which makes this food so good for the brain; Choline.
But wait there’s even more ...
That creamy delicious yellow center supplies the body with a unique and nutrient-dense fatty acid profile. According to the national research council, of the 5 grams of fat found in the egg yolk around 3 grams are from poly and monounsaturated fatty acids (47% Oleic acid, 16% Linoleic acid, 5% Palmitoleic acid, 2% Linolenic acid). The remaining 2 grams are a nourishing, high-quality source of saturated fats (23% Palmitic acid, 4% Stearic acid, 1% Myristic acid).
Egg yolks are a quality source of a phospholipid found in both animal and plant foods called lecithin. A large egg contains about 9% lecithin. While lecithin is naturally produced in the body and used for many important functions like supporting a healthy liver and being essential for the optimal function of every cell membrane in the human body, making sure you get the quality source in your diet is essential.
Eggs are not 'Genetically Modified (GM)' food. This includes shell eggs and eggs used for processed egg products. Only traditional breeding techniques are used to produce laying hens in the United States; neither chickens nor eggs are modified by genetic engineering. Even when a laying hen eats genetically engineered feed any products unique to genetic engineering are destroyed by the digestive processes of the hen. Scientific research has confirmed that none of the genetically engineered materials are passed into the egg.
As always, Lean Factor redefines what it means to be a superfood and the incredible edible egg is on the top of that list. A high-quality source of protein for building and maintaining healthy tissue and a fat source that nourishes every cell membrane of the body. If that does not define a superfood, we don’t know what does.
Some possible traditional uses of Whole Egg Powder (with Yolk) may include:
Constituents of Egg Protein Powder (with Yolk) include:
Our Whole Egg Powder is great for
Suggested Use: To reconstitute one egg, mix 2 tbsp Whole Egg Powder with 2.5 tbsp of water and use this to make scrambled eggs or any other dishes with eggs. Or add 2 tbsp of Whole Egg Powder to your favorite smoothie, protein shake soup or other dishes.
Mixing suggestions: To increase flavor and nutritional profile combine with Extra Rich, Raw, Organic Cacao Powder, Organic Coconut Milk Powder, Gelatinized Maca Root Powder, and Hydrolyzed Collagen Powder.
This product is 100% natural and minimally processed: Taste, smell, texture, and color may vary from batch to batch.
Miscellaneous facts about our Egg Protein Powder (with yolk)
Ingredients: Cooked Whole Egg (including Albumin).
Parts Used: Whole egg including yolk (no shell).
Origin: Raised and produced in Iowa, USA. Packaged with care in Florida, USA.
About Lean Factor
Please go here to learn more about Lean Factor and discover the important steps we take to bring you fresh, quality nutrition.
Need to order a large quantity of our products? We’d be happy to help! Please contact our Bulk department to discuss the details.
Taste, smell, texture, and color may vary from batch to batch. Go here to learn why our products may naturally vary.
Makes good scrambled egg and my crepes came out real good.
I am working through a purchase at Costco and have not tried yours yet. I am sure it is fine. Glad you offer it as Costco no longer provides this product.
The whole egg powder is great. Doesn’t need refrigeration and is like 30 eggs in a 1 lb bag.
Thanks for your quick service and good product. I will be ordering more egg.