Calories in BREAK-FREE LIQUID EGG PRODUCT
Serving Size: 1 Serving (56.0g)
Amount Per Serving
- Calories 30.2
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 114.8 mg
- Potassium 100.2 mg
- Total Carbohydrate 1.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 6.0 g
- Vitamin A 0.0 IU
- Vitamin B-12 0.0 µg
- Vitamin B-6 0.0 mg
- Vitamin C 0.0 mg
- Vitamin D 0.0 IU
- Vitamin E 0.0 mg
- Calcium 20.2 mg
- Copper 0.0 mg
- Folate 0.0 µg
- Iron 1.1 mg
- Magnesium 0.0 mg
- Manganese 0.0 mg
- Niacin 0.0 mg
- Pantothenic Acid 0.0 mg
- Phosphorus 0.0 mg
- Riboflavin 0.0 mg
- Thiamin 0.0 mg
- Zinc 0.0 mg
Note: The nutrition information for this food comes from the USDA Food Central Database. The data from the USDA is generally pretty accurate. However, please use the data on this page at your own risk. Daily values are based on a 2,000 calorie per day diet put forth by the FDA. Actual daily nutrient requirements may be different based on your gender, age, level of physical activity, medical issues and other factors.
Ingredients
EGG WHITES, NATURAL FLAVOR, GUAR GUM, XANTHAN GUM, COLOR (INCLUDES BETA CAROTENE) VITAMINS AND MINERALS: CALCIUM SULFATE, VITAMIN A PALMITATE, IRON (FERRIC ORTHOPHOSPHATE), VITAMIN E (ALPHA TOCOPHEROL ACETATE), VITAMIN D3, ZINC SULFATE, CALCIUM PANTOTHENATE, VITAMIN B12, VITAMIN B1 (THIAMIN MONONITRATE), VITAMIN B6 (PYRIDOXINE HYDROCHLORIDE), VITAMIN B2 (RIBOFLAVIN), FOLIC ACID.Calorie Analysis
The food BREAK-FREE LIQUID EGG PRODUCT, based on the serving size listed above, would account for 1.5% of your daily allotted calories based on a 2,000 calorie diet. The majority of the calories for this food comes from protein. Protein makes up 79.3% of the calories.Exercise Burn Time
The above food(BREAK-FREE LIQUID EGG PRODUCT) has 30.2 Calories per 1 Serving (56.0g). For someone weighing 170 pounds, if they did the exercise HIIT, it would take about 2.8 minutes to burn the calories. You can find more information on the calories burned doing popular exercises here.Other Food Calorie Information
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