Fat free egg substi-tute is a liquid egg product available frozen or refrigerated in cartons. It is made of 80% egg whites. It can be used in most cooking and baking the same way as regular eggs. 1/4 cup is equal to one whole egg.
A member of the nightshade family, eggplant is related to the tomato and potato. Thought of as a vegetable, it is actually a fruit. Since they absorb other flavors, they are great mixed with tomatoes and spices and are great char-grilled.
 

 
FOOD
SERVING
SIZE
TOTAL
CALORIES
FAT
GMS
PROTEIN
GMS
CARBS
GMS
FIBER
GMS
CHOL.
MGS
SODIUM
MGS
Egg Substitute (Egg Beaters)
1/4 cup
25
0.0
5.0
1.0
0.0
0
80
Egg Substitute (All Whites)
1/4 cup
25
0.0
5.0
0.0
0.0
0
75
Egg, Chicken, raw
1 large
75
5.0
6.3
0.6
0.0
213
63
Egg White, Chicken, raw
1 large
17
0.0
3.5
0.3
0.0
0
55
Egg Yolk, Chicken, raw
1 large
60
5.1
2.8
0.3
0.0
214
7
Eggplant, raw, cubed
1/2 cup
11
0.1
0.4
2.5
1.0
0
1
Eggplant, cooked
1 cup
27
0.2
0.8
6.4
2.4
0
3
English Muffin, plain
1 muffin
130
1.0
5.0
26.0
1.0
0
410
English Muffin, with raisins
1 muffin
160
2.0
5.0
33.0
1.0
0
300

 


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