| Confectionary |
Product Information:
Plant-based protein powder Nivegg, an egg replacer, is a specially formulated blend of cereals and pulses rich in protein content. This product aims to mimic the functionality of whole eggs while providing similar nutritional benefits. Incorporating plant-based protein powder Nivegg into meals will boost protein consumption and promote a healthier diet by reducing unhealthy fats, including cholesterol. This versatile egg replacer is ideal for both confectionery and bakery, making it suitable for a wide range of sweets and cakes and breads.
Ingredients
+ Soy(whole, protein)
+ Wheat protein ( gluten)
+ Corn starch
How to use:
Add a full table spoon (8g) of plant based protein powder Nivegg – egg replacer to 2 full table spoon (30g) of tap water and let it stay for 5 minute. Then add it to Batter mixture.
If there is no limitation for egg use add one whole egg for better result.
Nutritional Value:
| Valuse in 100 g Nivegg | Nutrional Value |
| 11.3% | Total Fat |
| 0.01% < | Saturated Fatty Acids (Trans) |
| 2.5% | Saturated Fatty Acids |
| 4.34% | Sugar |
| 378.3 Kcal/100 gr | Calorie in 100 gr |
| 101.7 Kcal/100 gr | Calorie from Fat in 100 gr |
| 30.72% | Carbohydrate |
| 38.44% | Protein |
| 0% | Cholestrol |
| 0.01% < | Omega -3 |
| 0.01% < | Omeg – 6 |
| 654.0 μg/kg | Vitamin D |
| 4.7 mg/kg | Vitamin E (Tochoferol) |
| 0.02% | H-Pro |
There is no colour, flavour ing agent added to plant based protein powder Nivegg – egg replacer.
Nivegg is free from preservatives
Attentions:
– Plant based protein powder Nivegg
– egg replacer contains soy and its derivatives.
– Nivegg – egg replacer also contains gluten.
– This product is certified safe for Vegan diets.
PKU patients can utilize Plant based protein powder Nivegg – egg replacer under the supervision of their specialist
– Diabetic patients should only use Plant based protein powder Nivegg – egg replacer as per their specialist’s prescription.
– Individuals with specific medical conditions must follow their specialist’s guidance when using Plant based protein powder Nivegg – egg replacer.
– Nivegg, a plant-based protein powder, should not be considered a complete meal or food supplement.
– It is not suitable for replacing meals, especially when it comes to weight management. – It is important to note that Nivegg cannot be used as a substitute for a balanced diet.
Benefits:
High protein:
Nivegg – egg replacer, with its protein content of 38 g per 100 g, serves as an excellent option for individuals seeking a high protein diet. Protein plays a crucial role not only in providing nourishment but also in maintaining and building muscles, thereby enhancing the overall quality of life. Research suggests that consuming a minimum of 25 to 30 g of protein per meal is beneficial. Since Nivegg primarily derives its protein from soy, it offers a high protein bioavailability.
🌱Diversity in amino acid:
| Values in 100 g Nivegg | Amino Acids |
| 5.91% | Glutamic acid |
| 1.25% | Glycine |
| 0.99% | Histidine |
| 1.91% | Argenine |
| 0.25% | Threonine |
| 10.6% | Alanine |
| 1.28% | Tyrosine |
| 3.42% | Proline |
| 1.20% | Valine |
| 1.14% | Isoleucine |
| 1.98% | Lysine |
| 2.25% | Leucine |
| 0.46% | Phenylalanine |
| 0.53% | Methionine |
| 1.59% | Tryptophan |
| 0.05% | Cysteine |
| 1.51% | Aspartic acid |
| 1.62% | Serine |
All 9 essentail amino acids can be found in plant based protein powder Nivegg- egg replacer.
🦠Free from antibiotics:
No concern about Bird flus
👌🏻No bad fat and Cholestrol free:
Nivegg, a plant-based protein powder and egg replacer, is rich in beneficial fatty acids and completely devoid of saturated and trans fats. Additionally, it is free of cholesterol, with the majority of its calories derived from protein rather than fat. Thanks to its unique formulation, dishes prepared with Nivegg absorb less fat, resulting in a healthier meal with fewer calories.
Taste:
The Nivegg-egg replacer, a plant-based protein powder, has been carefully formulated to eliminate the soy off flavor and ensure that there is no bitterness or alteration in taste when it is used as a complete replacement for eggs in the final product.