Two chicks eggs white

by two chicks in Eggs Barcode 5060150940217
Very good nutritional quality
Green-Score
b
Environmental impact estimate

Two chicks eggs white by two chicks provides 48 kcal per 100 g, with 0 g of sugars and 10.9 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Eggs category.

Nutrient levels per 100 g

Fat
0 g · Low
Saturated fat
0 g · Low
Sugars
0 g · Low
Salt
0.4 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 egg white (30 g)

Nutrient Per 100 g Per serving% DV* Category avg
Calories 48 kcal 14 kcal 138 −65%
Total fat 0 g 0 g 0% 9 −100%
Saturated fat 0 g 0 g 0% 2.9 −100%
Carbohydrates 0 g 0 g 0% 1.8 −100%
Total sugars 0 g 0 g 0.8 −100%
Dietary fiber 0 g 0 g 0% 0.3 −100%
Protein 10.9 g 3.3 g 7% 12.3 −11%
Salt 0.4 g 0.1 g 0.6 −34%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 1952 Eggs products on Foodmetria.

Compared with other eggs

Calories lower 4%
Sugars lower 1%
Salt higher 31%
Saturated fat lower 1%
Protein top 81%
Fiber top 100%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Serving size
1 egg white (30 g)
Sold in
Germany
Barcode
5060150940217

Prices reported by shoppers

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Frequently asked questions

How many calories are in Two chicks eggs white?

Two chicks eggs white contains 48 kcal per 100 g and about 14 kcal per serving (1 egg white (30 g)).

How much sugar is in Two chicks eggs white?

Two chicks eggs white has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Two chicks eggs white healthy?

It has a Nutri-Score of A (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated August 17, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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