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Post by jajja on Jul 28, 2019 23:57:07 GMT
In case you are allergec or intolerant to eggs, there is now a solution. Sales of plant-based eggs reached $6 million in the year ending April 2019, according to data from the Plant Based Foods Association. To imitate the look, taste and texture of eggs, JUST, formerly known as Hampton Creek, uses mung bean protein, turmeric and other vegan ingredients. www.cnbc.com/2019/07/25/plant-based-eggs-land-their-first-major-fast-food-deal.html |
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Post by cougar on Aug 4, 2019 23:40:51 GMT
Is Just Egg as healthy as the real deal? According to New York City-based dietitian Natalie Rizzo, M.S., R.D., the answer is yes. “Regular eggs and Just Egg are pretty similar,” Rizzo told Runner’s World. “For example, a regular egg and Just Egg both have 70 calories and 5 grams of fat per serving (one large egg versus 3 tablespoons). Regular eggs have 6 grams of protein, while Just Egg has 5 grams of protein, so that’s also similar.” The only real nutritional downside is that real eggs have added nutrients such as vitamin D, vitamin B12, choline, and antioxidants like lutein and zeaxanthin, according to Rizzo. Though you may focus on the protein, these nutrients play an important role in bone health, cognition, energy, pregnancy, and eye health, she said.  |
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Post by jajja on Dec 27, 2019 3:25:44 GMT
A neighbourhood restaurant has launched Australia's first plant-based 'Eggs Benedict', complete with 'vegan bacon' and 'an egg' made from coconut and pumpkin. Customers at Crux Cafe in Adelaide, South Australia, have been drooling after a picture of 'the gorgeous vegan breakfast' was posted online. Photo by Daily Mail  |
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Post by cougar on Aug 20, 2020 22:40:15 GMT
Anne Larkins is a graduate from London's Central Saint Martins and she challenges ethical food production by offering up a plant-based egg alternative. The product has somewhat of an odd shape and the project is entitled 'An Egg Without a Chicken'. The conceptual endeavor explores material use and searches for liberation from biological capabilities — in this case, it is the necessity of a hen to produce an egg. The egg alternative was presented during Dutch Design Week — October 19th to October 27th. The central ingredient of Anne Larkins' plant-based product is pea protein isolate. To supplement taste gaps, the designer applied Kala Namak salt, as well as alginate, which is an acid derived from algae. In addition to sharing the flavor of its inspiration, the egg alternative also replicates the nutritional values. Photo Credits: Tom Mannion  |
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Post by jajja on Oct 22, 2020 22:22:18 GMT
If you don't eat eggs, you have several options for a replacement.
Apple sauce is made from cooked apples and often sweetened or flavored with spices, such as cinnamon and nutmeg. You can use apple sauce as a substitute for egg in most recipes and you need to use around 65 grams of apple sauce for one egg.
Try to use the unsweetened variety of sauce, but if you use sweetened apple sauce, reduce the amount of sugar in the recipe accordingly!
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