PASTEURIZED EGGS have lots of health benefits. They are high in good cholesterol, protein, vitamin A, antioxidants and also the pasteurization process kills the dangerous salmonella bacteria and prevents the consumers from avian flu virus.

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High Quality Protein

Pasteurized Eggs contains about 6 grams of high quality protein, so high that it is used as the standard by which other foods are measured. Pasteurized Eggs are also a rich source of vitamins, including A, E and K and a range of B vitamins such as B12 (energy), riboflavin and folic acid.

High Nutrient Density

60 ml of EPEC’S Whole Egg (1 large egg) has varying amounts of 13 essential vitamins and minerals all for 70 calories. Eggs are affordable and also contain 6 grams of high-quality protein and all nine essential amino acids. Eggs are an excellent source of choline and selenium, and a good source of high-quality protein, vitamin D, vitamin B12, phosphorus and riboflavin. In addition, eggs are rich in the essential amino acid leucine (one large egg provides 600 milligrams), which plays a unique role in stimulating muscle protein synthesis.

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Eggs are a good source of the antioxidants lutein and zeaxanthin, linked to a reduced risk of age-related macular degeneration, a leading cause of blindness in older adults.


Lecithin — a natural emulsifier found in eggs — is rich in choline, which is involved in moving cholesterol through the bloodstream, as well as in aiding fat metabolism. Choline is also an essential component of cell membranes and nerve tissue.


The quality of the protein found in  pasteurized eggs is of a higher quality than the protein found in meat and fish.