Eggless eggs it’s a new hot trend. Manufacturers making a lot of money of vegan movement. But is it worth of purchase? I think not. Here’s why.
Eggs are loaded with nutrients and high in protein (13 grams per 100 grams). All vegans will cream that eggs are high in cholesterol but high-density lipoprotein is not harmful for humans. Oh, let’s not forget about lack of choline in vegan diet.
Vegan eggs it’s a great opportunity for food companies to make money. Obviously, prices are times higher, nutrient content is lower and vegans are just strong believers in their “healthy” diet. So it’s easy to sell eggless eggs.
Here’s what vegan egg contain:
- Gluten free rice flour, organic chia flour, natural raising agents, whole algan protein.
- Potato starch, tapioca flour, baking soda, psyllium husk fiber.
- Potato starch, tapioca flour, calcium carbonate, citric acid, methylcellulose.
- Water, mung bean protein isolate, expeller-pressed canola oil, contains less than 2% of calcium citrate, enzyme, gellan gum, natural carrot extractives (color), natural flavors, natural turmeric extractives (color), onion puree, salt, soy lecithin, sugar, tetrasodium pyrophosphate, preservative.
As we can see natural eggs comes from chicken (I know that it’s obvious!), but egg replacement comes from laboratory. Eggless eggs lack nutrients and cost a lot ($7.99 per pack). Food companies well aware that on market available only a few egg alternatives and that buyers will have no choice & buy.
I believe that food have to be natural and healthy but artificial eggs contain preservatives and weird ingredients inorder to make it taste like real eggs.
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