Eggs from plants
Packaged product Dairy and Eggs JUST
Eggs from plants contains 150 kcal per 100 g. A serving, 2 eufs v�g�taux, 113 g (113 g) provides about 170 kcal.
Roughly 61% of its calories come from fat, with 27% from protein and 12% from carbohydrates (estimated with general energy factors).
That is less energy than the typical item in dairy and eggs on FoodFactly, where the median is 248 kcal per 100 g across 42.808 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 150 kcal | |
| Total fat L | 9,7 g | 12% |
| Saturated fat L | 0,89 g | 4% |
| Trans fat L | 0,089 g | |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 531 mg | 23% |
| Total carbohydrates L | 4,4 g | 2% |
| Dietary fiber L | 0 g | 0% |
| Total sugars L | 0 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 9,7 g | 19% |
| Calcio L | 8,8 mg | 0,7% |
| Iron L | 1,1 mg | 6% |
| Potasio L | 66,4 mg | 1% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 27%
- Carbohydrates 12%
- Fat 61%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein9,7 gabove the median for dairy and eggs (median 8 g)
- Fiber0 gin the lowest quarter of dairy and eggs (median 0,59 g)
- Sugars0 gin the lowest quarter of dairy and eggs (median 3,8 g)
- Fat9,7 gbelow the median for dairy and eggs (median 10,2 g)
- Saturated fat0,89 gin the lowest quarter of dairy and eggs (median 4,3 g)
- Sodium531 mgabove the median for dairy and eggs (median 236 mg)
- Protein per 100 kcal6,5 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- JUST
- Barcode
- 0191011000988
- Quantity
- 227 g
- Label serving
- 2 eufs v�g�taux (113 g)
- Category
- Plant-based-egg-substitute
- Nutri-Score
- C as computed by Open Food Facts
Ingredients
Water Mung bean protein isolate Expeller-pressed canola oil • Corn starch Salt Baking powder Dehydrated onion Dehydrated garlic Transglutaminase • Maltodextrin Carotene Turmeric. Made on equipment that processes egg. Ingrédients: Eau• Isolat de protéine de haricot mungo•Huile de canola pressée par expulseur Amidon de maïs Sel• Poudre à pâte • • Oignon déshydraté • Ail déshydraté Transglutaminase Maltodextrine Carotène• Curcuma. Fabriqué sur un équipement qui traite les eufs.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Frequently asked questions
How many calories are in Eggs from plants?
100 g of Eggs from plants has 150 kcal. Serving, 2 eufs v�g�taux, 113 g (113 g): about 170 kcal.
How much protein is in Eggs from plants?
Eggs from plants contains 9,7 g of protein per 100 g (19% of the 50 g Daily Value), or 11 g in serving, 2 eufs v�g�taux, 113 g (113 g). About 27% of its calories come from protein. Compared with other dairy and eggs, that is above the median (median 8 g).
How many carbs are in Eggs from plants?
Eggs from plants has 4,4 g of total carbohydrates per 100 g, including 0 g of fiber and 0 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Eggs from plants?
Eggs from plants contains 9,7 g of fat per 100 g, of which 0,89 g is saturated (4% of the Daily Value).
How much sodium is in Eggs from plants?
100 g contains 531 mg of sodium, 23% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 27 de mayo de 2026. FoodFactly last checked it on 7 de noviembre de 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 0191011000988. License: ODbL 1.0 (Open Food Facts). Source record dated 27 de mayo de 2026. Imported 7 de noviembre de 2026.
Last updated: . Data quality score: 95/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.