I was browseing at a local Amish market the other day (great place to find cheap, bulk items like rolled oats, lecithin and other goods) and I stumbled across powdered egg whites. I have been looking around a bit on the net, but havent been able to find any good information about their nutritional content.
I am wondering just how much damage and nutritional loss would have to occur to the whites being put into this state, and if people here think it would still be considered a good source of protein.
Always looking to cut cost, and add convienance. The stuff was dirt cheap.
Edited by joee, 21 October 2005 - 03:53 AM.
