iFoodReal · by Olena Osipov★ 5.0 (3)
How to Make A Flax Egg
NUTRITION · PER SERVING10M COOK
CAL 2%·PRO 3%
CARBS 3G27% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 3G65% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple vegan egg substitute made by mixing ground flax seeds with water. It acts as a binder in baked goods and other recipes requiring eggs.
componentgluten free
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 tbsp ground flaxseed
- 2.5 tbsp water (cold or warm)
At a glance
PER SERVING · TIME 10M
CAL 2%·PRO 3%
CARBS 3G27% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 3G65% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 5mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 67mg
- Calcium
- 21mg
- Iron
- 0.49mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 5MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.