When nutrient factors are available for any one form of egg — shell, refrigerated liquid/frozen, or dried eggs — the other two can be estimated. Tables 1 and 2 show conversion factors for estimating the amount of nutrients in either whole, white, or yolk when two are known.

Table 1 — Conversion factors for estimating nutrient components in shell eggs and dehydrated eggs from liquid/frozen product data.*

Multiply nutrient values for liquid/frozen products by: