Just Egg Plant-Based Egg: Protein, Nutrition & Labelgrade B (76/100)
B 76 / 100 — Very low saturated fat and effectively zero sugar.
🛒 Buy on Amazon →The short answer
Just Egg Plant-Based Egg delivers 5g of protein and 69.9 calories per 3 Tbsp (46 g) (USDA FDC 2599574). Per 100g that’s 10.9g of protein; per oz, 3.1g. The Labelgrade is B (76 / 100): Very low saturated fat and effectively zero sugar.
Why this Labelgrade
| Dimension | Grade | Score | Why |
|---|---|---|---|
| Protein density | C+ | 66 / 100 | 10.9g per 100g — moderate; the per-serving total matters more than the per-unit density |
| Ingredient quality | B+ | 80 / 100 | 14 ingredients, recognizable, no significant additive flags |
| Saturated fat load | A+ | 100 / 100 | 0g saturated fat — perfect |
| Sodium load | C | 60 / 100 | 180mg per serving (111mg per oz) — meaningful per 100g |
| Sugar load | A+ | 100 / 100 | 0g of sugar — perfect |
| Fiber | F | 30 / 100 | 0g fiber, expected for animal-protein products |
| Overall | B | 76 / 100 | Weighted blend: protein 25% · ingredients 22% · saturated fat 18% · sodium 15% · sugar 12% · fiber 8% |
How it compares
| Product | Protein per serving | Per 100 g | Per oz | Calories |
|---|---|---|---|---|
| Just Egg Plant-Based Egg (this product) | 5g | 10.9g | 3.1g | 69.9 |
| Egg-Land’S Best 100% Liquid Egg Whites | 5g | 10.9g | 3.1g | 24.8 |
| Eggland’S Best, Inc. Large Eggs | 6g | 12g | 3.4g | 60 |
| Plain cooked chicken breast (benchmark) | — | 31g | 8.8g | ~165 |
What you actually gain over a real egg
The honest pitch for Just Egg isn’t more protein — a real egg edges it, 6g to 5g per serving. It’s what comes off the plate. Because the protein here is mung bean rather than yolk, the product carries zero dietary cholesterol and 0g saturated fat. Two scrambled eggs bring roughly 370mg of cholesterol and about 3g of saturated fat; the same-size pour of Just Egg brings none of either. For anyone who’s been told to watch cholesterol, or who simply wants to scramble breakfast without the saturated-fat hit, that swap is the entire point — and it scores A+ on both of those dimensions because of it.
What you don’t gain is a protein-density edge or a salt break. At 10.9g of protein per 100g the liquid is mostly water, so the figure that counts is the 5g per serving, not the per-100g number (that’s why protein density grades only a C+). And at 180mg of sodium per serving it’s saltier than a plain egg, which is naturally low in sodium — that’s the C on the sodium line. Read it for what it is: a cleaner fat-and-cholesterol profile than eggs, traded against slightly less protein, a bit more salt, and a longer ingredient list.
More processed than the thing it replaces — and that’s the trade
A whole egg is a one-ingredient food. Just Egg is fourteen, and that’s the fair caveat to put next to the clean cholesterol numbers. None of the additions are alarming — the panel is mung bean protein, canola oil, a little onion, gellan gum for body, carrot and turmeric extracts for the yellow color, and a short tail of stabilizers plus the natural preservative nisin — but assembling something that pours and scrambles like an egg out of legume protein takes a recipe, not a hen. It earns a B+ on ingredient quality (recognizable, no major flags), not an A, precisely because it’s built rather than whole.
The other real-world catch is cost: bottle-for-egg, Just Egg runs meaningfully more than a carton of eggs. So the clear-eyed way to choose it is on its actual strengths — fully plant-based, cholesterol-free, no saturated fat, and a convincing scramble — rather than as a cheaper or higher-protein move, because it’s neither. If lean protein at the lowest cost is the goal and you do eat eggs, plain liquid egg whites get you the same 5g for far fewer calories and a fraction of the price (see the table above).
Scope
This page covers Just Egg Plant-Based Egg (16 oz), UPC 0191011001275, as represented in USDA Branded Foods FDC 2599574. Just Egg sells multiple variants in this product line — other sizes, flavors, or fat levels may have different macros and Labelgrade scores. Manufacturers periodically reformulate; always cross-reference the actual package label, especially if you have allergies or dietary restrictions.
Ingredients (from the USDA Branded Foods entry)
WATER, MUNG BEAN PROTEIN, EXPELLER-PRESSED CANOLA OIL, CONTAINS LESS THAN 2% OF DEHYDRATED ONION, GELLAN GUM, CARROT EXTRACTIVES (COLOR), TURMERIC EXTRACTIVES (COLOR), POTASSIUM CITRATE, SALT, SUGAR, TAPIOCA SYRUP SOLIDS, TETRASODIUM PYROPHOSPHATE, TRANSGLUTAMINASE, NISIN (PRESERVATIVE)
Where to buy
Affiliate links — we may earn a commission at no extra cost to you. The Labelgrade score is independent of affiliate relationships. More.
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Quick Facts
Per serving · 3 Tbsp (46 g)
See how this fits your day — protein calculator · macro calculator
Full nutrition facts
| Nutrient | Per Serving (3 Tbsp (46 g)) |
|---|---|
| Calories | 69.9 |
| Protein | 5g |
| Total Fat | 5g |
| Saturated Fat | 0g |
| Trans Fat | 0g |
| Total Carbohydrates | 0.998g |
| Dietary Fiber | 0g |
| Total Sugars | 0g |
| Added Sugars | 0g |
| Sodium | 180mg |
| Cholesterol | 0mg |
| Calcium | 1.84mg |
| Iron | 0.998mg |
| Potassium | 63.9mg |
Scope: This page applies specifically to Plant-Based Egg (16 oz) · UPC 0191011001275. Other sizes, flavors, or formulations may differ.
How this fits each diet
Each score is computed from the same USDA nutrition + ingredient data, against the published rules of each diet. They tell you "does this food fit this diet" — not whether the diet is right for you.
contains no listed animal products
contains no listed meat or fish
no wheat, barley, rye, or malt detected in USDA ingredient list
Frequently Asked Questions
Is Just Egg healthy, and is it better than real eggs?
It's a clean, sensible egg swap rather than a clear upgrade. The real advantages are structural to it being plant-based: zero dietary cholesterol and 0g saturated fat, where two large eggs carry roughly 370mg of cholesterol and about 3g of saturated fat. You give up a little protein (5g per serving vs ~6g for one large egg) and it's a more processed product. For most people it's a genuinely good choice; the case to switch is strongest if you're vegan or specifically managing cholesterol.
Why does it score a B?
Clean dimensions carry it most of the way: 0g saturated fat (A+), 0g sugar (A+), and a recognizable 14-ingredient panel (B+ on ingredient quality). Two things hold it to 76. Protein density is a C+ — at 10.9g per 100g the liquid is mostly water, so the per-serving 5g matters more than the per-100g figure. And sodium grades a C at 180mg per serving. It's a solid B: clean, but neither protein-dense nor salt-free.
What is Just Egg actually made of?
The protein comes from mung bean — a legume — which is what makes it scramble and set like an egg. After water and mung bean protein, the next ingredient is expeller-pressed canola oil for richness, followed by under-2% amounts of onion, gellan gum (texture), carrot and turmeric extracts (the yellow color), plus salt and a few stabilizers and a preservative. No actual egg, and no soy.
How do I cook and bake with Just Egg?
It pours from the bottle like beaten egg and cooks the same way. For a scramble, cook it slow and low in a non-stick pan and pull it just before it looks fully set — it firms up off the heat and gets rubbery if overcooked. It also works as a binder in pancakes, muffins, French toast and quick breads (roughly 3 Tbsp per egg). Where it won't follow a real egg is anything that needs whipped, airy whites, like a meringue or a soufflé.
What's the catch, and what's the alternative?
Two things: it costs more than a carton of eggs for the same number of 'eggs,' and it's a more processed product than the thing it replaces. If your only goal is lean protein and you eat eggs, plain liquid egg whites give you the same ~5g of protein for far fewer calories (about 25 vs 70) and a fraction of the cost. Just Egg's reason to exist is being fully plant-based and cholesterol-free while still scrambling like the real thing — pair it with vegetables and whole-grain toast for a balanced plate.
When was this data last verified?
2026-06-05, against USDA FoodData Central FDC 2599574. We re-verify top-traffic pages monthly and update within 7 days when a manufacturer reformulates.