Understanding the Process: From Mung Bean to Vegan Egg
To answer the question of whether JUST Egg is super processed, one must first understand how it's made. The primary ingredient is the mung bean, a legume cultivated for thousands of years. In creating JUST Egg, Eat Just, Inc. has developed a proprietary method for isolating the protein from the mung bean. This protein isolation is a key step, as it provides the foundation for the product's eggy texture. Following this, other ingredients, including oils, flavors, and additives, are incorporated to recreate the look, feel, and cooking properties of a conventional egg.
The Role of Additives in JUST Egg
The long ingredient list of JUST Egg includes several items that are necessary for its function as a vegan egg substitute but are not found in a whole, unprocessed egg. Some of these ingredients serve specific purposes in replicating the egg's properties:
- Gellan Gum: This is a food additive and stabilizer used to provide a gel-like consistency and mimic the texture of an egg.
- Potassium Citrate & Tetrasodium Pyrophosphate: These act as emulsifiers and pH balancers, ensuring the mixture remains stable and cooks consistently.
- Natural Flavoring: Since the mung bean protein itself has a different taste profile than an egg, natural flavors are added to simulate the familiar eggy taste.
- Turmeric & Carrot Extracts: These natural extracts are included solely for color, giving the final cooked product its yellow hue.
- Nisin: Some versions, like the liquid served in restaurants, have included Nisin as a natural preservative to prevent spoilage.
This collection of ingredients, which are modified from their natural state and combined using industrial processes, is what places JUST Egg in the category of a processed food. While many of these additives are considered safe for consumption by regulatory bodies, they are a stark departure from the single, whole-food ingredient found in a chicken egg.
JUST Egg vs. Whole Eggs: A Nutritional and Processing Comparison
This table outlines the key differences between JUST Egg and a standard chicken egg, highlighting the distinctions in processing and nutrition.
| Feature | JUST Egg (per 3 tbsp serving) | Whole Chicken Egg (per large egg) |
|---|---|---|
| Processing Level | Highly processed (protein isolation, additives) | Unprocessed/minimally processed |
| Primary Ingredient | Mung bean protein isolate | Whole egg (yolk and white) |
| Ingredient List | Long (water, mung bean protein, oils, gums, etc.) | One ingredient |
| Protein | 5 grams (incomplete protein) | 6 grams (complete protein) |
| Sodium | 170 milligrams | 65 milligrams |
| Cholesterol | 0 milligrams | ~185 milligrams |
| Vitamins | Lower in vitamins A, D, B12 (unless fortified) | Rich in vitamins A, D, B12, choline |
| Fats | Higher in monounsaturated fats (canola oil) | Balanced saturated and unsaturated fats |
| Fiber | Low, if any | None |
| Environmental Impact | Lower water and land use | Higher water and land use |
Processing vs. Healthfulness
The term “processed” does not automatically equate to “unhealthy.” For instance, frozen vegetables, yogurt, and tofu are all processed but can be part of a healthy diet. However, the NOVA system makes a distinction between simple processed foods and ultra-processed foods, which typically contain a long list of ingredients not found in a home kitchen. Research suggests that high consumption of ultra-processed foods is linked to negative health outcomes such as obesity, heart disease, and diabetes.
In the case of JUST Egg, its status as a processed food means it lacks some of the naturally occurring micronutrients found in a whole egg, such as vitamin D and choline. It also contains higher levels of sodium than a single egg. For individuals avoiding animal products for ethical or environmental reasons, JUST Egg offers a valuable alternative. Its plant-based origin means zero cholesterol, which is a major advantage for those managing heart health. Ultimately, the healthfulness of JUST Egg depends on its context within an individual’s overall diet, considering its nutritional profile relative to other choices.
Conclusion
So, is JUST Egg super processed? Yes, by most definitions, it is. The product requires a multi-step industrial process to isolate protein from mung beans and incorporate a number of additional ingredients to replicate the function of a chicken egg. This extensive processing is a key differentiator from the single-ingredient nature of a whole egg. However, whether this processing makes it “unhealthy” is a more nuanced question. For vegans, people with egg allergies, or those concerned with environmental impact, JUST Egg serves as an important alternative. It provides a comparable amount of protein and is cholesterol-free, but with a different micronutrient profile and a longer list of additives. Consumers should weigh these factors against their personal dietary needs and health goals to determine if JUST Egg is the right choice for them.
For additional perspective, you can explore the environmental benefits touted by the company [www.ju.st].
