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High-quality protein, rich in B vitamins and minerals
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
155
KCAL / 100G
Carbs
1.1g
· 3%
Protein
13g
· 34%
Fat
10.6g
· 63%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.5mg · 38% DV
B5
1.4mg · 28% DV
Minerals
Selenium
30µg · 55% DV
Iodine
35µg · 23% DV
Phosphorus
140mg · 20% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.3g
MONOUNSATURATED
4.1g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 18.6:1
Above the ideal 4:1 (18.6:1).
Keep peeled eggs in a covered container in the refrigerator and preferably eat them within 1–2 days. Discard them if they smell off, feel slimy, or show unusual discoloration.
Freezing is not usually recommended because the egg white can become watery and rubbery after thawing. Freshly prepared hard-boiled eggs have a much better texture.
Cool the eggs promptly in ice water after cooking to help separate the shell membrane from the egg. Gently cracking and peeling them under running water can also help.
Boiling does not meaningfully reduce the egg’s protein content, and cooking makes egg protein easier to digest. Very prolonged heating may cause small losses of heat-sensitive vitamins and a greenish ring around the yolk.
The ring forms when iron in the yolk reacts with sulfur compounds in the white during overcooking. It is usually harmless, and shorter cooking followed by rapid cooling can reduce it.
It can be a useful protein-containing food after exercise as part of a meal or snack. Before training, people with sensitive digestion may prefer to eat it well in advance because its fat content can slow stomach emptying.
They work well with whole-grain bread, vegetables, bean salads, or yogurt-based dishes for a more balanced meal. Pairing them with tomatoes, peppers, or leafy greens also adds color, flavor, and variety.
Cooking the white and yolk until firm substantially reduces the risk from Salmonella. Raw or undercooked eggs pose greater concern for pregnant people, young children, older adults, and those with weakened immune systems.
No. The effect of dietary cholesterol on blood cholesterol differs between individuals, and the overall dietary pattern matters most. People with diabetes, cardiovascular disease, or high LDL cholesterol should discuss an appropriate intake with a clinician or dietitian.
Sulfur-containing compounds in eggs can contribute to gas and stronger-smelling digestion in some people. Eating more slowly, having a smaller serving, and cooking the egg thoroughly may help; anyone with an egg allergy should avoid eggs entirely.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.