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High-quality protein, source of vitamin B12 and choline
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
143
KCAL / 100G
Carbs
1.1g
· 3%
Protein
13g
· 36%
Fat
9.9g
· 61%
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
47µg · 31% DV
Phosphorus
198mg · 28% DV
Iron
2mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
3.1g
MONOUNSATURATED
3.6g
POLYUNSATURATED
1.9g
Omega 6:3 ratio 18.6:1
Above the ideal 4:1 (18.6:1).
Keep eggs refrigerated in their original carton with the pointed end facing down if possible. Storing them on an inner shelf rather than the door helps reduce temperature changes.
Usually no, because washing can remove the egg’s natural protective coating. If needed, clean visible dirt just before using them rather than in advance.
Boiling does not remove the protein, but prolonged high heat can reduce some heat-sensitive vitamins slightly. Avoiding overcooking is better for both texture and nutrient retention.
Yes, eggs provide high-quality protein, so they can fit well after training. Pairing them with a carbohydrate source like fruit, oats, or bread can make the meal more balanced.
For most people, yes. If eggs are cooked in a very fatty or heavy way, they may feel harder to digest for some individuals, so preparation matters.
No, that is a common myth. Cooked eggs are generally safer to eat, and their protein is typically more usable by the body.
Eggs pair well with vegetables, which add volume and fiber to the meal. Whole grains, avocado, or yogurt can also help create a more satisfying plate.
No, brown and white shells do not by themselves indicate better nutrition. Shell color mainly depends on the breed of the hen.
People with an egg allergy should avoid them. Anyone following medical advice for cholesterol management, food safety, or a specific therapeutic diet should tailor intake to their clinician’s guidance.
Not in the shell, because they can expand and crack. If cracked and lightly beaten first, they can be frozen in a suitable container for later cooking.
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.