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High-quality protein, source of B12, choline, and vitamin D
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
143
KCAL / 100G
Carbs
1.1g
· 3%
Protein
12.6g
· 35%
Fat
9.9g
· 62%
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
Zinc
1mg · 9% 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
3.7g
POLYUNSATURATED
2g
Omega 6:3 ratio 26:1
Above the ideal 4:1 (26:1).
Chicken egg contains 143 calories per 100 g. The calorie total changes with the amount of egg eaten.
Chicken egg provides 12.6 g of protein per 100 g. It is therefore a protein-containing food choice.
Yes, but only a small amount. Chicken egg contains 1.1 g of carbohydrates per 100 g.
Yes, chicken eggs are compatible with a keto diet. They contain 1.1 g of carbohydrates per 100 g and are listed as keto-compatible.
Chicken egg has a glycemic index of 0. Its carbohydrate content is very low, at 1.1 g per 100 g.
Chicken egg contains 9.9 g of fat per 100 g. This fat content contributes to its 143 calories per 100 g.
No. Chicken egg contains 0 g of fiber per 100 g.
Yes, chicken eggs are compatible with vegetarian diets. They are also compatible with omnivore, pescatarian, paleo, Mediterranean, flexitarian, gluten-free, ketovore, and keto eating patterns.
Yes. Eggs are listed as an allergen for chicken egg, so people with an egg allergy should avoid them.
No, chicken egg is classified as unprocessed. This refers to plain egg; added ingredients and preparation methods can change the final dish.
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Nutrition data compiled from USDA FoodData Central and scientific sources.