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High-quality protein and choline source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
155
KCAL / 100G
Carbs
1.1g
· 3%
Protein
12.6g
· 34%
Fat
10.6g
· 63%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.11µg · 46% DV
B2
0.5mg · 38% DV
B5
1.53mg · 31% DV
Minerals
Selenium
30.7µg · 56% DV
Iodine
50µg · 33% DV
Phosphorus
172mg · 25% 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
3.27g
MONOUNSATURATED
4.08g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 10.8:1
Above the ideal 4:1 (10.8:1).
Cooked whole eggs provide 155 calories per 100 grams. The total calories increase as the portion gets larger.
There are 12.6 grams of protein in 100 grams of cooked whole eggs. That makes them a solid protein-containing food.
Yes, but only a small amount. Cooked whole eggs have 1.12 grams of carbohydrates per 100 grams.
Yes, based on the provided data, cooked whole eggs are compatible with keto. Their low carb content and glycemic index of 0 support that fit.
The glycemic index of cooked whole eggs is 0. This indicates a very low glycemic impact.
Cooked whole eggs contain 10.6 grams of fat per 100 grams. Their fat content is much higher than their carbohydrate content.
No, cooked whole eggs contain 0 grams of fiber per 100 grams. If you want fiber, you would need to get it from other foods.
According to the provided information, they are suitable for omnivore, keto, pescatarian, vegetarian, carnivore, ketovore, paleo, Mediterranean, flexitarian, and gluten-free diets. Individual diet rules may still vary.
Yes. Eggs are listed as an allergen, so people with egg allergy should avoid them.
They are classified as minimally processed. This means they are closer to their original food form than highly processed products.
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Nutrition data compiled from USDA FoodData Central and scientific sources.