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High-quality protein, B vitamins, iron, and healthy fats.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
155
KCAL / 100G
Carbs
1.1g
· 3%
Protein
13g
· 33%
Fat
11g
· 64%
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
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).
Cooked egg provides 155 calories per 100 g. The calorie total changes according to the weight of the portion eaten.
Cooked egg contains 13 g of protein per 100 g. It is therefore a high-protein food option.
Yes, cooked egg is compatible with a keto diet. It has 1.1 g of carbohydrates and 11 g of fat per 100 g.
Cooked egg has a glycemic index of 0. It also contains only 1.1 g of carbohydrates per 100 g.
Yes, but only in a small amount. Cooked egg contains 1.1 g of carbohydrates per 100 g.
No, cooked egg does not contain fiber. Its fiber content is 0 g per 100 g.
Yes, cooked egg is compatible with a vegetarian diet. It is not suitable for vegan diets because egg is an animal-derived food.
Cooked egg is compatible with a gluten-free diet. It is listed as gluten-free in the provided diet compatibility information.
Yes. Eggs are the listed allergen for cooked egg, so people with an egg allergy should avoid it.
Cooked egg is classified as minimally processed. Although it has been cooked, it remains a protein food with its core nutritional characteristics.
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Nutrition data compiled from USDA FoodData Central and scientific sources.