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Cracked cooked egg
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
155
KCAL / 100G
Carbs
1.1g
· 3%
Protein
13g
· 33%
Fat
11g
· 64%
Fiber
0g
Vitamins
Vitamin D
87µg · 435% DV
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.5mg · 38% DV
Minerals
Selenium
30µg · 55% DV
Phosphorus
172mg · 25% DV
Iodine
24µg · 16% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.3g
MONOUNSATURATED
4.1g
POLYUNSATURATED
2g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Once cooked, it should not sit at room temperature for long and is best refrigerated within 2 hours. In a sealed container, it is usually best eaten within 3 to 4 days.
Yes, but the texture often becomes rubbery or watery after thawing. Freeze in single portions and reheat gently for the best result.
High heat can make the proteins tighten too quickly and squeeze out moisture. Cooking gently over lower heat and stirring regularly helps keep it softer.
On its own, it is mostly a protein-and-fat food, so some people find it heavy before training. After a workout, pairing it with a carbohydrate source like toast, potatoes, or fruit makes it a more balanced recovery meal.
For most people, the time of day is less important than overall meal pattern and comfort. If eaten late, keeping the rest of the meal lighter may feel easier to digest.
Vegetables add volume and make the meal more filling. Adding a carbohydrate such as whole-grain bread or oats can make it more balanced, especially at breakfast or after exercise.
Not necessarily; shell color does not reliably predict nutrition. The hen’s breed and feeding conditions matter more than whether the shell is brown or white.
Yes, properly cooking egg reduces food safety risk by lowering the chance of harmful bacteria. This matters especially for children, older adults, pregnant people, and anyone with a weakened immune system.
Anyone with an egg allergy should avoid it. People following a medically prescribed eating plan should also consider portion size and how the egg is prepared.
No, milk is optional and not required for a good texture. Gentle heat and avoiding overcooking usually matter more than adding milk or cream.
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.