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High protein, low fat, rich in vitamins and minerals
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
B5
1.4mg · 28% DV
B2
0.35mg · 27% DV
Minerals
Selenium
30µg · 55% DV
Phosphorus
198mg · 28% DV
Iodine
24µg · 16% DV
Iron
2mg · 11% 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
— Not 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
4.1g
POLYUNSATURATED
2g
Omega 6:3 ratio 13.1:1
Above the ideal 4:1 (13.1:1).
If no added fat is used, the nutrition is broadly similar; the main difference is the cooking method and texture. Grilling can be a convenient way to cook egg without extra oil.
Overcooking is the main cause of a tough texture. Use moderate heat and cook only until set to keep it softer.
It can work at either time, depending on the rest of the meal and how close training is. Before exercise, pair it with easy-to-digest foods; after exercise, combine it with a carbohydrate source for a more complete recovery meal.
For most people, it is not especially heavy on its own. Tolerance depends more on portion size and what you eat with it than on the egg itself.
Vegetables add volume and variety, while whole grains or potatoes can make the meal more filling. Fruit on the side can also work if you want a lighter combination.
Cooking does not remove the protein; it changes its structure and usually makes it easier to digest. Very high heat can hurt texture, but not in a way that makes the egg stop being a protein-rich food.
It should be cooled and refrigerated promptly rather than left out for long periods. Store it in a sealed container and reheat thoroughly before eating.
Yes, but the texture may become watery or firm after thawing. It is usually better fresh if texture matters.
For many healthy adults, it can fit into a varied diet. People with egg allergy should avoid it, and those with specific medical advice about egg intake should follow their clinician’s guidance.
High heat and overcooking can make sulfur compounds more noticeable. Gentler cooking usually keeps the smell milder.
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Nutrition data compiled from USDA FoodData Central and scientific sources.