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Protein source, grilled on mangal, rich in vitamins and minerals
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
170mg · 24% 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).
The core nutrition still comes from the egg itself, so the main difference is flavor and texture. Mangal cooking adds a smoky note, while excessive heat can make the egg tougher.
Use moderate heat and avoid leaving it over the fire too long. Overcooking is what usually makes the white firm, dry, and chewy.
It can work at either time, depending on the rest of the meal. Before training, keep the meal lighter; after training, pairing it with a carbohydrate source is often more practical.
It goes well with whole-grain bread, grilled vegetables, avocado, yogurt-based sides, and fresh greens. These pairings help make the meal more balanced and filling.
Yes. It is often a practical, satisfying protein option, though very heavy sides may make the meal feel richer before bed.
Normal cooking does not remove the protein; it mainly changes texture and digestibility. Very harsh heat can reduce quality, but it does not suddenly make the egg protein-free.
It should not sit at room temperature for long after cooking. Cool leftovers promptly and eat them within about 1 day for best safety and quality.
Yes, but the texture may change noticeably after thawing. For the best eating quality, it is usually better fresh.
Anyone with an egg allergy should avoid it. People with higher food-safety risk may also want to make sure the egg is fully cooked.
Light browning is normal, but heavily burnt or blackened parts are best not eaten regularly. Controlled heat is a better choice than direct flames.
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.