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Protein source, vitamin B12, healthy fats
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
154
KCAL / 100G
Carbs
1.1g
· 3%
Protein
12.5g
· 32%
Fat
11.2g
· 65%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.45mg · 35% DV
B5
1.3mg · 26% 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
— Not 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 protein quality is similar in both, but frying can raise the total energy and fat depending on how much oil is used. Texture and satiety may also feel different because pan-cooking changes the mouthfeel.
A cooking fat that handles moderate heat well and does not overpower the taste is usually the best choice. Keeping the heat controlled matters as much as the oil itself.
A runny yolk can carry a higher food-safety risk than a fully cooked egg. Pregnant people, young children, older adults, and anyone with a weakened immune system should choose eggs cooked more thoroughly.
For some people, it sits better after training than right before because fat can slow digestion. Pairing it with a carbohydrate source after exercise can make the meal more balanced.
Yes, as long as the portion and the rest of the meal suit your appetite and digestion. A simple preparation is often easier to tolerate than a very greasy late-night meal.
Preheat the pan first, then add a small amount of fat before the egg goes in. Cooking over medium to low heat usually gives a cleaner release and a better texture.
It is best eaten fresh, but it can be kept briefly in the refrigerator in a covered container. The texture usually becomes firmer after storage and reheating.
They can be frozen, but the texture often turns rubbery or watery after thawing. For that reason, freezing is usually not the best option for a lightly fried egg.
Toast, sautéed vegetables, rice, potatoes, avocado, and yogurt-based sides are all common pairings. Combining egg with a carbohydrate or vegetables often makes the meal feel more complete.
No, that claim is too broad. Eggs can fit well into a balanced diet for many people, but those with specific cholesterol disorders or medical advice to limit them should follow individual guidance.
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.