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Egg (partially missing white) Calories
Reduced protein, higher fat and vitamin concentration
CALORIES
GI
POTASSIUM
FIBER
Egg (partially missing white) Nutrition Facts
Selected: 100 g
110
KCAL / 100G
Carbs
1g
· 4%
Protein
9.5g
· 35%
Fat
7.5g
· 61%
Fiber
0g
Egg (partially missing white) Vitamins & Minerals
Vitamins
B12
1.2µg · 50% DV
Biotin
13µg · 43% DV
Vitamin A
180µg · 20% DV
B5
1mg · 20% DV
Minerals
Selenium
20µg · 36% DV
Phosphorus
140mg · 20% DV
Iodine
22µg · 15% DV
Zinc
1mg · 9% DV
Egg (partially missing white) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Egg (partially missing white) Processed?
NOVA 1
Unprocessed
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.
Does Egg (partially missing white) Contain Allergens?
Contains these allergens:
Which Diets Is Egg (partially missing white) Good For?
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
Egg (partially missing white) Fat Profile
SATURATED
2.2g
MONOUNSATURATED
3g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 14.3:1
Above the ideal 4:1 (14.3:1).
Foods Similar to Egg (partially missing white)
Egg (partially missing white) — Frequently Asked Questions
Does an egg with part of the white missing lose much of its nutritional value?
It loses some protein because egg white provides a large share of the protein. The yolk still contributes protein, fat, and several micronutrients.
Is this kind of egg better before or after a workout?
It can work well after training as a convenient protein food. Before training, it is often better paired with a carbohydrate source if you want more balanced energy.
Does missing some of the egg white change how it should be cooked?
Yes, it can dry out faster and taste richer because the yolk becomes more dominant. Gentle heat and shorter cooking usually give the best texture.
How should this egg be stored?
If it is still in the shell, keep it refrigerated, and use it promptly if the shell is cracked. Once opened, store it covered and use it soon for safety.
Can it be frozen?
Eggs should not be frozen in the shell because the shell can crack and the texture suffers. Out of the shell, they can be lightly beaten and frozen in a suitable container.
What foods pair well with it?
Vegetables are a good match because they add volume and make the meal more filling. Adding a side like whole-grain bread or potatoes can make it more balanced.
Will it be less filling than a regular egg?
Possibly a little, because less egg white usually means less total protein. It can still be satisfying thanks to the yolk's fat and texture.
Is it healthier to eat it raw?
No, that is a common myth. Raw egg carries more food safety risk, and cooked egg protein is generally used more efficiently by the body.
Who should be careful with this food?
Anyone with an egg allergy should avoid it. People at higher risk from foodborne illness, such as pregnant women, older adults, young children, and immunocompromised people, should choose it well cooked.
Can eating it on an empty stomach cause discomfort?
Many people tolerate it well and use it as a simple breakfast food. But if you are sensitive to rich or fatty foods, eating it alone may cause mild nausea or stomach discomfort.
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Nutrition data compiled from USDA FoodData Central and scientific sources.