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Rich in protein and vitamins, from free-range village chickens.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
143
KCAL / 100G
Carbs
1.1g
· 3%
Protein
13g
· 35%
Fat
10.1g
· 62%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.45mg · 35% DV
B5
1.4mg · 28% 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 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.
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
4.2g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 10.8:1
Above the ideal 4:1 (10.8:1).
Usually not by a dramatic margin for protein, fat, or calories; feed, freshness, and hen living conditions matter more. The biggest differences people notice are often taste, yolk color, and cooking performance.
Raw egg is not recommended for food safety reasons because Salmonella risk is not fully eliminated. Cooked egg is also generally a better choice for protein use by the body.
Cooking changes the structure of the protein, but it does not remove the egg's protein content. The bigger differences come from added fat, cooking temperature, and how long the egg is cooked.
Yolk color mostly reflects pigments in the hen's feed. A darker yolk does not automatically mean the egg is healthier or more nutritious.
Keep them unwashed, in their carton, and refrigerated. An inner shelf is usually better than the fridge door because the temperature is more stable there.
Not in the shell, because the shell can crack. If needed, crack them into a container, beat lightly, freeze, and use them cooked after thawing.
Yes, eggs provide high-quality protein, so they can fit well after training. If you also need to replenish energy, pair them with a carbohydrate source such as fruit, oats, or bread.
No single food causes weight gain just because of the time you eat it. What matters more is your total intake, portion size, and overall eating pattern.
Anyone with an egg allergy should avoid them completely. People with specific medical conditions or individualized cholesterol guidance should follow advice from their clinician or dietitian.
Vegetables are a strong match because they add volume, fiber, and variety to the meal. Eggs also pair well with whole-grain bread, avocado, yogurt, or a salad for a more balanced plate.
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.