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High protein, low fat, low calorie, cholesterol-free
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
52
KCAL / 100G
Carbs
0.7g
· 6%
Protein
10.8g
· 90%
Fat
0.2g
· 4%
Fiber
0g
Vitamins
B2
0.43mg · 33% DV
Biotin
2µg · 7% DV
B5
0.3mg · 6% DV
B12
0.08µg · 3% DV
Minerals
Selenium
20µg · 36% DV
Sodium
166mg · 7% DV
Iodine
7µg · 5% DV
Potassium ⭐
163mg · 5% 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
0.05g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.03g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
If it was cooked in the shell, it usually keeps for up to 1 week in the refrigerator. Once peeled, store it in an airtight container and use it sooner for best quality.
Yes, cooked egg white can be frozen. After thawing, the texture may become a bit watery, so it works better chopped into sandwiches, wraps, or hot dishes than eaten plain.
Usually because it was overcooked, which tightens the proteins too much. Shorter cooking and cooling it promptly can help keep the texture more tender.
On its own, it is a light protein option, so it can be convenient after training. Before exercise, many people do better pairing it with a carbohydrate food for more balanced energy.
For most people, it feels fairly light because it is very low in fat. On its own it may not be very filling, so pairing it with vegetables or another satisfying food can work better.
Not automatically; it depends on your goal. Egg white is a leaner protein choice, while the yolk contains much of the egg’s vitamins, minerals, and choline.
It goes well with whole-grain toast, avocado, tomatoes, leafy greens, and yogurt-based sauces. These pairings can make the meal more satisfying and balanced.
It can help with fullness because it provides protein. But since it is very low in fat and has no fibre, it is often more satisfying when eaten with vegetables, whole grains, or healthy fats.
Anyone with an egg allergy should avoid it. People who are more vulnerable to foodborne illness should also make sure it is cooked and stored safely.
You can chop it into salads, grain bowls, sandwiches, or vegetable plates. Its mild flavor makes it easy to combine with herbs, spices, and different sauces.
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Nutrition data compiled from USDA FoodData Central and scientific sources.