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High-quality protein, vitamin B12, vitamin D, source of choline
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
143
KCAL / 100G
Carbs
1.1g
· 3%
Protein
13g
· 36%
Fat
9.9g
· 61%
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
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 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
3.1g
MONOUNSATURATED
4.1g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 10.8:1
Above the ideal 4:1 (10.8:1).
It can be safe when handled and cooked properly, but the white should be mostly set. Pregnant people, young children, older adults, and anyone with a weakened immune system are usually better off choosing eggs cooked more thoroughly.
Not very much; the protein, fat, and other core nutrients are largely retained. Gentler cooking may also help preserve some heat-sensitive vitamins better than harsher methods.
Either can work, depending on the rest of the meal. Before training, it often sits better when paired with an easy carb source like toast or fruit; after training, it contributes useful protein.
For most people, yes—they can be a filling, convenient evening food. If rich foods bother your stomach late at night, keep the portion modest and see how you tolerate it.
It should be refrigerated promptly and is best eaten fairly soon. Because the yolk is only lightly cooked, quality and safety are generally less forgiving than with a hard-boiled egg.
Usually not well. The texture, especially of the white, tends to become rubbery and less pleasant after thawing.
They go well with whole-grain toast, rice, potatoes, avocado, cooked vegetables, or salads. Pairing them with fiber-rich foods can make the meal feel more balanced and satisfying.
The egg itself is nutritionally similar, but frying often adds extra fat if oil or butter is used. Soft-boiling is a simpler option when you want the egg without added cooking fat.
No—the yolk is not automatically 'bad.' It contains valuable nutrients along with fat, though some people may still need personalized advice from a clinician based on their medical history.
Anyone with an egg allergy should avoid them. People at higher risk from foodborne illness should also be more cautious with lightly cooked eggs and may prefer fully cooked eggs instead.
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.