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Protein and B12 source, enriched with dill
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
140
KCAL / 100G
Carbs
1.5g
· 4%
Protein
10.5g
· 31%
Fat
9.5g
· 65%
Fiber
0.4g
Vitamins
Biotin
20µg · 67% DV
Vitamin K
65µg · 54% DV
B12
1.1µg · 46% DV
B2
0.35mg · 27% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
145mg · 21% DV
Iodine
24µg · 16% 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
3.1g
MONOUNSATURATED
3.7g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 9.2:1
Above the ideal 4:1 (9.2:1).
It works well for both. At breakfast it can be filling and convenient, and after training it can fit into a meal that includes protein plus a carbohydrate source if needed.
It can release moisture if the dill is added too early or the eggs are cooked over high heat. Adding dill near the end and cooking gently usually gives a better texture.
Cooked egg dishes are generally best kept refrigerated in a sealed container and eaten within about 1 day for quality and safety. Do not leave them at room temperature for long.
Yes, but the texture often suffers after thawing and may become rubbery or watery. It is usually best eaten fresh.
Not in the small amounts usually used in cooking. The main protein and fat content still comes from the egg, while dill mainly adds flavor.
Tomatoes, cucumbers, yogurt, whole grain bread, and avocado all pair well with it. These combinations can make the meal more balanced and satisfying.
Not automatically; most of the nutrition still comes from the eggs themselves. But dill can add flavor without relying on heavier sauces or extra salt.
Anyone with an egg allergy should avoid it. People at higher food-safety risk, such as pregnant adults, older adults, and immunocompromised individuals, should make sure the eggs are thoroughly cooked.
Very high heat can make eggs tough and dull the fresh flavor of dill. Medium to low heat usually gives a softer texture and better taste.
Yes, if it sits comfortably for you. Keeping the portion moderate and avoiding very heavy sides may help if rich meals bother your digestion late in the evening.
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Nutrition data compiled from USDA FoodData Central and scientific sources.