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Protein-rich egg with fresh parsley flavor
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
2.1g
· 7%
Protein
8.7g
· 30%
Fat
8.2g
· 63%
Fiber
0.7g
Vitamins
Vitamin K
220µg · 183% DV
Biotin
18µg · 60% DV
B12
1.1µg · 46% DV
B5
1.1mg · 22% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
145mg · 21% 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
2.4g
MONOUNSATURATED
3.1g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 8.5:1
Above the ideal 4:1 (8.5:1).
Cook the eggs over low to medium heat to keep them tender rather than dry. Add the parsley near the end of cooking so it keeps its fresh flavour and colour.
Both work well. Raw or just-wilted parsley has a brighter, fresher taste, while parsley cooked from the start becomes milder and may lose some of its green colour.
They can fit well into a balanced post-workout meal because they provide protein. Before intense exercise, a heavily oiled preparation may feel uncomfortable for people with a sensitive stomach.
Yes, they can be part of an evening meal. If you experience reflux or indigestion late at night, prepare them with little added fat and avoid pairing them with very spicy foods.
Tomatoes, peppers, leafy greens and whole-grain bread make a balanced breakfast or light meal. A salad or plain yogurt can make the plate more filling and varied.
The main difference is flavour, aroma and the small amount of plant compounds contributed by parsley. Parsley makes the dish taste fresher without changing the egg’s central role in the meal.
They can be reheated gently if they were refrigerated promptly after cooking. Use low heat and reheat only once, since overheating can make eggs rubbery.
Store them in a covered container and eat within 3 to 4 days. Do not save cooked egg dishes that have been left at room temperature for more than 2 hours.
They can be frozen, but the eggs may become watery or rubbery after thawing. Freshly cooked eggs, or refrigerated leftovers eaten within a few days, usually have a better texture.
No, most healthy people do not need to eliminate eggs completely. People with high cholesterol, cardiovascular disease or an individual therapeutic diet should discuss frequency and portions with their clinician or dietitian.
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.