Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🥚
High-quality protein, choline, and vitamin B12
CALORIES
GI
POTASSIUM
FIBER
100 g of Eggs cooked without oil has 155 calories. It contains 1.1 g of carbs, 12.6 g of protein, 10.6 g of fat and 0 g of fiber. Its 20 µg of Biotin covers 67% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
155
KCAL / 100G
Carbs
1.1g
· 0% DV
Protein
12.6g
· 25% DV
Fat
10.6g
· 14% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 3% · Protein 34% · Fat 63%
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.5mg · 38% DV
B5
1.4mg · 28% DV
Minerals
Selenium
30.7µg · 56% DV
Iodine
50µg · 33% DV
Phosphorus
172mg · 25% DV
Iron
2mg · 11% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 155 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
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
3.3g
MONOUNSATURATED
4.1g
POLYUNSATURATED
1.9g
Omega 6:3 ratio 12.7:1
Above the ideal 4:1 (12.7:1).
Preheat a good non-stick pan over low to medium heat before adding the eggs. A small splash of water and a lid can create steam that helps cook the eggs without added oil.
High heat can make eggs tough, rubbery, and more likely to scorch. Gentle to medium heat produces a softer texture and is easier to control.
Eggs can be part of a post-workout meal because they provide protein for muscle repair. Before training, their fat content may feel slow to digest for some people, so a large serving immediately before exercise may not be comfortable.
For most people, a moderate serving of eggs does not directly disrupt sleep. If late meals trigger reflux or indigestion, having eggs earlier in the evening may be more comfortable.
Vegetables add volume, fibre, and a wider range of micronutrients to an egg meal. Whole grains, potatoes, or legumes can add satisfying carbohydrate, depending on your meal pattern.
Milk can increase the total protein of the meal, depending on how much is used, but it does not change the protein naturally present in the eggs. A small amount may make scrambled eggs softer, while too much can make them watery.
When no fat is added, their nutrition is generally similar; the main differences are texture and preparation. Boiling is convenient for batch cooking, while pan cooking makes it easier to include herbs or vegetables.
Refrigerate cooked eggs within two hours and keep them in a sealed container. They are generally best eaten within three to four days; discard them if they develop an off smell, colour, or texture.
Cooked eggs can be frozen, but plain cooked egg whites can become watery and rubbery after thawing. Scrambled eggs or vegetable omelettes usually freeze and reheat better.
Anyone with an egg allergy should avoid eggs and foods made with egg. Pregnant people, young children, older adults, and people with weakened immune systems should eat eggs that are thoroughly cooked, with both white and yolk set.
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Nutrition data compiled from USDA FoodData Central and scientific sources.