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High-quality protein, source of vitamin B12 and choline
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
143
KCAL / 100G
Carbs
0.7g
· 2%
Protein
12.6g
· 35%
Fat
9.9g
· 63%
Fiber
0g
Vitamins
Vitamin D
82µg · 410% DV
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.5mg · 38% 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 1
Unprocessed
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
3.7g
POLYUNSATURATED
1.9g
Omega 6:3 ratio 10.8:1
Above the ideal 4:1 (10.8:1).
Avoid eggs with cracked shells, leaks, or an unpleasant smell. A float test can only give a rough indication of age; the date on the pack and proper refrigerated storage are more useful for judging freshness and safety.
Keep eggs in their original carton on an inside refrigerator shelf. The refrigerator door is less suitable because it is exposed to more frequent temperature changes.
It is generally best not to wash eggs before storage, as washing can damage the shell’s natural protective layer. If an egg is visibly dirty, clean it just before use and wash your hands and surfaces afterwards.
Do not buy eggs with cracked shells, because bacteria can enter more easily. If an egg cracks at home in the refrigerator, transfer it to a clean container and use it promptly in a thoroughly cooked dish.
Cooking denatures egg proteins, which usually makes them easier to digest. Boiling, scrambling, or making an omelette does not meaningfully remove the egg’s protein.
The green-grey ring is a natural reaction between iron and sulfur that can occur when an egg is overcooked. It may affect appearance, but it is not usually a safety issue if the egg has been stored properly and smells normal.
Eggs pair well with vegetables in omelettes, scrambles, or shakshuka-style dishes, adding variety and volume to a meal. Combining them with foods such as whole-grain bread, beans, or potatoes can make a more balanced and satisfying meal.
Eggs can be a practical protein source in a post-workout meal. Before exercise, their fat content may feel heavy for some people, so timing and portion size should suit personal digestion.
Eating eggs at night is not inherently harmful; overall eating habits and individual tolerance matter more. People with reflux may find that rich egg dishes eaten close to bedtime worsen symptoms.
Anyone with an egg allergy should avoid eggs and foods containing egg. Pregnant people, young children, older adults, and people with weakened immune systems should choose eggs cooked until both the white and yolk are firm rather than raw or undercooked eggs.
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.