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High protein, source of B12, 3 fried eggs
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
180
KCAL / 100G
Carbs
1.2g
· 3%
Protein
12.5g
· 27%
Fat
14.2g
· 70%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.45mg · 35% DV
B5
1.2mg · 24% DV
Minerals
Selenium
30µg · 55% DV
Phosphorus
170mg · 24% DV
Iodine
35µg · 23% 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
— Not 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
3.6g
MONOUNSATURATED
5.3g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Preheating the pan before adding fat usually helps. Medium heat is often better than very high heat, which can make the eggs catch and toughen on the bottom.
That depends on taste and food safety priorities. Fully cooked eggs are generally the safer choice for young children, older adults, pregnant people, and anyone with a weakened immune system.
Cooked fried eggs are best eaten fresh, but they can be refrigerated for a short time in a sealed container. Reheating is possible, though the texture often becomes rubbery.
They can be frozen, but the texture usually suffers after thawing. For best quality, fried eggs are better cooked and eaten fresh.
Fried eggs work well with vegetables, whole grain toast, beans, or yogurt depending on the meal. Pairing them with produce such as tomatoes, greens, or avocado can make the plate more filling and varied.
The main difference is the cooking method and any added fat. Fried eggs are not automatically unhealthy, but using more oil or butter can make the meal more energy-dense.
They can fit well after training as a convenient protein-rich food. Before exercise, some people prefer to pair them with an easier-to-digest carbohydrate or choose a lighter meal if fat slows digestion for them.
For most people, a moderate serving is fine. However, richer or fattier meals late at night may worsen indigestion or reflux in some individuals.
For many people, eggs can be part of a balanced routine. What matters more is the overall diet, the amount of added fat used in cooking, and any personal medical advice you have been given.
Anyone with an egg allergy should avoid them. People who have been advised to monitor cholesterol intake, struggle with reflux, or do not tolerate fatty meals well may also need to be more cautious.
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.