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High-quality protein, rich in vitamin D and healthy fats
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
190
KCAL / 100G
Carbs
1.2g
· 3%
Protein
11.5g
· 24%
Fat
15.5g
· 73%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.35mg · 27% DV
B5
1.2mg · 24% DV
Minerals
Selenium
23µg · 42% DV
Phosphorus
170mg · 24% DV
Iodine
22µg · 15% 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
7.2g
MONOUNSATURATED
5.5g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 6.1:1
Above the ideal 4:1 (6.1:1).
Fried eggs cooked in butter provide 190 calories per 100 g.
A 100 g serving of butter-fried eggs contains 11.5 g of protein. It can therefore contribute protein to a meal.
Yes, they are compatible with a keto diet. They contain just 1.2 g of carbohydrates per 100 g.
Their glycemic index is 0. They also contain only 1.2 g of carbohydrates per 100 g.
Butter-fried eggs contain 15.5 g of fat per 100 g. Fat provides a substantial share of their calories.
No, they contain 0 g of fiber per 100 g. Pairing them with fiber-containing foods can help add fiber to the meal.
Yes, they are compatible with a gluten-free diet. No gluten-containing allergen is listed in the provided information.
Yes, they are listed as compatible with paleo eating. They also fit omnivore, ketovore, Mediterranean, and flexitarian diets.
Butter-fried eggs contain egg and dairy allergens. They are not suitable for people with egg or dairy allergies.
No, they are classified as minimally processed. This distinguishes them from heavily processed food products.
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Nutrition data compiled from USDA FoodData Central and scientific sources.