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Egg, half-fried, protein source, vitamin B12, iron
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
153
KCAL / 100G
Carbs
1.1g
· 3%
Protein
11.2g
· 30%
Fat
11.2g
· 67%
Fiber
0g
Vitamins
B12
1.1µg · 46% DV
Biotin
10µg · 33% DV
B2
0.38mg · 29% DV
B5
1.3mg · 26% DV
Minerals
Selenium
26µg · 47% DV
Phosphorus
184mg · 26% 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
3.2g
MONOUNSATURATED
4.2g
POLYUNSATURATED
1.5g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Cook it over medium-low heat so the white sets before the yolk firms up too much. Covering the pan briefly can help the top cook gently without needing to flip it hard.
Use a nonstick pan and only a small amount of oil or fat. Preheating the pan lightly helps prevent sticking without needing extra grease.
It can be a convenient protein-rich start, but it is usually more satisfying as part of a meal. Pairing it with vegetables, fruit, or a carbohydrate source makes breakfast more balanced.
It can work well after training because it provides protein. Before a workout, many people tolerate it better when paired with an easy-to-digest carbohydrate rather than eaten in a very fatty meal.
Yes, if it sits well with you. Some people find richer meals close to bedtime uncomfortable, so portion size and what you eat with it matter.
Neither is automatically unhealthy, but the cooking method changes the overall dish. A boiled egg does not need added fat, while frying may increase the meal's energy density depending on how much oil is used.
It is better for the white to be fully set and opaque. Undercooked egg can carry a higher food safety risk, especially for pregnant people, young children, older adults, and anyone with a weakened immune system.
It is best eaten fresh for both texture and safety. If you do keep it, chill it promptly and reheat thoroughly before eating.
It goes well with vegetables like tomatoes, spinach, mushrooms, or greens. It also pairs naturally with toast, potatoes, rice, or avocado depending on the style of meal you want.
Anyone with an egg allergy should avoid them. People at higher risk from foodborne illness should also be cautious if the yolk or white is left undercooked.
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.