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Rich in omega-3, high-quality protein, source of B12 and D vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
140
KCAL / 100G
Carbs
1.1g
· 3%
Protein
12.5g
· 36%
Fat
9.5g
· 61%
Fiber
0g
Vitamins
B12
2µg · 83% DV
Biotin
20µg · 67% DV
B2
0.5mg · 38% DV
B5
1.4mg · 28% DV
Minerals
Selenium
30µg · 55% DV
Iodine
35µg · 23% DV
Phosphorus
140mg · 20% 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
2.8g
MONOUNSATURATED
3.7g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 3.4:1
Below the ideal 4:1 — a good omega balance.
Yes. The main difference is that the hen’s feed is designed to increase the egg’s omega-3 fatty acids, while the egg is otherwise used much like a regular egg.
Cooking can affect fats to some extent, but the egg still remains a source of omega-3. Gentler methods like boiling, poaching, or moderate pan-cooking are usually better than prolonged high heat.
They can work at either time. Before training, they are often easier to tolerate as part of a mixed meal; after training, they fit well into a protein-containing recovery meal.
Yes, many people do. If rich foods feel heavy late in the evening, a simply cooked egg such as boiled or poached may be more comfortable.
No. Raw egg does not offer a clear advantage and carries food safety risks, while cooked egg protein is generally easier for the body to use.
Keep them refrigerated in their carton and away from major temperature swings. It is usually better to clean them right before use rather than washing them for storage.
A fresh egg should have an intact shell, no off smell, and a white that does not spread excessively when cracked. If anything seems questionable, it is safest not to eat it.
They pair well with vegetables for volume and variety. Whole-grain toast, avocado, yogurt, or a salad can turn them into a more balanced and satisfying meal.
Not everyone needs to avoid them automatically. But people with high cholesterol, familial hypercholesterolemia, or cardiovascular concerns should discuss intake frequency with a clinician or dietitian.
Usually not. Some brands may have a slightly different flavor depending on the hens’ feed, but a strong fishy taste is not generally expected.
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Nutrition data compiled from USDA FoodData Central and scientific sources.