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Fried egg, yolk runny
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
196
KCAL / 100G
Carbs
1.1g
· 2%
Protein
13.5g
· 28%
Fat
15.2g
· 70%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.2µg · 50% DV
B2
0.45mg · 35% DV
B5
1.4mg · 28% DV
Minerals
Selenium
30µg · 55% DV
Phosphorus
200mg · 29% 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
— 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
4.3g
MONOUNSATURATED
5.6g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 14.2:1
Above the ideal 4:1 (14.2:1).
Crack the egg into a small bowl first, then slide it gently into the pan. Moderate heat helps the white set without violently bubbling around the yolk.
Butter gives a richer flavor, while olive oil tastes lighter and suits Mediterranean-style meals well. The key is to avoid overheating the fat so it does not burn before the egg is done.
Before training, it may feel heavy for some people because fat can slow digestion. After training, it can be a useful protein food, especially when paired with a carbohydrate source like toast, fruit, or potatoes.
Yes, they can be a convenient evening meal or snack. If you are prone to reflux or indigestion, a lighter portion and simpler sides may be more comfortable late in the day.
If you need to store it, cool it promptly and keep it covered in the refrigerator, then eat it soon. For best texture and food safety, sunny side up eggs are best eaten freshly cooked.
Freezing is not ideal because the texture usually changes a lot, especially in the yolk. They are generally much better made fresh.
The egg itself is similar, but frying usually adds fat from the pan. So the main difference is the cooking method and any oil or butter used.
Vegetables, whole-grain toast, beans, or yogurt can round out the meal. This adds fiber and variety, which the egg alone does not provide.
Yes, undercooked egg carries a higher food safety risk than fully cooked egg. Young children, older adults, pregnant people, and anyone with a weakened immune system should be especially careful.
No, that is too simplistic. For most people, overall eating pattern matters more than one single food, but anyone with lipid disorders or specific medical advice should follow their clinician’s guidance.
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.