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Protein source, vitamin B12, vitamin D, healthy fats
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
196
KCAL / 100G
Carbs
1.1g
· 2%
Protein
13.6g
· 28%
Fat
15.2g
· 70%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.45mg · 35% DV
B5
1.3mg · 26% DV
Minerals
Selenium
30µg · 55% DV
Iodine
47µg · 31% DV
Phosphorus
190mg · 27% 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
4.2g
MONOUNSATURATED
5.6g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 11.5:1
Above the ideal 4:1 (11.5:1).
Fried egg provides 196 calories per 100 g. Total calories change with the amount eaten.
Fried egg contains 13.6 g of protein per 100 g. It is therefore a protein-rich food choice.
Yes. Fried egg has just 1.1 g of carbohydrates per 100 g, making it a low-carbohydrate option.
Yes, fried egg is compatible with a keto diet. Its low carbohydrate content and higher fat and protein content fit this eating pattern.
Fried egg has a glycemic index of 0. It also contains only 1.1 g of carbohydrates per 100 g.
No. Fried egg contains 0 g of fiber per 100 g.
Fried egg is compatible with a gluten-free diet. Check any ingredients added during preparation separately for gluten.
Yes, fried egg is suitable for vegetarian diets. It is also compatible with omnivore, pescatarian, paleo, Mediterranean, and flexitarian diets.
Fried egg contains egg, which is a common allergen. People with an egg allergy should avoid it.
Fried egg is classified as minimally processed. Per 100 g, it provides 15.2 g of fat and 13.6 g of protein.
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Nutrition data compiled from USDA FoodData Central and scientific sources.