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Small-sized egg, rich in protein, vitamins, and minerals
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
143
KCAL / 100G
Carbs
1.1g
· 3%
Protein
13g
· 36%
Fat
9.9g
· 61%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.5mg · 38% DV
B5
1.4mg · 28% DV
Minerals
Selenium
30µg · 55% DV
Iodine
50µg · 33% DV
Phosphorus
198mg · 28% DV
Iron
2mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
3.1g
MONOUNSATURATED
3.7g
POLYUNSATURATED
1.9g
Omega 6:3 ratio 10.8:1
Above the ideal 4:1 (10.8:1).
The main difference is size, so mini eggs cook faster and make portioning easier in snacks and recipes. Their taste and general uses are similar, though peeling and handling can be a bit fussier.
That ring usually comes from overcooking and high heat. Use gentle boiling and cool the eggs quickly in cold water once they are done.
They can work at either time as a light protein food. After training, pairing them with a carbohydrate source can make the meal more balanced for recovery.
Keep them refrigerated and avoid washing them before storage if possible. Washing can remove the egg’s natural protective coating and may shorten freshness.
Freezing them in the shell is not recommended because the shell can crack and the texture may suffer. If needed, crack them first and freeze the contents in a sealed container.
They pair well with vegetables, whole grains, or dairy foods like yogurt or cheese for a more satisfying plate. In practice, they fit easily into salads, grain bowls, and breakfast spreads.
Raw egg is not the safest choice because of foodborne illness risk. Cooking also generally makes egg protein easier for the body to use.
Yes, especially when they are boiled, poached, or lightly cooked without heavy sauces. Pairing them with vegetables can keep the meal lighter and more balanced.
Anyone with an egg allergy should avoid them. People with specific medical advice about cholesterol, gallbladder issues, or other conditions should follow their clinician’s guidance on portion and frequency.
In their plain form, they are an unprocessed food and do not contain additives. Flavored, pickled, or packaged egg products can include extra ingredients, so checking the label is still wise.
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.