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Rich in protein, vitamins and minerals, filling
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
155
KCAL / 100G
Carbs
1.1g
· 3%
Protein
13g
· 33%
Fat
11g
· 64%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.45mg · 35% DV
B5
1.4mg · 28% DV
Minerals
Selenium
30µg · 55% DV
Phosphorus
140mg · 20% DV
Iodine
24µg · 16% DV
Zinc
1mg · 9% 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
— 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
3.3g
MONOUNSATURATED
4.1g
POLYUNSATURATED
2g
Omega 6:3 ratio 13.1:1
Above the ideal 4:1 (13.1:1).
It can be eaten raw in some dishes, but fully cooking it is safer from a food safety perspective. Pregnant people, young children, older adults, and anyone with a weakened immune system should avoid raw or undercooked egg.
Keep it refrigerated in its original carton rather than loose on the door. A stable cold shelf helps protect quality and reduces odor absorption.
Boiling does not significantly reduce its protein content. Overcooking can affect texture, and some heat-sensitive vitamins may decrease slightly.
Yes, it provides protein, so it can fit well into a post-workout meal. Pairing it with a carbohydrate source is often more useful for recovery than eating it alone.
For most people, no. The main issue is usually portion size and cooking method, since very greasy or heavy egg meals may feel harder to digest late in the evening.
In practice, freshness, taste, texture, and production method usually matter more than the name alone. How you cook it and what you eat with it can influence the meal more than the egg type itself.
Vegetables, whole grains, legumes, and fermented dairy foods are common pairings. These combinations add fiber, volume, or extra nutrients that make the meal more satisfying.
Not necessarily. The yolk contains more than fat; it also provides many vitamins and minerals, so whole egg is often the more balanced choice unless a clinician has advised otherwise.
Usually because it was cooked too hot or for too long. Gentler heat and shorter cooking time help keep the texture softer.
Anyone with an egg allergy should avoid it. People at higher risk from foodborne illness should also be cautious with raw or undercooked egg preparations.
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.