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High-quality protein without added oil
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
143
KCAL / 100G
Carbs
0.7g
· 2%
Protein
12.6g
· 36%
Fat
9.5g
· 62%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.11µg · 46% DV
B2
0.46mg · 35% DV
B5
1.53mg · 31% DV
Minerals
Selenium
30.7µg · 56% DV
Iodine
47µg · 31% 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 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
3.1g
MONOUNSATURATED
4g
POLYUNSATURATED
1.9g
Omega 6:3 ratio 14:1
Above the ideal 4:1 (14:1).
Oil-free pan-fried eggs provide 143 calories per 100 g. The calorie total changes based on the weight of your portion.
Oil-free pan-fried eggs contain 12.6 g of protein per 100 g. They are therefore a high-protein food choice.
Yes, but only a very small amount. A 100 g serving contains 0.7 g of carbohydrates.
Yes. They are compatible with a keto diet and contain only 0.7 g of carbohydrates per 100 g.
Oil-free pan-fried eggs have a glycemic index of 0. This indicates no glycemic impact.
They can fit into a diet when included in your planned portion. Per 100 g, they provide 143 calories and 12.6 g of protein.
Oil-free pan-fried eggs contain 9.5 g of fat per 100 g. Even without added oil, eggs naturally contain fat.
No. Oil-free pan-fried eggs contain 0 g of fiber per 100 g, so they can be paired with fiber-containing foods if desired.
They are compatible with omnivore, keto, vegetarian, carnivore, ketovore, paleo, Mediterranean, flexitarian, and gluten-free diets.
Yes. They contain egg, which is an allergen, and should be avoided by people with an egg allergy.
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Nutrition data compiled from USDA FoodData Central and scientific sources.