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High-protein, lower-fat scrambled eggs
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
102
KCAL / 100G
Carbs
1.2g
· 5%
Protein
10.5g
· 40%
Fat
6.5g
· 55%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
0.9µg · 38% DV
B2
0.35mg · 27% DV
B5
1.1mg · 22% DV
Minerals
Selenium
21µg · 38% DV
Phosphorus
145mg · 21% DV
Iodine
25µg · 17% DV
Zinc
1mg · 9% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.1g
MONOUNSATURATED
2g
POLYUNSATURATED
1g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
They usually release water when cooked over heat that is too high or for too long. Gentle heat and slow stirring help keep them soft and creamy.
No, milk is optional. It can soften the texture, but too much may dilute the egg flavor and make the eggs looser.
They can work at either time. Before training, keeping the meal lighter may feel better; after training, they are a convenient protein-rich option.
Yes. They are often well tolerated in the evening, especially if you keep the meal simple and avoid very heavy add-ins.
If cooled promptly and stored in a sealed container, they are best eaten within 1-2 days. Reheat until fully hot before eating.
Yes, but the texture may become slightly rubbery or watery after thawing. Freezing small portions and reheating gently gives the best result.
Vegetables, whole-grain toast, or foods like avocado pair well with them. Adding fiber-rich sides can make the meal more filling than eggs alone.
It depends on how they are prepared. Scrambled eggs can change a lot with added butter, cheese, or cream, while boiled eggs are usually a simpler, more predictable option.
Not automatically. For most people, eggs can fit into a balanced diet, but anyone with specific cholesterol concerns or cardiovascular advice should consider their overall eating pattern.
People with an egg allergy should avoid them. Those at higher food-safety risk, such as pregnant people, older adults, or immunocompromised individuals, should make sure the eggs are thoroughly cooked.
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.