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Source of protein and vitamin B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
196
KCAL / 100G
Carbs
1.2g
· 2%
Protein
13.6g
· 28%
Fat
15.2g
· 70%
Fiber
0.2g
Vitamins
B12
1.8µg · 75% DV
Biotin
19µg · 63% DV
B2
0.46mg · 35% DV
B5
1.45mg · 29% DV
Minerals
Selenium
31µg · 56% DV
Phosphorus
205mg · 29% DV
Iodine
24µg · 16% 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
6.2g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 13.8:1
Above the ideal 4:1 (13.8:1).
Spiced fried eggs provide 196 calories per 100 g. The calorie total changes with the portion size eaten.
Spiced fried eggs contain 13.6 g of protein per 100 g. This makes them a protein-rich meal option.
Yes, spiced fried eggs are compatible with a keto diet. They contain only 1.2 g of carbohydrates per 100 g.
Yes, but the carbohydrate content is low. A 100 g serving contains 1.2 g of carbohydrates.
Spiced fried eggs have a glycemic index of 0. This indicates no carbohydrate-driven glycemic impact based on the listed GI value.
With 13.6 g of protein and 15.2 g of fat per 100 g, spiced fried eggs may help support fullness. Their fiber content is low, at 0.2 g per 100 g.
Yes, spiced fried eggs are compatible with a vegetarian diet. However, they are not suitable for people with an egg allergy.
Spiced fried eggs are compatible with a gluten-free diet. The listed allergen is eggs.
Spiced fried eggs contain 15.2 g of fat per 100 g. Fat contributes substantially to their 196 calories per 100 g.
Spiced fried eggs are classified as minimally processed. They are also compatible with omnivore, pescatarian, paleo, Mediterranean, flexitarian, carnivore, and ketovore eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.