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High-quality protein and choline source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
196
KCAL / 100G
Carbs
1.2g
· 2%
Protein
13.6g
· 28%
Fat
14.8g
· 70%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.35µg · 56% DV
B2
0.46mg · 35% DV
B5
1.53mg · 31% DV
Minerals
Selenium
31µg · 56% DV
Iodine
46µg · 31% DV
Phosphorus
220mg · 31% 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
4.1g
MONOUNSATURATED
6.2g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 11.9:1
Above the ideal 4:1 (11.9:1).
Well-done fried eggs provide 196 calories per 100 grams. The exact calories in your serving depend on the portion size you eat.
There are 13.6 grams of protein per 100 grams. That makes them a protein-containing animal food.
Yes, but only a small amount. They contain 1.2 grams of carbohydrates per 100 grams.
They contain 14.8 grams of fat per 100 grams. Fat is one of the main macros in this food.
No, they contain 0 grams of fiber per 100 grams. If you want fiber with the meal, you would need to get it from other foods.
The glycemic index is 0. This indicates a very low glycemic impact.
Yes, according to the diet compatibility data, they are suitable for keto. Their low carb content and GI of 0 also fit that pattern.
Yes, the provided diet compatibility lists them as suitable for vegetarian diets. However, they are not suitable for people with an egg allergy.
Yes, the listed allergen is eggs. Anyone with an egg allergy should avoid them.
They are classified as minimally processed. That means the food remains close to its original form.
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Nutrition data compiled from USDA FoodData Central and scientific sources.