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Complete protein, choline and vitamin B12 source
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
0.89µg · 37% DV
B2
0.46mg · 35% DV
B5
1.53mg · 31% DV
Minerals
Selenium
30.7µg · 56% DV
Iodine
50µg · 33% 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
— 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
3.13g
MONOUNSATURATED
3.66g
POLYUNSATURATED
1.91g
Omega 6:3 ratio 10.8:1
Above the ideal 4:1 (10.8:1).
Whole eggs contain 143 calories per 100 grams. The calorie total changes with portion size.
Whole eggs provide 12.6 grams of protein per 100 grams. That makes them a protein-containing food choice.
Yes, but only a small amount. Whole eggs have 0.7 grams of carbohydrates per 100 grams.
Whole eggs contain 9.5 grams of fat per 100 grams. Their fat content is much higher than their carb content.
The glycemic index of whole eggs is 0. This indicates a very low glycemic impact.
Yes, whole eggs are compatible with keto. Their very low carb content and glycemic index of 0 support that fit.
Whole eggs are compatible with omnivore, keto, carnivore, ketovore, paleo, Mediterranean, flexitarian, and gluten-free diets. Suitability can still depend on individual needs and tolerances.
Yes, eggs are a listed allergen. People with an egg allergy should avoid them.
No, whole eggs contain 0 grams of fiber per 100 grams. Fiber would need to come from other foods.
Yes, whole eggs are classified as minimally processed. This means they stay close to their natural form.
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Nutrition data compiled from USDA FoodData Central and scientific sources.