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Rich in high-quality protein, choline, vitamin B12 and selenium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
196
KCAL / 100G
Carbs
1.1g
· 2%
Protein
13.6g
· 28%
Fat
14.8g
· 70%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.5mg · 38% DV
B5
1.4mg · 28% DV
Minerals
Selenium
30µg · 55% DV
Phosphorus
198mg · 28% 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
4.1g
MONOUNSATURATED
5.7g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 23.8:1
Above the ideal 4:1 (23.8:1).
Fried egg contains 196 calories per 100 g. The calories in a serving depend on the amount you eat.
Fried egg provides 13.6 g of protein per 100 g. It can therefore contribute meaningful protein to a meal.
Yes, fried egg is compatible with a keto diet. It contains just 1.1 g of carbohydrates per 100 g.
Fried egg has a glycemic index of 0. It also contains only 1.1 g of carbohydrates per 100 g.
Fried egg contains 14.8 g of fat per 100 g. Fat makes up a substantial part of its calorie content.
No, fried egg contains 0 g of fiber per 100 g. Pairing it with fiber-containing foods may help add fiber to the meal.
Yes, fried egg is compatible with a vegetarian diet. It is not suitable for a vegan diet because it contains egg.
Fried egg is listed as compatible with a gluten-free diet. The provided information does not list any gluten-containing ingredient.
Fried egg contains egg, which is a listed allergen. People with an egg allergy should avoid it.
Fried egg is classified as minimally processed. It is also compatible with omnivore, ketovore, paleo, Mediterranean, and flexitarian eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.