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High protein, oil-free cooking, rich in vitamins and minerals
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
143
KCAL / 100G
Carbs
1.1g
· 3%
Protein
13g
· 36%
Fat
9.9g
· 61%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.45mg · 35% 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
3.3g
MONOUNSATURATED
4.1g
POLYUNSATURATED
2g
Omega 6:3 ratio 11.5:1
Above the ideal 4:1 (11.5:1).
Yes, its protein content can help support fullness for many people. Pairing it with vegetables or a whole-grain side usually makes the meal more satisfying.
It can work at either time. Before training, a modest portion may feel lighter; after training, pairing it with a carbohydrate source can make the meal more balanced.
Use low to medium heat and avoid overcooking it. High heat drives out moisture quickly and makes the texture tough.
If no fat is added, the overall nutrition is usually quite similar. The bigger difference is often texture, moisture, and taste rather than the core nutrient profile.
Cooked egg should not sit at room temperature for long. Stored chilled in a sealed container, it is generally best eaten within 3 to 4 days.
Yes, especially when chopped or mixed into a prepared dish. The texture may become firmer or slightly watery after thawing.
No, the yolk is not automatically unhealthy. It also provides useful nutrients such as choline, though some people may need to monitor intake based on medical advice.
Anyone with an egg allergy should avoid it. Some people also find eggs trigger digestive discomfort, so tolerance can vary from person to person.
It goes well with vegetables, yogurt, cheese, whole-grain toast, or avocado. These pairings can make the meal more balanced and practical.
No, it does not destroy everything. However, prolonged high heat can reduce some heat-sensitive vitamins and make the egg drier.
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Nutrition data compiled from USDA FoodData Central and scientific sources.