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Rich in protein and vitamin B12, quickly cooked by frying.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
196
KCAL / 100G
Carbs
1.1g
· 2%
Protein
13.6g
· 28%
Fat
15.2g
· 70%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.38mg · 29% DV
B5
1.3mg · 26% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
210mg · 30% 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
5.8g
POLYUNSATURATED
2g
Omega 6:3 ratio 13.1:1
Above the ideal 4:1 (13.1:1).
Yes, it is a practical, filling protein option. The main thing that changes the overall nutrition is how much oil or butter is used in the pan.
Preheat the pan first, then add a small amount of fat before the egg goes in. Moderate heat also helps prevent sticking and tough, over-browned edges.
That is mostly a preference and food-safety question. Fully cooked eggs are generally the safer choice for people at higher risk from foodborne illness.
It can work at either time. Before training, pairing it with a carbohydrate source like toast or fruit is usually more useful; after training, it can help contribute protein to recovery.
Vegetables, whole-grain bread, and foods like yogurt or legumes can round out the meal. That adds fiber, volume, and a wider mix of nutrients.
The egg itself is similar, but the cooking method changes the final dish. Fried eggs usually contain extra fat from the pan, so they may end up richer and more energy-dense than boiled eggs.
No, not for most healthy people when eaten as part of an overall balanced diet. People with specific lipid disorders or medical advice to limit eggs should follow their clinician’s guidance.
Yes, if it is cooled promptly and refrigerated. The texture is usually best fresh, and reheating can make it rubbery.
They can, but the texture often suffers and may turn watery or tough after thawing. Freshly cooked is usually the better option.
Anyone with an egg allergy should avoid them. Pregnant people, older adults, young children, and immunocompromised individuals should be especially cautious with undercooked eggs.
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Nutrition data compiled from USDA FoodData Central and scientific sources.