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Fried egg with low oil, high protein, source of B12 and vitamin D
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
155
KCAL / 100G
Carbs
1.1g
· 3%
Protein
12.5g
· 32%
Fat
11.2g
· 65%
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
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.2g
MONOUNSATURATED
4.3g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 12.3:1
Above the ideal 4:1 (12.3:1).
The main difference comes from the cooking method. Frying with a little oil can raise the fat content slightly, but the protein remains broadly similar.
Eggs contain protein and fat, which can help support fullness for many people. Pairing them with vegetables or whole grains usually makes the meal feel more balanced and satisfying.
Yes, it can fit well into a post-workout meal because it provides protein. Adding a carbohydrate source alongside it may support recovery more effectively.
Undercooked egg can carry a food safety risk, especially for vulnerable groups. Pregnant people, older adults, young children, and anyone with a weakened immune system should choose fully cooked eggs.
A nonstick pan, light preheating, and a thin film of oil usually help. Keeping the heat moderate also reduces sticking and prevents a rubbery texture.
Cooked egg is best eaten fresh and should only be refrigerated for a short time. Store it in a sealed container and reheat thoroughly before eating.
You can, but the texture often becomes noticeably less pleasant after thawing. For best quality, it is usually better to cook it fresh.
It pairs well with vegetables, whole-grain toast, avocado, or yogurt-based sides. These combinations can make the meal more balanced and filling.
No, normal cooking does not remove the protein. Overcooking can change texture and taste, but it does not make the egg stop being a protein-rich food.
Anyone with an egg allergy should avoid them. People following medical advice related to cholesterol, gallbladder issues, or other personal dietary restrictions should also consider portion size and preparation method.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.