Eggs
Classified across 25 of 25 dietary frameworks
18 Allowed
3 Limited
4 Not Allowed
Nutrition Facts
Per 100g · Source: USDA FoodData Central
| Variant | Calories | Protein | Fat | Carbs | Fiber | Net Carbs |
|---|---|---|---|---|---|---|
| Whole Egg (raw) | 143kcal | 12.6g | 9.5g | 0.7g | 0g | 0.7g |
| Egg White (raw) | 52kcal | 10.9g | 0.2g | 0.7g | 0g | 0.7g |
| Egg Yolk (raw) | 322kcal | 15.9g | 26.5g | 3.6g | 0g | 3.6g |
Why Diets Disagree on Eggs
Anti-Inflammatory classifies eggs as Allowed because it evaluates foods by inflammatory profile. AIP, on the other hand, classifies it as Not Allowed because it evaluates by whether the food contains compounds AIP suspects of provoking immune activity. Different diets use different evaluation criteria, which is why the same food can receive opposite classifications. 3 diets classify eggs as Limited — meaning it fits under specific conditions like portion size, preparation method, or brand selection.