Saciedad

Meat, fish, and eggs

Egg

Eggs provide 12.6 g of protein for 143 kcal per 100 g (3.5 oz), or 8.8 g of protein for every 100 kcal.

Last reviewed: By USDA description: Egg, whole, raw

  • 143 kcalCalories per 100 g
  • 12.6 gProtein per 100 g
  • 0 gFiber per 100 g
  • Estimated satiety: 5 out of 5

Nutrition facts

A typical 55 g (2 oz) serving provides about 79 kcal, 6.9 g of protein, and 0 g of fiber.

Values for egg per 100 g (3.5 oz) and per typical serving of 55 g (2 oz).
NutrientPer 100 g (3.5 oz)Per serving (55 g (2 oz))
Calories143 kcal79 kcal
Protein12.6 g6.9 g
Carbohydrates0.7 g0.4 g
of which sugars0.4 g0.2 g
Fiber0 g0 g
Fat9.5 g5.2 g
of which saturated3.1 g1.7 g
Water76.2 g41.9 g

The typical serving is a common amount used for the math, not a recommendation. Ounces and cups are rounded US equivalents; the values come from the database entry cited in the sources.

Satiety

Low energy density; a lot of protein per calorie; high water content.

The 1 to 5 score is our own estimate: it starts at 1 point, adds points for low energy density, for protein and fiber per 100 kcal, and for the water in solid foods, and subtracts points for drinks with calories. It is useful for comparing foods with each other; it is not a measurement in people.

This food was measured in people: in the satiety index by Holt and colleagues (1995), which compared 240 kcal servings of 38 foods over two hours, it scored 150 versus 100 for white bread. In other words, it was more filling than the same calories of white bread. Source: Holt SH, Miller JC, Petocz P, Farmakalidis E. A satiety index of common foods. Eur J Clin Nutr. 1995;49(9):675-90.

What to keep in mind on a GLP-1 medication

High in protein
It has at least 10 g of protein per 100 g and 6 g per 100 kcal. Protein is the most filling nutrient per calorie and helps preserve muscle mass during weight loss, which matters especially when a GLP-1 medication reduces your appetite.
Easy to digest
It is a soft or low-fat food that many people tolerate well when they feel nauseous or get full quickly. This is an editorial judgment based on common patient guidance, not a measurement: everyone tolerates foods differently.
Nutritious in small servings
It provides protein, healthy fats, or other nutrients in a small volume. That is practical when you eat little and every bite needs to count.

Frequently asked questions about eggs

How much protein is in an egg?

An egg, our reference serving of 55 g (2 oz), has about 6.9 g of protein. 100 g (3.5 oz) of eggs has 12.6 g of protein. That is 8.8 g of protein per 100 kcal, which is why they carry our “High in protein” tag.

How many calories does an egg have?

An egg, our reference serving of 55 g (2 oz), has about 79 kcal. 100 g (3.5 oz) of eggs has 143 kcal. That is a low energy density.

Are eggs filling?

Yes, very filling for the calories they provide: our estimated satiety score is 5 out of 5. It is based on: low energy density; a lot of protein per calorie; high water content. They were also measured in people: in the Holt satiety index (1995), with 240 kcal servings, they scored 150 versus 100 for white bread.

How do eggs sit with nausea from a GLP-1 medication?

Based on our tags, this is what matters about eggs on a GLP-1 medication. “High in protein”: plenty of protein per calorie; protein helps preserve muscle mass when you eat less. “Easy to digest”: a soft or low-fat food that many people tolerate well when they feel nauseous or get full quickly. “Nutritious in small servings”: a lot of nutrition in a small volume, which is practical when you eat little. These are general guidelines, not medical advice: everyone tolerates foods differently.

What counts as a normal serving of eggs?

We use 55 g (2 oz) as a typical serving, roughly an egg. That amount provides about 79 kcal, 6.9 g of protein, and 0 g of fiber. It is a reference for calculations, not a recommendation of how much to eat.

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Sources

Sources for the data on this page, with the access date.

  1. USDA FoodData Central: Egg, whole, raw, fresh (FDC ID 171287). U.S. Department of Agriculture, Agricultural Research Service. accessed .
  2. Holt SH, Miller JC, Petocz P, Farmakalidis E. A satiety index of common foods. Eur J Clin Nutr. 1995;49(9):675-90. European Journal of Clinical Nutrition (PubMed). accessed .