How the diets react
Diet Ratings
Whole eggs contain ~0.4g net carbs per large egg, ~6g protein, and ~5g fat. Nutrient-dense, affordable, and perfectly keto-compatible. Excellent source of choline and lutein.
Eggs are animal products explicitly excluded from vegan diet. Contain both yolk and white from chicken reproductive system.
Whole eggs are explicitly approved in paleo diet. Complete protein source, nutrient-dense, available to Paleolithic humans. No processing, no excluded ingredients.
Whole eggs are acceptable in moderate amounts (few times weekly) per Mediterranean diet guidelines. Rich in nutrients, protein, and choline. Portion and frequency matter; not a daily staple but encouraged occasionally.
Complete animal product containing protein, fat, and micronutrients. Widely consumed and approved by most carnivore practitioners. Nutrient-dense and well-tolerated by majority.
Strict Lion Diet adherents following Mikhaila Peterson's protocol exclude eggs as non-ruminant animal products, consuming only ruminant meat, salt, and water.
Whole eggs are explicitly allowed on Whole30. Complete protein source with no excluded ingredients.
Whole eggs are low-FODMAP. Monash University confirms eggs are low-FODMAP at typical serving sizes. Eggs contain protein and fat but negligible fermentable carbohydrates.
Contains cholesterol (186mg per large egg) and saturated fat (1.6g). DASH recommends limiting cholesterol to <300mg/day and saturated fat to 6% of calories. Acceptable in moderation (2-3 per week) as part of varied protein sources. Yolk contains choline and lutein.
Whole eggs contain ~6g protein, ~5g fat, ~0.6g carbs per large egg. The yolk adds saturated fat, shifting the fat profile less favorably than egg whites alone. Usable in Zone meals but requires careful portioning to maintain 40/30/30 ratio. Yolk provides choline and lutein benefits.
Whole eggs contain choline, lutein, and zeaxanthin with anti-inflammatory properties. Omega-3 content varies by diet of hen. Moderate consumption (2-3 per week) fits anti-inflammatory guidelines. Yolk contains beneficial compounds.
Exceptional protein density (6g per egg), complete amino acid profile, high satiety. Nutrient-dense (choline, lutein, zeaxanthin). Moderate fat (5g) is acceptable given high protein-to-calorie ratio and nutrient density. Excellent small-portion protein source for GLP-1 patients.
Controversy Index
Score range: 1–10/10. Higher controversy = more disagreement between diets.