The Secrets Behind the Top Logged Foods of the Year

Megan Meyer, PhD
by Megan Meyer, PhD
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The Secrets Behind the Top Logged Foods of the Year

In case you missed it, we closed out 2019 by taking a deep dive into the numbers behind our entire MyFitnessPal community — all 180 million of you, worldwide. We tracked your workouts, steps, sleep and, oh, yes, what you ate — an impressive 10 billion foods were logged. We’re taking a closer look at the Top 10 logged foods in 2019, calling out some of their nutritional benefits and ways you can use each in recipes.


The humble egg was logged more than 107 million times in all different varieties, from cooking method (sunny-side up was popular) to presentation (egg whites were pretty in, too). In fact, eggs beat out the second-place food (keep reading to find out what that is) by more than 27 million. So why do we love eggs so much? Besides being versatile for every meal — even dessert — they’re also nutrition powerhouses: a good source of protein, healthy unsaturated fats and a variety of micronutrients such as vitamins A, B, D, E and K as well as biotin, choline, folic acid, iron and calcium. If you want healthy and lean options, check out these 7 quick recipes using hard-boiled eggs.


You’ve probably heard that bananas contain a good bit of potassium, but did you know they’re a good source of prebiotics, too? Not to be confused with probiotics, which are the live, good bacteria found in your gut, prebiotics serve as the food for that good bacteria. Since we always seem to have brown bananas sitting on our kitchen counters, check out these 10 recipes for overripe bananas that are all under 300 calories.


With their rich, creamy green interiors avocados are a fit food that’s hard to beat. They’re an excellent source of healthy fats and fiber. New research shows eating an avocado a day might even help you live longer. From smoothies to classic avocado toast, get creative with these avocado recipes.


Behold UACF’s most popular berry! Full of fiber, vitamin C and antioxidants, blueberries are another great smoothie ingredient and are also tasty right out of the freezer — like tiny popsicles. Check out this list of 10 nutritious smoothies under 250 calories in case you need some inspiration.


Life isn’t the same without butter, which is truly making a comeback. It’s still high in saturated fat, but if you enjoy it in moderation — and make sure you’re incorporating a wide variety of fats into your diet from vegetable oils, nuts, seeds, avocados and fatty fish — you’ll be thankful you did. This buttered Brussels sprouts penne recipe is a great example of mixing both butter and vegetable oils to make a tasty dinner.


The healthiest part of the bird is a versatile centerpiece for any lunch or dinner. Chicken breast also is a great source of lean protein and micronutrients such as iron and vitamins B6 and B12. The ever-present challenge is making sure you’ve got flavors ready to go when you prep it, so try these 60 awesome ways to spice up chicken breasts.


Besides being a great on-the-go option to help you from getting hangry, apples get some love for their diversity. Green, yellow or red, there are estimated to be more than 7,500 different varieties around the world. Apples are also great sources of fiber and vitamin C. They’re always in season somewhere, but you can get nostalgic for autumn with these 5 fall apple recipes.


J barely stands alone without the PB, which is also a versatile topper for oatmeal, fruit and veggies. It’s also immediate protein for smoothies, oatmeal and even sweets. These no-bake peanut butter granola bars are easy to make and taste great packed into your lunchbag.


There’s nothing better than a perfectly ripe, juicy strawberry. Low in calories and sugar, the berry also contains vitamin C and several antioxidants. Check out these 21 fun and delicious ways to use strawberries.


This dark leafy green is a nutritional powerhouse. It’s rich in vitamins A, C, iron, magnesium and B12. It’s also an excellent source of vitamin K, which helps maintain bone health. Plus, it’s extremely versatile. In addition to making a great salad base, you can use it in mini egg casserolesprotein smoothies and more.

About the Author

Megan Meyer, PhD
Megan Meyer, PhD

Megan is a lover of all things science, food, and fitness. A scientist by training (go Tar Heels!), Dr. Meyer has found that being able to communicate the science is just as important as understanding the science. Dr. Meyer has a BS in Biology from Loyola University Maryland as well as a PhD in Microbiology and Immunology from the University of North Carolina at Chapel Hill and is a regular contributor to sites like US News & World Report and The Huffington Post. In her spare time, she enjoys whipping up fun recipes in the kitchen, exploring new trails, and spending quality time with loved ones. You can follow her on Twitter.


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