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High protein, healthy fats, source of B12 and vitamin D
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
143
KCAL / 100G
Carbs
1.1g
· 3%
Protein
13g
· 36%
Fat
9.9g
· 61%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.5mg · 38% DV
B5
1.4mg · 28% DV
Minerals
Selenium
30µg · 55% DV
Iodine
50µg · 33% DV
Phosphorus
198mg · 28% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.1g
MONOUNSATURATED
3.7g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 18.6:1
Above the ideal 4:1 (18.6:1).
Boiled eggs in the shell usually keep for up to 1 week in the refrigerator. Once peeled, they should be stored in a sealed container and eaten sooner.
Freezing whole boiled eggs is not ideal because the whites can turn rubbery. If needed, the yolks freeze better when stored separately.
No. It usually forms from overcooking or slow cooling after boiling, and it affects appearance more than safety.
Very fresh eggs tend to be harder to peel after boiling. Cooling them quickly and gently cracking the shell before peeling can help.
Yes, they provide high-quality protein, so they can be a practical post-workout option. Pairing them with a carbohydrate source can make recovery nutrition more balanced.
For most people, yes, especially in a moderate portion. But anyone who finds eggs heavy to digest late in the day may prefer a smaller serving.
Often yes. Their protein and fat content can support satiety, which is one reason they are commonly eaten at breakfast or as a snack.
Boiled eggs are usually the simpler option because they do not need added cooking fat. Fried eggs can end up higher in total energy depending on how much oil or butter is used.
Boiled eggs go well with vegetables, whole grains, or fruit. Combining them with fiber-rich foods can make the meal feel more complete and satisfying.
People with an egg allergy should avoid them. Some individuals also notice digestive discomfort with eggs, so personal tolerance matters.
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.