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High protein, B12 & D vitamins, Black pepper antioxidants
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
154
KCAL / 100G
Carbs
1.2g
· 3%
Protein
13g
· 34%
Fat
10.6g
· 63%
Fiber
0.3g
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
30µg · 20% DV
Phosphorus
140mg · 20% DV
Zinc
1mg · 9% 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
— Not 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
3.3g
MONOUNSATURATED
4.1g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 9.2:1
Above the ideal 4:1 (9.2:1).
It often helps with satiety for several hours because it provides both protein and fat. How filling it feels also depends on what you eat with it.
Not in any major way when used as a seasoning. Its main role is flavor, and it can make the egg more enjoyable without relying as much on salt.
It can work at either time, depending on the rest of the meal. Before training, it may feel a bit heavy on its own for some people; after training, pairing it with a carbohydrate source is often more practical.
A hard-boiled egg in its shell usually keeps for about 1 week in the refrigerator. Once peeled, it is best eaten sooner and stored in a sealed container.
Freezing whole boiled eggs is usually not ideal because the whites can turn rubbery. If needed, the yolks hold up better, but fresh is usually best for texture.
No, it usually means the egg was overcooked or cooled too slowly after cooking. It is mostly a quality issue rather than a spoilage sign.
Very fresh eggs are often harder to peel after boiling. Cooling them quickly and peeling under running water can help.
Pairing it with vegetables, fruit, or whole grains makes the meal more balanced. That adds volume and fiber alongside the egg’s protein and fat.
For many healthy people, moderate daily intake can fit into a balanced diet. People with egg allergy, specific cholesterol concerns, or medical advice to limit eggs should follow their clinician’s guidance.
Yes, properly boiling an egg is generally safer than eating it raw. Cooking reduces the risk from harmful microorganisms that may be present.
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Nutrition data compiled from USDA FoodData Central and scientific sources.