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Boiled egg, mixed (white and yolk)
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
143
KCAL / 100G
Carbs
1.1g
· 3%
Protein
12.6g
· 35%
Fat
9.9g
· 62%
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
Phosphorus
198mg · 28% DV
Iodine
24µg · 16% 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
3.3g
MONOUNSATURATED
3.7g
POLYUNSATURATED
1.9g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
A boiled egg in its shell usually keeps for about 1 week in the refrigerator. If it has been peeled, store it in a sealed container and eat it sooner.
Freezing whole boiled eggs is not usually recommended because the whites can turn rubbery after thawing. If needed, the yolks freeze better than the whites.
No, it is usually not harmful. It typically forms from overcooking or slow cooling and mainly affects appearance and slightly the taste.
They can work at either time, depending on the rest of the meal. Before training, they are often easier to use with a carbohydrate source such as toast or fruit for more balanced fuel.
Yes, boiled eggs can be eaten at night. They work as a simple snack, and pairing them with vegetables or yogurt can make it more filling.
Boiled eggs pair well with whole grains, vegetables, avocado, or yogurt. These combinations can add volume, fibre, or extra energy and help make the meal more satisfying.
For most people, boiled eggs are the safer choice because cooking lowers the risk from harmful bacteria. Boiling is also a practical method that does not require added frying fat.
For many people, moderate daily intake can fit into a balanced diet. People with egg allergy, cholesterol concerns, or specific medical advice should judge intake based on their own situation.
Very fresh eggs are often harder to peel after boiling. Cooling them quickly and gently cracking the shell before peeling can help.
People with egg allergy should avoid them. Those who are pregnant, older, immunocompromised, or otherwise more vulnerable should make sure the eggs are fully cooked for food safety.
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.