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Boiled Egg (Partial White Removed) Calories
Balanced protein and fat, source of choline and B12, reduced white
CALORIES
GI
POTASSIUM
FIBER
Boiled Egg (Partial White Removed) Nutrition Facts
Selected: 100 g
143
KCAL / 100G
Carbs
1.1g
· 3%
Protein
10.5g
· 30%
Fat
10.5g
· 67%
Fiber
0g
Boiled Egg (Partial White Removed) Vitamins & Minerals
Vitamins
Biotin
18µg · 60% DV
B12
1.1µg · 46% DV
B2
0.35mg · 27% DV
B5
1.1mg · 22% DV
Minerals
Selenium
28µg · 51% DV
Phosphorus
170mg · 24% DV
Iodine
24µg · 16% DV
Zinc
1mg · 9% DV
Boiled Egg (Partial White Removed) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Boiled Egg (Partial White Removed) Processed?
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.
Does Boiled Egg (Partial White Removed) Contain Allergens?
Contains these allergens:
Which Diets Is Boiled Egg (Partial White Removed) Good For?
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
Boiled Egg (Partial White Removed) Fat Profile
SATURATED
3.1g
MONOUNSATURATED
4.1g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 9.2:1
Above the ideal 4:1 (9.2:1).
Foods Similar to Boiled Egg (Partial White Removed)
Boiled Egg (Partial White Removed) — Frequently Asked Questions
How does removing part of the egg white change the nutrition balance?
Taking away some of the white slightly lowers the protein density and leaves a relatively larger share of yolk. That means the taste stays rich, but the protein-to-fat balance is a bit different from a whole boiled egg.
Is this better before or after a workout?
It can work at either time, depending on the rest of the meal. After training, it is often more balanced when paired with another protein source or some carbohydrate.
Why does a boiled egg sometimes turn rubbery?
Usually from overcooking and then poor storage. More controlled boiling and quick cooling after cooking help keep the texture firmer without becoming tough.
Is it safe to boil eggs in advance and keep them in the fridge?
Yes, if they are cooled properly and refrigerated promptly. If peeled, they keep best in an airtight container and should not be left sitting for long.
Can boiled eggs be frozen?
They can, but the texture usually suffers, especially the white, which can become tough and spongy. Fresh use or short refrigerated storage is usually the better option.
Is it too heavy to eat at night?
That depends on portion size and what you eat with it. On its own it can be a practical evening snack, but some people with sensitive digestion may prefer it earlier in the day.
What foods pair well with boiled egg for a more balanced meal?
Vegetables, whole grains, or yogurt can make it more filling and balanced. Adding fiber-rich foods often improves satiety compared with eating egg alone.
Should some people be careful with the yolk because of cholesterol?
Yes, especially if a clinician has advised cholesterol or heart-health monitoring. For most people, the overall eating pattern matters more than one single food, but portion awareness can still be useful.
How can you tell if a boiled egg has gone bad?
A bad smell, slimy surface, unusual discoloration, or long time spent at unsafe temperature are warning signs. If there is any doubt, it is safer not to eat it.
Is a boiled egg with part of the white removed less filling than a whole egg?
It can be for some people, because removing part of the white slightly reduces the protein content. Satiety also depends on what else you eat with it and the total meal size.
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Nutrition data compiled from USDA FoodData Central and scientific sources.