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High in protein and vitamin B12, low calorie
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
155
KCAL / 100G
Carbs
1.1g
· 3%
Protein
13g
· 33%
Fat
11.2g
· 64%
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
47µg · 31% 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
✓ 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 26:1
Above the ideal 4:1 (26:1).
A hard-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 use it sooner.
Freezing whole boiled eggs is not ideal because the white often turns rubbery and watery after thawing. If needed, the yolk can be frozen separately for later use in spreads or salads.
No, it is usually harmless. It commonly forms when the egg is overcooked and mainly affects appearance and slightly the flavor.
It can work at either time, depending on the rest of the meal. Before training, many people tolerate it better with an easy-to-digest carbohydrate, while after training it can help contribute to protein intake.
Yes, most people can. However, because eggs contain fat as well as protein, some people with sensitive digestion may find them a bit heavy late in the evening.
Boiled eggs pair well with vegetables, whole grains, or fruit. That combination adds fiber and variety, making the meal more balanced than eggs alone.
The main difference is portion size rather than the overall nutrition pattern. A very small egg simply provides less food per piece, so comparing by total amount is more useful than comparing by count alone.
Often yes, because their protein and fat can support satiety. Still, some people feel fuller for longer when eggs are eaten with high-fiber foods rather than on their own.
For many healthy people, moderate daily intake can fit into a balanced diet. People with egg allergy or those told by a clinician to limit eggs for a specific medical reason should follow individualized advice.
Very fresh eggs are often harder to peel after boiling. Cooling them quickly and using eggs that are not extremely fresh can make peeling easier.
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.