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Boiled Egg (Whole)
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
155
KCAL / 100G
Carbs
1.1g
· 3%
Protein
13g
· 33%
Fat
11g
· 64%
Fiber
0g
Vitamins
Vitamin D
87µg · 435% DV
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.5mg · 38% DV
Minerals
Selenium
30µg · 55% DV
Phosphorus
172mg · 25% DV
Iodine
24µg · 16% 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 10:1
Above the ideal 4:1 (10:1).
A hard-boiled egg in its shell usually keeps for up to 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 ideal because the whites can turn rubbery and watery. If needed, the yolks freeze better than the whole egg.
No, it is usually harmless. It typically forms from overcooking or slow cooling and mainly affects appearance and flavor.
They can work at either time. Before training, they are often easier to tolerate when paired with a carbohydrate source; after training, they fit well into a balanced meal.
Yes, for most people they are fine in the evening. Their protein and fat can make them filling, though some people find eggs heavy close to bedtime.
Yes, cooked egg protein is generally easier for the body to use than raw egg protein. Cooking also improves food safety compared with eating eggs raw.
Boiled eggs pair well with vegetables, whole grains, fruit, or yogurt depending on the meal. Adding fiber-rich foods can make the meal more satisfying and varied.
Not in any meaningful way just because of shell color. The hen’s breed and feed matter more than whether the shell is brown or white.
Anyone with an egg allergy should avoid them. People with specific medical advice to limit dietary cholesterol or those who notice digestive discomfort may also need to moderate intake.
Avoid overcooking and cool the eggs promptly after boiling. Serving them with fresh herbs, lemon, pepper, or crunchy vegetables can also make the smell less noticeable.
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.