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Source of protein and potassium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
122
KCAL / 100G
Carbs
10.6g
· 36%
Protein
7.5g
· 25%
Fat
5.2g
· 39%
Fiber
1.1g
Vitamins
Biotin
9.8µg · 33% DV
B12
0.56µg · 23% DV
B2
0.25mg · 19% DV
B5
0.76mg · 15% DV
Minerals
Selenium
16.5µg · 30% DV
Phosphorus
118mg · 17% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.62g
MONOUNSATURATED
2.05g
POLYUNSATURATED
0.83g
Omega 6:3 ratio 14.4:1
Above the ideal 4:1 (14.4:1).
Boiled egg with potato contains 122 calories per 100 g. The total calories will depend on your portion size.
It provides 7.5 g of protein per 100 g. That makes it a moderate protein option within a meal.
Yes, it contains 10.6 g of carbohydrates per 100 g. The carbohydrate content mainly comes from the potato.
It has 5.2 g of fat per 100 g. Based on the listed macros, it is not primarily a high-fat food.
Yes, it contains 1.1 g of fiber per 100 g. It offers some fiber, but not a high amount.
Its glycemic index is 57. This suggests a moderate glycemic impact.
At 122 calories per 100 g, it can fit into a calorie-conscious diet depending on portion size. It is also compatible with omnivore, vegetarian, Mediterranean, flexitarian, and gluten-free eating patterns.
Yes, it is listed as compatible with a gluten-free diet. That said, any added ingredients should be considered separately.
The listed allergen is eggs. It is not suitable for people with an egg allergy.
It is classified as minimally processed. That means it stays close to its basic, whole-food form.
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Nutrition data compiled from USDA FoodData Central and scientific sources.