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🥚🌿

Low GI

Boiled Egg with Sumac Calories

High protein, B12 vitamin, Antioxidants from sumac

CALORIES

145kcal

GI

0low

POTASSIUM

126mg

FIBER

0.7g

Boiled Egg with Sumac Nutrition Facts

Selected: 100 g

145

KCAL / 100G

Carbs

1.3g

· 4%

Protein

12.6g

· 35%

Fat

9.9g

· 61%

Fiber

0.7g

Boiled Egg with Sumac Vitamins & Minerals

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

35µg · 23% DV

Phosphorus

140mg · 20% DV

Iron

2mg · 11% DV

Boiled Egg with Sumac Glycemic Index

GLYCEMIC INDEX

0
Low
0 Low5570100

GLYCEMIC LOAD

0
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Boiled Egg with Sumac 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 with Sumac Contain Allergens?

Contains these allergens:

Gluten free
Dairy free
Eggs yes
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Boiled Egg with Sumac Good For?

Vegan

— Not suitable

Vegetarian

— Not 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 with Sumac Fat Profile

SATURATED

3.1g

MONOUNSATURATED

3.7g

POLYUNSATURATED

1.3g

⚖️

Omega 6:3 ratio 10:1

Above the ideal 4:1 (10:1).

Foods Similar to Boiled Egg with Sumac

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Egg

143 kcal

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Chicken Soup

45 kcal

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Protein Powder

380 kcal

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Fried Eggs (Butter)

190 kcal

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Menemen

95 kcal

🥘

Green Beans with Meat

85 kcal

🍆🥩

Ali Nazik

145 kcal

🧴

Collagen powder

370 kcal

Boiled Egg with Sumac — Frequently Asked Questions

What pairs well with boiled egg with sumac?

It goes well with whole-grain bread, olives, tomatoes, cucumbers, and yogurt-based sides. Sumac adds a tangy note that balances richer foods nicely.

Does sumac significantly change the nutrition of a boiled egg?

Usually not in a meaningful way; sumac is mainly used for flavor. The amount is typically small, so the egg remains the main source of protein and fat.

Why does a boiled egg sometimes turn rubbery?

Overcooking tightens the egg proteins and makes the texture firmer and drier. Cooling the eggs promptly after boiling can help preserve a better texture.

Is the green-gray ring around the yolk harmful?

No, it is usually harmless. It commonly appears when eggs are overcooked or cooled too slowly, and it mostly affects appearance and texture.

Is boiled egg with sumac better before or after a workout?

For some people, it can feel a bit heavy before training because fat slows digestion. After a workout, it can be a practical protein choice, especially if paired with an easy-to-digest carbohydrate.

Is it okay to eat boiled egg with sumac at night?

Yes, for most people it is fine and can be filling. If you are sensitive to heavier foods late in the evening, keep the portion moderate and pair it simply.

How long does a boiled egg keep in the fridge?

A hard-boiled egg in its shell generally keeps for about a week in the refrigerator. Once peeled, it should be stored in a sealed container and eaten sooner.

Can boiled eggs be frozen?

Freezing whole boiled eggs is not usually recommended because the whites can become tough and watery. If needed, the yolks handle freezing better than the whites.

Which is more filling: boiled egg with sumac or an omelet?

It depends on how the omelet is made and what is added to it. A plain boiled egg is simple and portion-controlled, while an omelet can be more filling if it includes cheese, vegetables, or extra fat.

Who should be careful with boiled egg with sumac?

Anyone with an egg allergy should avoid it. People who have been advised to limit eggs for personal medical reasons, or who find eggs trigger reflux or digestive discomfort, should adjust intake accordingly.

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Nutrition data compiled from USDA FoodData Central and scientific sources.