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High protein, vitamin B12, healthy fats, filling
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
155
KCAL / 100G
Carbs
1.1g
· 3%
Protein
13g
· 34%
Fat
10.6g
· 63%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B5
1.4mg · 28% DV
B2
0.35mg · 27% DV
Minerals
Selenium
30µg · 55% DV
Phosphorus
140mg · 20% DV
Iodine
28µg · 19% 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
— 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
SATURATED
3.3g
MONOUNSATURATED
4.1g
POLYUNSATURATED
2g
Omega 6:3 ratio 7.2:1
Above the ideal 4:1 (7.2:1).
Hard-boiled eggs usually keep their quality for about 1 week in the refrigerator if left in the shell. Once peeled, they should be stored in a sealed container and eaten sooner.
Freezing whole boiled eggs is not ideal because the whites tend to turn rubbery and watery. If needed, the yolks freeze better than the whole egg.
No, it is usually harmless. It happens when eggs are overcooked or cooled too slowly, and it can be reduced by avoiding excessive boiling and cooling them promptly.
They are often more practical after training or as a filling snack because they provide protein and are easy to carry. Before exercise, their fat content may feel heavy for some people, especially close to training.
Yes, for most people boiled eggs are fine in the evening. If you find them heavy late at night, pair them with lighter foods and keep the meal simple.
They pair well with vegetables, whole grains, fruit, or yogurt depending on your meal style. Adding fiber-rich sides can make the meal more satisfying and varied.
Very fresh eggs are usually harder to peel after boiling. Cooling them in cold water and cracking the shell gently before peeling can help.
It depends on how the omelet is made. Boiled eggs are simpler and do not need added fat, while an omelet can become richer depending on the oil, cheese, or fillings used.
For many healthy adults, daily intake can fit into a balanced diet. People with specific cholesterol concerns, cardiovascular conditions, or medical advice to limit eggs should follow their clinician’s guidance.
Anyone with an egg allergy should avoid them. People with higher food safety risk, such as those with weakened immunity, should also make sure eggs are fully cooked and properly stored.
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.