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High-quality protein, source of B12, selenium and choline
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
143
KCAL / 100G
Carbs
1.1g
· 3%
Protein
13g
· 36%
Fat
9.6g
· 61%
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.1g
MONOUNSATURATED
3.7g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 18.6:1
Above the ideal 4:1 (18.6:1).
Soft-medium boiled egg provides 143 calories per 100 g. The calorie total changes with the weight of the egg you eat.
There are 13 g of protein in 100 g of soft-medium boiled egg. It is therefore a high-protein food choice.
Yes, soft-medium boiled egg is compatible with a keto diet. It contains just 1.1 g of carbohydrates per 100 g.
Soft-medium boiled egg has a glycemic index of 0. It also contains only 1.1 g of carbohydrates per 100 g.
Yes, but the amount is low. It contains 1.1 g of carbohydrates per 100 g.
Soft-medium boiled egg contains 9.6 g of fat per 100 g. The same amount provides 13 g of protein and 1.1 g of carbohydrates.
Yes, soft-medium boiled egg is compatible with vegetarian diets. It also fits omnivore, pescatarian, Mediterranean, flexitarian, keto, and gluten-free eating patterns.
Yes, soft-medium boiled egg is compatible with a gluten-free diet. It contains 0 g of fiber per 100 g.
No, soft-medium boiled egg contains 0 g of fiber per 100 g. It provides 13 g of protein in the same amount.
Yes, it contains egg, which is an allergen. People with an egg allergy should avoid it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.