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Egg (hard-boiled)
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
B2
0.5mg · 38% DV
B5
1.4mg · 28% 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
— 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
1.4g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
If left in the shell, they usually keep better for up to about 1 week in the refrigerator. Once peeled, they should be stored in a sealed container and eaten sooner.
Freezing them whole is not ideal because the whites often turn rubbery after thawing. If needed, the yolks are more usable, but fresh is usually best.
No, it is usually not harmful. It typically forms from overcooking or not cooling the eggs promptly and mostly affects appearance and texture.
Very fresh eggs are often the hardest to peel. Cooling them quickly after cooking and gently cracking them before peeling can help.
They are often more practical after a workout as a protein-rich food. Before training, some people find them a bit heavy on their own, so pairing with an easy carb may work better.
Yes, for most people they are fine in the evening. If they feel too heavy close to bedtime, try a smaller portion or eat them earlier.
From a food safety standpoint, cooked eggs are generally safer because heating lowers the risk of harmful bacteria such as Salmonella. Cooked egg protein is also typically easier for the body to use.
They pair well with vegetables, whole grains, fruit, or legumes. That combination adds fiber and/or extra energy alongside the egg’s protein and fat.
Usually not in any major way. Shell color mainly depends on the breed of the hen, while freshness and farming conditions matter more.
Anyone with an egg allergy should avoid them. People who notice digestive discomfort after eating eggs may also want to limit intake and seek personal medical advice if needed.
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.