Egg, whole, cooked, hard-boiled
Per 100 g, Egg, whole, cooked, hard-boiled provides 155 kcal, making it a moderate-calorie food. It contains 12.6 g of protein, 1.12 g of carbohydrate and 10.6 g of fat, with 0 g of dietary fibre. Per 100 g it is a good source of protein.
Full nutrition facts per 100 g
| Nutrient | Amount | %DV* |
|---|---|---|
| Protein | 12.6 g | 25% |
| Total fat | 10.6 g | 14% |
| Saturated fat | 3.27 g | 16% |
| Carbohydrates | 1.12 g | 0% |
| Fibre | 0 g | 0% |
| Sodium | 124 mg | 5% |
| Potassium | 126 mg | 3% |
| Calcium | 50 mg | 4% |
| Iron | 1.19 mg | 7% |
| Magnesium | 10 mg | 2% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 149 µg | 17% |
| Cholesterol | 373 mg | 124% |
* Percent Daily Values are based on a 2,000-calorie reference diet (FDA). Your needs may differ.
About Egg
The hard-boiled egg is a simple, portable food that turns up in salads, sandwiches, and snack boxes alike, valued for its firm white and creamy yolk. A 100 g serving, roughly two large eggs, provides 155 kcal, 12.6 g of protein and 10.6 g of fat, of which 3.27 g is saturated, with almost no carbohydrate (1.12 g).
Eggs are also one of the few foods naturally supplying meaningful vitamin A (149 mcg per 100 g) alongside calcium (50 mg) and iron (1.19 mg). Their cholesterol content, 373 mg per 100 g, sits mostly in the yolk and has long been a talking point in nutrition discussions, though current mainstream dietary advice tends to focus more on overall eating patterns than on egg cholesterol alone. Boiling rather than frying keeps added fat to a minimum, making this one of the plainer ways to prepare them.