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Why Do Not Boiled Eggs?
Eggs are packed full of protein, vitamins D (helps with absorption of other minerals and calcium), A (promotes healthy skin and bones), B2 (important for growth and repair) and B12 (aids cognitive function), as well as folate and iodine (helps maintain a steady metabolism).
Eggs can be enjoyed as part of a healthy, balanced diet, but it’s best to cook them without adding salt or fat. For example:
- boiled or poached, without added salt
- scrambled without butter and using low-fat milk instead of cream
Boiling and frying eggs are two of the most popular ways to eat them, but they involve very different cooking methods. The way you cook your egg can affect its nutrition based on the temperature and duration of the heat applied during the cooking process.
But remember ,frying eggs can increase their fat content by around 50%.
Boiled Egg Nutrition Facts
Boiling your eggs can result in two different types of eggs: hard-boiled eggs and soft-boiled eggs. Both types are nutrient-rich foods. Their nutritional differences are minimal, and any differences between them are based on how long they’re cooked. Every large boiled egg contains various nutrients, including:
13 percent of your daily value (DV) of protein
6 percent of your DV for vitamin A
15 percent of your DV for vitamin B2 (riboflavin)
7 percent of your DV for vitamin B5 (pantothenic acid)
5 percent of your DV for vitamin B9 (folate)
9 percent of your DV for phosphorus
22 percent of your DV for selenium
Each boiled egg’s calories total just 77.5 (which is 4 percent of your recommended daily amount of calories if you follow a 2,000-calorie diet). You can also find 1 to 4 percent of other vitamins and minerals in boiled eggs. This includes many of the B vitamins, vitamin E, calcium, iron, magnesium, manganese, sodium and zinc. Each large boiled egg also contains 212 milligramsof cholesterol.
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