WiBo Health
Boiled Egg

Boiled Egg

Gekookt ei
Meat, fish & eggs

Every 100 g of Boiled Egg contains 155 kcal and 13 g of protein. Because it has less than 5 g of available carbohydrate per 100 g, the glycemic index does not apply and its direct effect on blood sugar is minimal.

Medically reviewed by Dr. Wassim Habib · Last reviewed 12 October 2026

Glycemic index

—
Not applicable

Glycemic load

—
Not applicable

Calories

155
kcal per 100 g

Protein

13
g per 100 g

💡 Smart Nutritional Guidance

Consumption advice

A large egg provides about 6 g of high-quality protein and is a practical choice for breakfast or a snack.

Best preparation methods

Boiling is one of the best methods without added fat; cook for 9 to 12 minutes for a hard-boiled egg.

Important Nutritional Note

This food does not need a glycemic index, but the foods eaten with it determine the meal’s effect on blood sugar.

Nutrition facts

NutrientPer 100 gPer typical portion (50 g)
Calories155 kcal77.5 kcal
Protein13 g6.5 g
Carbohydrate1.1 g0.6 g
Available carbohydrate1.1 g0.6 g
Fat11 g5.5 g
Dietary fibre0 g0 g
Insulin index31 · clinically tested (Holt / Bao)

The typical portion is approximate, for comparison purposes.

Comparison & smarter alternatives

It provides 8.4 g of protein per 100 kcal, ranking 6 of 6 in Meat, fish & eggs (highest first).

Other foods in this group:

Frequently asked questions

Is Boiled Egg good for weight loss?

It can be a useful part of a weight-loss plan because it provides 8.4 g of protein per 100 kcal, and protein supports fullness. A 50 g portion gives 78 kcal.

How does Boiled Egg affect blood sugar?

Boiled Egg contains only 1.1 g of available carbohydrate per 100 g, so the glycemic index does not apply and its direct effect on blood sugar is minimal. The meal’s effect depends on what you eat with it, such as bread, rice or sweetened sauces.

What is the nutritional value of a typical portion of Boiled Egg?

A typical 50 g portion of Boiled Egg provides about 78 kcal, 6.5 g protein, 0.6 g carbohydrate, 5.5 g fat and 0 g fibre.

📚 Scientific sources: International Tables of Glycemic Index (Atkinson et al., Am J Clin Nutr 2021) • Harvard Health Publishing. Methodology & details →
📚 Insulin index sources: Holt SH et al., Am J Clin Nutr 1997;66(5):1264–76 • Bao J et al., Am J Clin Nutr 2009;90(4):986–92.

Disclaimer: This guidance is for nutritional lifestyle orientation and does not constitute a diagnostic medical device under EU Regulation MDR 2017/745.