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Hard-boiled eggs are a good source of high-quality protein, vitamins, minerals, and amino acids, but they are also high in cholesterol and fat. The yolk contains most of the nutrients, while the white is virtually fat-free. To avoid overcooking, they should be boiled just below boiling point.
The nutritional value of a hard-boiled egg makes it one of the almost perfect types of food. It is an important source of high-quality protein and contains a large amount of vitamins, minerals and amino acids, as well as carbohydrates and fats. Eggs have their drawbacks, but they can be an important part of a healthy diet when eaten in moderate amounts.
There are several vitamins in hard-boiled eggs that are vital for good health. They are a good source of vitamins A, B2, B5 and B12. Eggs are also one of the few foods in which vitamin D occurs naturally. The minerals in hard-boiled eggs include phosphorus, calcium, iron, copper, iodine, and selenium.
One of the most important nutrients in hard-boiled eggs is the protein it contains. Near-perfect egg protein is the standard against which all others are measured. It is also very rich in amino acids and the omega-3 fatty acid.
Most of the nutritional value of a hard-boiled egg exists in the yolk. However, almost all of the protein comes from the egg white. White also contains some niacin and riboflavin.
Although the nutritional benefits of eggs are many, they have one major shortcoming: extremely high cholesterol. In fact, just one hard-boiled egg contains about two-thirds of the recommended daily intake. All the cholesterol is in the egg yolk, so those who have elevated cholesterol levels should limit their consumption of this part of the egg.
Another downside is that eggs are high in fat. More than 60% of the calories in eggs come from fat, and a third of those are from saturated fat. Again, the yolk is the culprit, as it contains most or all of the fat. Whites are virtually fat-free, though they are also low in flavor.
There aren’t many calories in hard-boiled eggs: A large egg contains about 76 calories, most of them in the yolk. The low calorie content and high nutritional value make eggs a good addition to a healthy low-calorie diet, although most people should limit their consumption to a few per week.
To get the full nutritional benefit of hard-boiled eggs, care must be taken to avoid overcooking them. When boiled for too long, the proteins coagulate and too much hydrogen sulfide is generated. They actually need to be cooked to just below boiling point to avoid a rubbery consistency.
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