Hard boiled eggs are easy to make. You just place the eggs in saucepan and cover with water. Bring the water to a boil, over high heat, and then remove the pan from the burner. Let the eggs sit in the water for about 15 minutes, for large eggs, and then drain. Serve warm, or cool completely and refrigerate. Hard boiled eggs can be eaten by themselves, on salad or with just about any meal.
Nutritional values are based on one large, hard boiled egg.
Basic Nutrition
One large hard boiled egg contains 78 calories, 5.3 g total fat, 212 mg cholesterol and 6.3 g of protein. Based on a 2,000 calorie-a-day diet, these measurements represent 8 percent of the recommended daily value, or DV, for fats, 71 percent DV for cholesterol and 13 percent DV for protein.
Fats
The total fat content is 5.3 g, which represents 8 percent of the recommended daily value. One serving provides 1.6 g of saturated fat. It also contains 2 g of healthy monounsaturated fats, and the remaining fat consists of polyunsaturated fats. You'll also gain heart-healthy fatty acids---39 mg of omega-3 and 594 mg of omega-6.
Calories
Of the total 78 calories in one large hard boiled egg, fat accounts for 47.9 calories. Protein equals 27.4 calories, and the remaining calories come from carbohydrates.
Vitamins
Eggs are a good source of riboflavin, with 0.3 mg, or 15 percent of DV. One large hard boiled egg also contains 0.6 mcg of vitamin B12, which represents 9 percent of DV; 0.7 mg of pantothenic acid, or 7 percent of DV; and 293 IU of vitamin A, or 6 percent of DV. Other vitamins found in hard boiled eggs include vitamin E, thiamin and vitamin B6.
Minerals
One large hard boiled egg is a rich source of selenium, with 22 mcg, or 22 percent of DV. It also contains 86 mg of phosphorus, or 9 percent of DV; and 0.5 mg of zinc, or 4 percent of DV. Other minerals include calcium, iron, magnesium, potassium and manganese.
Sodium and Cholesterol
One large hard boiled egg contains only 62 mg of sodium, which is 3 percent of the daily recommended value. Cholesterol is high in one egg, with 212 mg, or 71 percent of DV.
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