Eggs contain high quality protein that scientists often use as the standard to measure all other proteins against, according to the American Egg Board. The protein found in eggs is second only to a mother's milk when it comes to providing essential nutrients. The way you cook your egg affects its nutritional value. Hard-boiled eggs make a healthy meal or snack because they contain no added fat.
Protein in Eggs
Eggs contain complete protein, which means that the protein consists of all the essential amino acids. The human body requires 20 different amino acids to support biological functions. Because the body can only produce half the required amino acids, you must consume the other 10 amino acids in your diet. Your body easily absorbs, digests and utilizes the protein in eggs because of the near perfect pattern of the amino acid configuration. One large egg contains 6.3 g of protein, which accounts for approximately 12 percent of the daily reference intake for protein.
Protein for Weight Loss
Diet plans often promote the consumption of large amounts of protein while limiting carbohydrate intake to help with weight loss. Since carbohydrates serve as the main source of glucose for energy, limiting carbohydrates makes your body break down and utilize fat for energy while the protein helps build muscle tissue. Eating hard-boiled eggs helps you feel full for a longer period of time, which reduces your urge to snack and helps decrease your daily calorie intake.
Nutrients
One of the dangers of following a high-protein, low-carbohydrate diet is the risk of nutrient deficiencies. Carbohydrates provide essential nutrients, so by limiting your intake, you also limit your nutrients. In addition to protein, eggs contain more than 13 essential nutrients. Eggs serve as a good source of vitamins including choline, folate, vitamin B-6, vitamin B-12, riboflavin, thiamin, vitamin A, vitamin D and vitamin E. Eggs also provide essential minerals including selenium, phosphorus, zinc, calcium, magnesium and potassium.
Low Saturated Fat
Many sources of high protein also contain a significant amount of saturated fat, including red meat and dairy products. Although eggs contain a significant amount of dietary cholesterol, 186 mg per egg, the level of saturated fat remains low. Each large egg contains approximately 4.8 g of total fat. Only 1.6 g of that fat is classified as saturated fat, while 1.8 g is monounsaturated and 1 g is polyunsaturated. Saturated fat contributes to high blood cholesterol levels, which increases your risk for heart disease. Unsaturated fats, however, help reduce blood cholesterol levels. In addition, the yolk of the egg contains all of the saturated fat, most of the total fat and all the cholesterol. Therefore, if you eat only the white portion of the hard-boiled egg you can get much of the protein and some of the nutrients without any fat or cholesterol.
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