| 164.00 kcal | 0.20g | 11.70g | 12.30g |
| Calories | Carbohydrates | Fat | Protein |
Detailed introduction:
Poached eggs (boiled) are made by knocking eggs into boiling water and cooking them without breaking them. In this way, the egg yolk is not broken and the shape of the egg is like a poached egg, hence the name. This method is usually used in cooking noodles, instant noodles and other foods.Food review:
Boiled poached eggs can well retain the nutritional value of eggs. At the same time, no oil is used, and the calories will not be increased. Compared with fried poached eggs, boiled poached eggs are more suitable for consumption during weight loss, but not too much.
Nutritional value:
Poached eggs (boiled) are rich in various nutrients and can supplement the nutrients needed by the human body.
Nutrition Encyclopedia:| Nutrition | Content (per 100g) | Nutrition | Content (per 100g) |
| Calories (kcal) | 164.00 | Carbohydrates (grams) | 0.20 |
| Fat (grams) | 11.70 | Protein (grams) | 12.30 |
| Cellulose (grams) | 一 | Vitamin A (micrograms) | 一 |
| Vitamin C (mg) | 一 | Vitamin E (mg) | 一 |
| Carotene (microgram) | 一 | Thiamine (mg) | 一 |
| Riboflavin (mg) | 一 | Niacin (mg) | 一 |
| Cholesterol (mg) | 一 | Magnesium (mg) | 一 |
| Calcium (mg) | 一 | Iron (mg) | 一 |
| Zinc (mg) | 一 | Copper (mg) | 一 |
| Manganese (mg) | 一 | Potassium (mg) | 一 |
| Phosphorus (mg) | 一 | Sodium (mg) | 一 |
| Selenium (micrograms) | 一 |