Comparison focus · Protein

Raw egg vs boiled egg — Per 100 g edible portion

Check both food states and amounts first. Differences per 100 g reflect water, ingredients, cuts and processing.

How calculations and comparisons work

Raw 100 g and cooked 100 g are separate reference records, not a before-and-after experiment on the same sample. Water and edible weight change. Do not derive nutrient retention percentages from this comparison.

Per 100 g edible portion
Nutrient	eggs (raw)	eggs (boiled)
Energy	140 kcal	145 kcal
Water	76.7 g	75.6 g
Protein	12.86 g	13.49 g
Fat	8.51 g	8.69 g
Carbohydrate	1.07 g	1.37 g
Sugars	0.22 g	0.13 g
Dietary fiber	0 g	0 g
Calcium	46 mg	52 mg
Iron	1.9 mg	2.01 mg
Potassium	125 mg	115 mg
Sodium	137 mg	128 mg
Vitamin A	119 μg RAE	67 μg RAE
Vitamin C	0 mg	0 mg
Vitamin D	1.04 μg	1.07 μg
Folate	45 μg DFE	67 μg DFE
Vitamin K	11.29 μg	10.39 μg

Calculate a weighed amount

eggs (raw)

Calculate a weighed amount

Enter the edible weight in the selected food state. Formula: value per 100 g × grams ÷ 100. Distinguish peel, bones and raw versus cooked weights.

Edible weight (g)

Scaled values · 100 g

Energy140 kcal

Water76.7 g

Protein12.86 g

Fat8.51 g

Carbohydrate1.07 g

Sugars0.22 g

Dietary fiber0 g

Calcium46 mg

Iron1.9 mg

Potassium125 mg

Sodium137 mg

Vitamin A119 μg RAE

Vitamin C0 mg

Vitamin D1.04 μg

Folate45 μg DFE

Vitamin K11.29 μg

Public reference values are scaled by weight. Missing values are not zero. These may differ from your actual food or the prepared nutrition of a linked recipe.

eggs (boiled)

Calculate a weighed amount

Enter the edible weight in the selected food state. Formula: value per 100 g × grams ÷ 100. Distinguish peel, bones and raw versus cooked weights.

Edible weight (g)

Scaled values · 100 g

Energy145 kcal

Water75.6 g

Protein13.49 g

Fat8.69 g

Carbohydrate1.37 g

Sugars0.13 g

Dietary fiber0 g

Calcium52 mg

Iron2.01 mg

Potassium115 mg

Sodium128 mg

Vitamin A67 μg RAE

Vitamin C0 mg

Vitamin D1.07 μg

Folate67 μg DFE

Vitamin K10.39 μg

Public reference values are scaled by weight. Missing values are not zero. These may differ from your actual food or the prepared nutrition of a linked recipe.

More comparisons

Tofu vs boiled chicken breast — Per 100 g edible portion →

White rice vs brown rice: uncooked — Per 100 g edible portion →

Potato vs sweet potato: raw — Per 100 g edible portion →

Source and data basis

RDA Korean National Standard Food Composition DB 10.4 ↗

Data version: 10.4 · Source retrieved: 2026-10-19

KOGL Type 1 · attribution

Source food record

달걀, 생것 · 농진청('20) · DB 10.4

달걀, 삶은것 · 농진청('18) · DB 10.4

The record includes its variety, cut or processing state. It does not describe every food or retail product with that common name.