The Egg

Nutrition

Egg, whole, cooked, hard-boiled
Nutritional value per 100 g (3.5 oz)

Carbohydrates 1.12 g
Sugars 1.12 g
Dietary fiber 0.0 g
Fat 10.61 g
Protein 12.58 g
Thiamin (Vit. B1) 0.66 mg 51%
Riboflavin (Vit. B2) 0.513 mg 34%
Niacin (Vit. B3) 0.064 mg 0%
Pantothenic acid (B5) 1.398 mg 28%
Vitamin B6 0.121 mg 9%
Folate (Vit. B9) 44 µg 11%
Vitamin C 0.0 g 0%
Calcium 50 mg 5%
Iron 1.19 mg 10%
Magnesium 10 mg 3%
Phosphorus 172 mg 25%
Potassium 126 mg 3%
Zinc 1.05 mg 11%

Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

Brown vs. White

Though many people have developed a preference, the color difference is purely due to the specific breed of hen, according to the Egg Nutrition Center. Hens with white feathers and white earlobes will lay white eggs, whereas hens with red feathers and matching-colored earlobes will lay brown eggs. There is no difference between the eggs aside from cosmetic appearance.