The most diverse protein source as it can be cooked in numerous distinct ways. Entire eggs can contain substantial ranges of cholesterol so it is advisable to lessen the yolk to egg white ratio to 1:three. So for each three three egg whites use 1 yolk. The egg whites contain low fat and substantial protein. A entire boiled egg includes six.3g of protein, 5.3g of fat and .56g of carbohydrates.