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Low-carbohydrate egg dish with protein, fiber, and healthy fats
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
137
KCAL / 100G
Carbs
4.1g
· 12%
Protein
10.7g
· 31%
Fat
8.8g
· 57%
Fiber
2.1g
Vitamins
B12
0.96µg · 40% DV
Biotin
11.5µg · 38% DV
B5
1.32mg · 26% DV
B2
0.32mg · 25% DV
Minerals
Selenium
22.5µg · 41% DV
Phosphorus
178mg · 25% DV
Iodine
28µg · 19% DV
Iron
2mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.45g
MONOUNSATURATED
3.35g
POLYUNSATURATED
1.75g
Omega 6:3 ratio 3.6:1
Below the ideal 4:1 — a good omega balance.
It contains 137 calories per 100 g. Calories per serving depend on the amount you eat.
It provides 10.7 g of protein per 100 g. This makes it a protein-rich option for a meal or snack.
Yes, it is compatible with a keto diet. It contains 4.1 g of carbohydrates per 100 g.
It has 4.1 g of carbohydrates per 100 g. It can fit diets that limit carbohydrate intake.
Its glycemic index is 5. This is considered a very low glycemic index value.
It contains 10.7 g of protein and 2.1 g of fiber per 100 g. Protein and fiber can help make a meal more satisfying.
It contains 8.8 g of fat per 100 g. Consider this amount alongside the rest of your daily food intake.
Yes, it is listed as compatible with a gluten-free diet. If you have celiac disease or high sensitivity, also check ingredients and preparation for cross-contact.
Yes, it is compatible with a vegetarian diet. It is also listed as suitable for omnivore, paleo, Mediterranean, and flexitarian eating patterns.
Yes. It contains eggs, so it is not suitable for people with an egg allergy. It is classified as minimally processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.