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Source of protein and vitamin A
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
111
KCAL / 100G
Carbs
5.4g
· 19%
Protein
7.8g
· 27%
Fat
6.8g
· 54%
Fiber
1.4g
Vitamins
Vitamin A
235µg · 26% DV
B12
0.55µg · 23% DV
B2
0.24mg · 18% DV
Biotin
5.1µg · 17% DV
Minerals
Selenium
13.8µg · 25% DV
Phosphorus
160mg · 23% DV
Calcium
184mg · 18% DV
Iodine
24µg · 16% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.25g
MONOUNSATURATED
2.1g
POLYUNSATURATED
0.83g
Omega 6:3 ratio 9:1
Above the ideal 4:1 (9:1).
Baked zucchini, carrot, cheese and egg bake provides 111 calories per 100 g. The calories in a serving depend on the amount eaten.
It contains 7.8 g of protein per 100 g. Its protein comes from the egg and cheese ingredients.
Yes, it is compatible with a keto diet. It has 5.4 g of carbohydrates per 100 g and a glycemic index of 20.
It has a low glycemic index of 20. This indicates a lower glycemic impact relative to higher-GI carbohydrate foods.
Yes, it is compatible with a gluten-free diet. Cross-contact can still depend on how and where it is prepared.
Yes, it is suitable for vegetarian diets. Because it contains egg and dairy, it is not suitable for vegan diets.
This dish contains eggs and dairy. It is not suitable for people with egg or dairy allergies.
There are 6.8 g of fat per 100 g. The same amount provides 7.8 g of protein and 5.4 g of carbohydrates.
Yes, it provides 1.4 g of fiber per 100 g. The fiber comes from the vegetable ingredients.
Yes, it is compatible with the Mediterranean diet. It also fits omnivore, flexitarian, and gluten-free eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.