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Source of protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
135
KCAL / 100G
Carbs
21.8g
· 62%
Protein
10.2g
· 29%
Fat
1.4g
· 9%
Fiber
3.1g
Vitamins
B2
0.19mg · 15% DV
B1
0.13mg · 11% DV
B5
0.55mg · 11% DV
B3
1.35mg · 8% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
142mg · 20% DV
Selenium
10.4µg · 19% DV
Magnesium
68mg · 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.28g
MONOUNSATURATED
0.38g
POLYUNSATURATED
0.39g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
Buckwheat egg white crepe provides 135 calories per 100 g.
It contains 10.2 g of protein per 100 g. The egg whites contribute to its protein content.
Per 100 g, it has 135 calories, 10.2 g of protein, and 3.1 g of fiber. It can fit into a diet when the portion is matched to individual daily goals.
Buckwheat egg white crepe has a glycemic index of 49. It contains 21.8 g of carbohydrates per 100 g.
Based on its listed diet compatibility, it is suitable for a gluten-free diet. It does contain egg.
Buckwheat egg white crepe contains 21.8 g of carbohydrates per 100 g.
Yes, it provides 3.1 g of fiber per 100 g. Its fiber and protein content contribute to the meal's nutritional profile.
Yes, it is low in fat, with 1.4 g of fat per 100 g.
It is compatible with omnivore, vegetarian, Mediterranean, flexitarian, and gluten-free diets. It is not suitable for people with an egg allergy.
No, it is classified as minimally processed. Per 100 g, it provides 135 calories, 10.2 g of protein, and 3.1 g of fiber.
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Nutrition data compiled from USDA FoodData Central and scientific sources.