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High-protein eggs cooked in butter
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
196
KCAL / 100G
Carbs
1.3g
· 3%
Protein
12.1g
· 25%
Fat
15.6g
· 72%
Fiber
0g
Vitamins
Biotin
15µg · 50% DV
B12
1.15µg · 48% DV
B2
0.43mg · 33% DV
B5
1.5mg · 30% DV
Minerals
Selenium
31µg · 56% DV
Phosphorus
190mg · 27% DV
Iodine
35µg · 23% 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
6.4g
MONOUNSATURATED
6.1g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 14.5:1
Above the ideal 4:1 (14.5:1).
A butter omelet contains 196 calories per 100 g. The calorie total for a serving depends on the amount eaten.
A butter omelet provides 12.1 g of protein per 100 g. It is categorized as a protein food.
Yes. A butter omelet has 1.3 g of carbohydrates per 100 g, making it a low-carbohydrate option.
Yes, a butter omelet is compatible with a keto diet. It is low in carbohydrates and contains 15.6 g of fat per 100 g.
A butter omelet has a glycemic index of 0. It also contains just 1.3 g of carbohydrates per 100 g.
No. A butter omelet contains 0 g of fiber per 100 g.
A butter omelet contains 15.6 g of fat per 100 g. Its total energy value is 196 calories per 100 g.
Yes, a butter omelet is compatible with vegetarian eating. It also fits omnivore, ketovore, paleo, Mediterranean, flexitarian, and gluten-free diets.
A butter omelet contains eggs and dairy. It is not suitable for people with egg or dairy allergies.
Yes. A butter omelet is classified as minimally processed, indicating a low level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.