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High-protein source of vitamin B12 and selenium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
181
KCAL / 100G
Carbs
2.1g
· 5%
Protein
12.6g
· 28%
Fat
13.6g
· 67%
Fiber
0g
Vitamins
B12
1.35µg · 56% DV
Biotin
14µg · 47% DV
B2
0.35mg · 27% DV
B5
1.35mg · 27% DV
Minerals
Selenium
29µg · 53% DV
Phosphorus
230mg · 33% DV
Iodine
32µg · 21% DV
Calcium
142mg · 14% 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
6.15g
MONOUNSATURATED
5.05g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 10.4:1
Above the ideal 4:1 (10.4:1).
Buttered scrambled eggs with milk and cheese provide 181 calories per 100 g.
This dish contains 12.6 g of protein per 100 g. It can be a protein-focused meal or snack option.
Yes. They are listed as compatible with a keto diet and contain 2.1 g of carbohydrates per 100 g.
Yes, but the amount is low. A 100 g serving contains 2.1 g of carbohydrates.
The glycemic index of buttered scrambled eggs with milk and cheese is 0.
No. This dish provides 0 g of fiber per 100 g, so other fiber-containing foods may be needed in the meal.
Yes, they are compatible with a vegetarian diet. They are also listed as suitable for omnivore, ketovore, paleo, Mediterranean, flexitarian, and gluten-free eating patterns.
Buttered scrambled eggs with milk and cheese contain 13.6 g of fat per 100 g. They are not a low-fat option.
This dish contains eggs and dairy. It is not suitable for people with egg or dairy allergies.
This food is classified as minimally processed. It is made with eggs, milk, cheese, and butter.
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Nutrition data compiled from USDA FoodData Central and scientific sources.