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Source of protein, calcium and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
141
KCAL / 100G
Carbs
3.8g
· 11%
Protein
10.2g
· 28%
Fat
9.7g
· 61%
Fiber
1.7g
Vitamins
B12
0.79µg · 33% DV
B2
0.31mg · 24% DV
Biotin
7.1µg · 24% DV
B5
0.93mg · 19% DV
Minerals
Selenium
20.4µg · 37% DV
Phosphorus
189mg · 27% DV
Calcium
161mg · 16% DV
Iodine
22µg · 15% 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
3.46g
MONOUNSATURATED
3.68g
POLYUNSATURATED
2.08g
Omega 6:3 ratio 1.8:1
Below the ideal 4:1 — a good omega balance.
This omelette provides 141 calories per 100 g. Calories per serving depend on the amount you eat.
It contains 10.2 g of protein per 100 g. This makes it a protein-containing meal option.
Yes, it is compatible with a keto diet. It contains 3.8 g of carbohydrates per 100 g.
Its glycemic index is 18. This is considered a low GI value.
With 3.8 g of carbohydrates per 100 g, it is a low-carbohydrate option. It is also compatible with keto and ketovore diets.
Yes, it provides 1.7 g of fiber per 100 g. Fiber adds to the meal's overall nutritional profile.
It contains 9.7 g of fat per 100 g. Fat accounts for a substantial part of its 141 calories per 100 g.
Yes, it is compatible with a vegetarian diet. It also fits omnivore, Mediterranean, flexitarian, paleo and gluten-free eating patterns.
It contains eggs and dairy. It may not be suitable for people with egg or dairy allergies.
Yes, it is classified as minimally processed. It is not listed as a highly processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.