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Plant protein, fiber, and omega-3 source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
154
KCAL / 100G
Carbs
17.3g
· 44%
Protein
7.1g
· 18%
Fat
6.8g
· 38%
Fiber
5.1g
Vitamins
Folate
88µg · 22% DV
B1
0.16mg · 13% DV
B6
0.19mg · 11% DV
B2
0.05mg · 4% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
149mg · 21% DV
Magnesium
66mg · 16% 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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.75g
MONOUNSATURATED
1.35g
POLYUNSATURATED
2.9g
Omega 6:3 ratio 1.1:1
Below the ideal 4:1 — a good omega balance.
Chickpea flour flaxseed omelet contains 154 calories per 100 g.
A 100 g serving provides 7.1 g of protein. It is a plant-based omelet alternative with protein.
It contains 17.3 g of carbohydrates per 100 g. Its glycemic index is 35, which is considered low.
Per 100 g, it provides 154 calories, 7.1 g of protein, and 5.1 g of fiber. It can fit into different eating plans when portion size is considered.
Yes, chickpea flour flaxseed omelet is suitable for vegan diets. It is also compatible with vegetarian, flexitarian, Mediterranean, paleo, and gluten-free diets.
Yes, this omelet is compatible with a gluten-free diet.
Its glycemic index is 35. This places it in the low-glycemic-index range.
It provides 5.1 g of fiber per 100 g. Its fiber and protein content contribute to its nutritional profile.
Chickpea flour flaxseed omelet contains 6.8 g of fat per 100 g.
It is classified as minimally processed. This means it has a lower level of processing than highly processed foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.