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Protein-rich and low in carbohydrates
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
202
KCAL / 100G
Carbs
1.7g
· 3%
Protein
11.8g
· 23%
Fat
16.5g
· 74%
Fiber
0.4g
Vitamins
Biotin
18µg · 60% DV
B12
1.05µg · 44% DV
B2
0.42mg · 32% DV
B5
1.45mg · 29% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
185mg · 26% DV
Iodine
28µg · 19% 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
3.5g
MONOUNSATURATED
9.1g
POLYUNSATURATED
2g
Omega 6:3 ratio 15.9:1
Above the ideal 4:1 (15.9:1).
Chili flake oil omelette contains 202 calories per 100g. The total calories will vary with portion size.
It provides 11.8g of protein per 100g. That makes it a solid protein-containing option.
Yes, it has just 1.7g of carbohydrates per 100g. That fits well with low-carb eating patterns.
Yes, the listed diet compatibility includes keto. It also contains 16.5g fat and 1.7g carbs per 100g.
Its glycemic index is 10. That indicates a very low glycemic impact.
Yes, it is listed as compatible with a gluten-free diet. However, it does contain eggs as an allergen.
It is minimally processed and provides 11.8g protein per 100g. Whether it is a good fit depends on your overall diet goals and portion size.
Yes, it is listed as suitable for vegetarian diets. It is also compatible with omnivore, keto, ketovore, paleo, Mediterranean, flexitarian, and gluten-free patterns.
Its 11.8g protein and 16.5g fat per 100g may help with satiety. It contains 0.4g fiber per 100g.
Yes, it contains eggs. People with egg allergy should avoid it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.