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High-protein, low-carbohydrate sauté
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
145
KCAL / 100G
Carbs
3.2g
· 9%
Protein
15.2g
· 42%
Fat
8.1g
· 49%
Fiber
0.5g
Vitamins
Biotin
10.2µg · 34% DV
B12
0.78µg · 33% DV
B2
0.32mg · 25% DV
B5
0.72mg · 14% DV
Minerals
Selenium
19µg · 35% DV
Phosphorus
205mg · 29% DV
Iodine
22µg · 15% DV
Calcium
108mg · 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
2.75g
MONOUNSATURATED
3.25g
POLYUNSATURATED
1.18g
Omega 6:3 ratio 13.1:1
Above the ideal 4:1 (13.1:1).
Egg, onion and curd cheese sauté contains 145 calories per 100 g.
A 100 g serving provides 15.2 g of protein. It can be a useful option for increasing protein intake at a meal.
Yes. It has 3.2 g of carbohydrates per 100 g, making it a low-carbohydrate choice.
Yes, it is compatible with a keto diet. Per 100 g, it contains 3.2 g of carbs and 8.1 g of fat.
Its glycemic index is 15. This places it in the low-GI range.
It can fit into a diet when portion size is considered. Each 100 g provides 145 calories, 15.2 g of protein, and 0.5 g of fiber.
Yes, it is suitable for vegetarian diets. Because it contains egg and dairy, it is not suitable for vegan diets.
This dish contains eggs and dairy. People with egg or milk allergies should avoid it.
Yes, it is compatible with a gluten-free diet. No gluten-containing allergen is listed in the provided information.
Yes, it is classified as minimally processed. It is also compatible with omnivore, ketovore, paleo, Mediterranean, and flexitarian eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.