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High in protein and iron, classic breakfast
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
180
KCAL / 100G
Carbs
1.2g
· 3%
Protein
14.5g
· 32%
Fat
13.2g
· 65%
Fiber
0g
Vitamins
B12
2.2µg · 92% DV
Biotin
22µg · 73% DV
B2
0.32mg · 25% DV
B5
1.1mg · 22% DV
Minerals
Selenium
22µg · 40% DV
Sodium
650mg · 28% DV
Phosphorus
170mg · 24% DV
Iodine
28µg · 19% 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
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.2g
MONOUNSATURATED
5.5g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 12.3:1
Above the ideal 4:1 (12.3:1).
It can work well for either, depending on the rest of the meal. At breakfast it can be filling, and after training it contributes protein; adding vegetables or a whole-grain side makes it more balanced.
Usually yes, for a short time. Briefly heating the pastrami first releases aroma and lightly crisps it, then the eggs can be added before the meat dries out.
Pastrami is naturally salty, so extra salt is often unnecessary. Serving it with tomato, cucumber, herbs, or plain bread can make the saltiness feel less intense.
It can fit into a varied diet occasionally, but making processed meat a daily habit is not ideal. People watching their sodium intake should be especially mindful of frequency and portion size.
It is best eaten soon after cooking for the best texture and flavor. If you store leftovers in a sealed container in the fridge, reheating may make the eggs firmer or rubbery.
It can be frozen, but the texture usually suffers. Thawed eggs may become watery and the pastrami can turn tougher, so it is generally better made fresh.
Fresh sides such as tomatoes, peppers, arugula, avocado, or yogurt pair well with it. They add contrast, freshness, and variety to a protein-rich dish.
Many people find it lighter because pastrami is thinner and often feels less greasy. The real difference depends on how much meat you use, whether extra oil is added, and how it is cooked.
Often very little oil is needed, and in a nonstick pan you may not need any. Pastrami can release some fat as it heats, so too much added oil can make the dish feel heavy.
Anyone with an egg allergy should avoid it. People who need to limit sodium or are trying to reduce processed meat intake should also be more cautious with how often they eat it.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.