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Traditional warm dish with egg and yufka
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
264
KCAL / 100G
Carbs
27.4g
· 42%
Protein
10.2g
· 16%
Fat
12.5g
· 42%
Fiber
1.5g
Vitamins
Biotin
8.1µg · 27% DV
B12
0.48µg · 20% DV
B2
0.24mg · 18% DV
B1
0.19mg · 16% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
156mg · 22% DV
Iodine
21µg · 14% DV
Sodium
278mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.25g
MONOUNSATURATED
5.18g
POLYUNSATURATED
1.84g
Omega 6:3 ratio 21.5:1
Above the ideal 4:1 (21.5:1).
Egg yufka ovmaç contains 264 calories per 100 g.
Egg yufka ovmaç provides 10.2 g of protein per 100 g.
Egg yufka ovmaç contains 27.4 g of carbohydrates per 100 g. People tracking carbohydrate intake can factor this into their portion size.
There are 12.5 g of fat in 100 g of egg yufka ovmaç.
Egg yufka ovmaç contains 1.5 g of fiber per 100 g. Its fiber content is lower than its carbohydrate and protein content.
Egg yufka ovmaç has a glycemic index of 54. This can be useful information for people considering its glycemic impact.
Per 100 g, it provides 264 calories, 27.4 g of carbs, and 12.5 g of fat. Whether it fits a diet depends on your overall calorie and macronutrient targets as well as portion size.
Yes, egg yufka ovmaç is compatible with vegetarian diets. It also fits omnivore, Mediterranean, and flexitarian eating patterns.
Yes, egg yufka ovmaç contains gluten and eggs. It is not suitable for people with gluten or egg allergies.
Yes, egg yufka ovmaç is classified as a processed food. Its processing level may be relevant when planning an overall eating pattern.
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Nutrition data compiled from USDA FoodData Central and scientific sources.