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Vegetable breakfast spread with fiber and healthy fats
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
85
KCAL / 100G
Carbs
7.8g
· 35%
Protein
1.8g
· 8%
Fat
5.6g
· 57%
Fiber
3.2g
Vitamins
Vitamin C
9.5mg · 11% DV
B6
0.13mg · 8% DV
Vitamin E
1.15mg · 8% DV
Vitamin K
8.5µg · 7% DV
Minerals
Sodium
280mg · 12% DV
Potassium ⭐
245mg · 7% DV
Phosphorus
38mg · 5% DV
Magnesium
15mg · 4% 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
0.8g
MONOUNSATURATED
3.85g
POLYUNSATURATED
0.55g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
Eggplant breakfast spread contains 85 calories per 100 grams. It is a relatively light option depending on portion size.
There are 1.8 grams of protein per 100 grams. Its protein content is modest.
It provides 7.8 grams of carbohydrates per 100 grams. With a glycemic index of 25, it is considered low GI.
Eggplant breakfast spread contains 5.6 grams of fat per 100 grams. Fat is one of its more prominent macronutrients.
Yes, it has 3.2 grams of fiber per 100 grams. Fiber may help support fullness.
At 85 calories per 100 grams and with 3.2 grams of fiber, it can fit into calorie-conscious meal plans. Its low glycemic index may also suit some eating patterns.
Yes, it is suitable for vegan and vegetarian diets. It also fits Mediterranean, flexitarian, gluten-free, and paleo eating patterns.
Its glycemic index is 25, which is considered low. That suggests a gentler glycemic impact compared with high-GI foods.
It is classified as minimally processed. This indicates a simpler processing level than highly processed spreads.
Yes, it is compatible with a gluten-free diet. It can be a suitable choice for people avoiding gluten.
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Nutrition data compiled from USDA FoodData Central and scientific sources.