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Vegetable oat flatbread with fiber and protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
133
KCAL / 100G
Carbs
16.2g
· 47%
Protein
7.4g
· 22%
Fat
4.7g
· 31%
Fiber
3.5g
Vitamins
B12
0.48µg · 20% DV
Biotin
5.1µg · 17% DV
B2
0.19mg · 15% DV
B1
0.16mg · 13% DV
Minerals
Manganese
1mg · 43% DV
Selenium
15.2µg · 28% DV
Phosphorus
150mg · 21% DV
Iodine
18µg · 12% 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
— 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
1.13g
MONOUNSATURATED
1.62g
POLYUNSATURATED
0.89g
Omega 6:3 ratio 20.3:1
Above the ideal 4:1 (20.3:1).
Eggplant oat egg flatbread contains 133 calories per 100 g. The calories in a serving depend on the amount you eat.
It provides 7.4 g of protein per 100 g. This can help contribute protein to a meal.
Eggplant oat egg flatbread has 16.2 g of carbohydrates per 100 g. Consider this amount within your overall daily carbohydrate target.
This flatbread contains 4.7 g of fat per 100 g. Fat is part of its overall macronutrient profile.
It contains 3.5 g of fiber per 100 g. Its fiber content may help make a meal more filling.
Its glycemic index is 50. Glycemic index is one way to assess a food's potential effect on blood glucose.
At 133 calories per 100 g, it can fit into a diet when the portion matches your calorie and macronutrient goals. Individual needs vary.
It is compatible with omnivore, vegetarian, Mediterranean, and flexitarian diets. Because it contains egg, it is not suitable for vegan diets.
Yes. It contains eggs and gluten, so people with egg or gluten allergies or sensitivities should take care.
It is classified as minimally processed. This may suit people who prioritize less processed foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.