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Fat-free omelet with quark protein cheese Calories
High-protein, fat-free cooked, low-carb
CALORIES
GI
POTASSIUM
FIBER
Fat-free omelet with quark protein cheese Nutrition Facts
Selected: 100 g
108
KCAL / 100G
Carbs
2.3g
· 9%
Protein
15.2g
· 57%
Fat
4.1g
· 34%
Fiber
0g
Fat-free omelet with quark protein cheese Vitamins & Minerals
Vitamins
Biotin
11µg · 37% DV
B12
0.82µg · 34% DV
B2
0.34mg · 26% DV
B5
0.78mg · 16% DV
Minerals
Selenium
17µg · 31% DV
Phosphorus
205mg · 29% DV
Calcium
148mg · 15% DV
Iodine
19µg · 13% DV
Fat-free omelet with quark protein cheese Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Fat-free omelet with quark protein cheese Processed?
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.
Does Fat-free omelet with quark protein cheese Contain Allergens?
Contains these allergens:
Which Diets Is Fat-free omelet with quark protein cheese Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Fat-free omelet with quark protein cheese Fat Profile
SATURATED
1.55g
MONOUNSATURATED
1.35g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 8.4:1
Above the ideal 4:1 (8.4:1).
Foods Similar to Fat-free omelet with quark protein cheese
Fat-free omelet with quark protein cheese — Frequently Asked Questions
How many calories and how much protein are in fat-free omelet with quark protein cheese?
Per 100 g, it provides 108 calories and 15.2 g of protein. That makes it a high-protein option within a relatively low calorie range.
Is fat-free omelet with quark protein cheese keto-friendly?
Yes, it is compatible with keto. Per 100 g, it has 2.3 g carbs and a glycemic index of 2.
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Nutrition data compiled from USDA FoodData Central and scientific sources.