🥞
Rich in protein and omega-3
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
195
KCAL / 100G
Carbs
4.2g
· 9%
Protein
12.5g
· 25%
Fat
14.5g
· 66%
Fiber
3.2g
Vitamins
B12
1.1µg · 46% DV
Biotin
13µg · 43% DV
B2
0.38mg · 29% DV
B5
0.9mg · 18% DV
Minerals
Selenium
30µg · 55% DV
Manganese
1mg · 43% DV
Phosphorus
220mg · 31% DV
Magnesium
85mg · 20% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.2g
MONOUNSATURATED
5.2g
POLYUNSATURATED
4.3g
Omega 6:3 ratio 1.4:1
Below the ideal 4:1 — a good omega balance.
A flaxseed egg crepe provides 195 calories per 100 g.
It contains 12.5 g of protein per 100 g. This makes it a protein-containing option for meals.
Yes. It has 4.2 g of carbohydrates per 100 g, making it suitable for lower-carbohydrate eating patterns.
Yes, it is compatible with a keto diet. Per 100 g, it contains 4.2 g of carbs and 14.5 g of fat.
Its glycemic index is 5. This is considered a very low GI value.
Yes. A 100 g serving contains 3.2 g of fiber, which contributes to its overall nutritional profile.
Yes, it is listed as compatible with a gluten-free diet.
Yes, this food is compatible with a vegetarian diet. Because it contains eggs, it is not suitable for a vegan diet.
This crepe contains eggs. People with an egg allergy should avoid it.
It is classified as minimally processed. It is also compatible with omnivore, paleo, Mediterranean, and flexitarian diets.
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.