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High-protein, low-carbohydrate fritter
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
126
KCAL / 100G
Carbs
3.1g
· 10%
Protein
10.2g
· 32%
Fat
8.1g
· 58%
Fiber
0.8g
Vitamins
Biotin
8µg · 27% DV
B12
0.65µg · 27% DV
B2
0.28mg · 22% DV
B5
0.62mg · 12% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
160mg · 23% DV
Iodine
18µg · 12% DV
Calcium
105mg · 11% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.15g
MONOUNSATURATED
3.35g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 13.9:1
Above the ideal 4:1 (13.9:1).
Flourless egg, cottage cheese and zucchini fritter provides 126 calories per 100 g.
This fritter contains 10.2 g of protein per 100 g. Its protein content can help make a vegetable-based meal more balanced.
Yes, it is compatible with a keto diet. It contains 3.1 g of carbohydrates per 100 g.
It has a glycemic index of 15, which is considered low. It also contains 3.1 g of carbohydrates per 100 g.
Yes, this flourless fritter is compatible with a gluten-free diet. However, it contains egg and dairy allergens.
There are 8.1 g of fat per 100 g. The same amount provides 10.2 g of protein and 3.1 g of carbohydrates.
Yes, it is suitable for vegetarian eating patterns. It is also compatible with omnivore, flexitarian, Mediterranean, keto, and gluten-free diets.
With 10.2 g of protein per 100 g, it may support fullness as part of a meal. It provides 0.8 g of fiber per 100 g.
Yes, it contains 0.8 g of fiber per 100 g. Its main macronutrients are protein and fat.
This fritter contains eggs and dairy. It is not suitable for people with egg or dairy allergies.
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Nutrition data compiled from USDA FoodData Central and scientific sources.