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Source of protein and vitamin B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
143
KCAL / 100G
Carbs
2g
· 6%
Protein
11.8g
· 33%
Fat
9.8g
· 61%
Fiber
0.8g
Vitamins
Biotin
16µg · 53% DV
B12
1.05µg · 44% DV
B2
0.42mg · 32% DV
B5
1.45mg · 29% DV
Minerals
Selenium
25µg · 45% DV
Phosphorus
185mg · 26% DV
Iodine
25µg · 17% DV
Iron
2mg · 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.05g
MONOUNSATURATED
3.75g
POLYUNSATURATED
1.45g
Omega 6:3 ratio 10.4:1
Above the ideal 4:1 (10.4:1).
Green onion and nigella omelet provides 143 calories per 100 g. Total calories per serving depend on the amount eaten.
It contains 11.8 g of protein per 100 g. This makes it a useful option for a protein-focused meal.
Yes, it is compatible with a keto diet. It has 2 g of carbohydrates and 9.8 g of fat per 100 g.
Its glycemic index is 5. This is considered a very low GI value.
With a glycemic index of 5 and 2 g of carbohydrates per 100 g, its carbohydrate-related glycemic impact is low. Individual responses can still vary.
Yes, it provides 0.8 g of fiber per 100 g. It is not a high-fiber food.
Yes, it is suitable for a gluten-free diet according to the provided dietary compatibility information.
Yes, it is suitable for vegetarians. Because it contains eggs, it is not suitable for a vegan diet.
This omelet 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 eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.