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Low-carbohydrate herb dish with protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
118
KCAL / 100G
Carbs
4.1g
· 14%
Protein
10.2g
· 34%
Fat
7.1g
· 52%
Fiber
2.1g
Vitamins
Vitamin K
235µg · 196% DV
Vitamin A
210µg · 23% DV
Vitamin C
19mg · 21% DV
B2
0.25mg · 19% DV
Minerals
Phosphorus
174mg · 25% DV
Calcium
225mg · 23% DV
Selenium
8.2µg · 15% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.55g
MONOUNSATURATED
2.85g
POLYUNSATURATED
0.94g
Omega 6:3 ratio 6.5:1
Above the ideal 4:1 (6.5:1).
Herb sauté with curd cheese contains 118 calories per 100 g.
A 100 g serving provides 10.2 g of protein. This adds protein to a vegetable-based meal.
Yes, it is compatible with a keto diet. It has 4.1 g of carbohydrates per 100 g and a glycemic index of 15.
It has a low glycemic index of 15. It also contains 4.1 g of carbohydrates per 100 g.
Yes, it is suitable for vegetarian diets. Because it contains dairy, it is not suitable for vegan diets.
It is listed as compatible with a gluten-free diet. The listed allergen is dairy.
No. It contains curd cheese and the listed allergen is dairy.
It contains 7.1 g of fat per 100 g. The same amount provides 10.2 g of protein and 4.1 g of carbohydrates.
Yes, it provides 2.1 g of fiber per 100 g. It also contains 118 calories and 10.2 g of protein per 100 g.
No, it is classified as minimally processed. It is compatible with omnivore, Mediterranean, flexitarian, vegetarian, keto, and gluten-free eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.