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Ivy herb sautéed with egg
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
95
KCAL / 100G
Carbs
4.1g
· 17%
Protein
5.7g
· 24%
Fat
6.1g
· 59%
Fiber
2.2g
Vitamins
Vitamin K
78µg · 65% DV
Vitamin A
220µg · 24% DV
Biotin
7µg · 23% DV
B12
0.5µg · 21% DV
Minerals
Phosphorus
97mg · 14% DV
Selenium
7µg · 13% DV
Iron
2mg · 11% DV
Calcium
85mg · 9% 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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.7g
MONOUNSATURATED
2.2g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 4.2:1
Above the ideal 4:1 (4.2:1).
Sautéed ivy herb with egg contains 95 calories per 100 g. It provides 5.7 g of protein, 4.1 g of carbohydrates, and 6.1 g of fat per 100 g.
With a glycemic index of 25, sautéed ivy herb with egg is considered a low-GI dish. It contains eggs and is not suitable for people with an egg allergy.
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Nutrition data compiled from USDA FoodData Central and scientific sources.