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Kidney sauté with onion and tomato Calories
High in protein, vitamin B12, iron, and selenium
CALORIES
GI
POTASSIUM
FIBER
Kidney sauté with onion and tomato Nutrition Facts
Selected: 100 g
154
KCAL / 100G
Carbs
3.9g
· 10%
Protein
18.6g
· 48%
Fat
7.1g
· 42%
Fiber
0.8g
Kidney sauté with onion and tomato Vitamins & Minerals
Vitamins
B12
18µg · 750% DV
B2
2.1mg · 162% DV
B3
6.8mg · 43% DV
B5
1.4mg · 28% DV
Minerals
Selenium
34µg · 62% DV
Phosphorus
235mg · 34% DV
Iron
5mg · 28% DV
Zinc
2mg · 18% DV
Kidney sauté with onion and tomato Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Kidney sauté with onion and tomato Processed?
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.
Does Kidney sauté with onion and tomato Contain Allergens?
No known major allergens
Which Diets Is Kidney sauté with onion and tomato Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Kidney sauté with onion and tomato Fat Profile
SATURATED
2.1g
MONOUNSATURATED
2.7g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 7.8:1
Above the ideal 4:1 (7.8:1).
Foods Similar to Kidney sauté with onion and tomato
Kidney sauté with onion and tomato — Frequently Asked Questions
How many calories are in kidney sauté with onion and tomato?
Kidney sauté with onion and tomato provides 154 calories per 100 g. A 100 g serving contains 18.6 g of protein, 7.1 g of fat, and 3.9 g of carbohydrates.
Is kidney sauté with onion and tomato suitable for a keto diet?
Yes, it is compatible with a ketovore diet and contains 3.9 g of carbohydrates per 100 g. Its glycemic index is 12, and it is also compatible with Paleo, Mediterranean, gluten-free, omnivore, and carnivore diets.
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Nutrition data compiled from USDA FoodData Central and scientific sources.