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High-protein, low-carbohydrate meal
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
172
KCAL / 100G
Carbs
1.2g
· 3%
Protein
19.1g
· 45%
Fat
9.8g
· 52%
Fiber
0g
Vitamins
B12
1.65µg · 69% DV
B3
4.6mg · 29% DV
Biotin
8.5µg · 28% DV
B2
0.34mg · 26% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
210mg · 30% DV
Zinc
3mg · 27% DV
Iodine
25µg · 17% 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
— Not 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
3.35g
MONOUNSATURATED
4.15g
POLYUNSATURATED
0.85g
Omega 6:3 ratio 9:1
Above the ideal 4:1 (9:1).
Lean minced meat omelette has 172 calories per 100 g. The total calories will vary with portion size.
It provides 19.1 g of protein per 100 g. That makes it a high-protein option within its serving size.
Yes. It contains just 1.2 g of carbohydrates per 100 g, so it fits low-carb eating patterns well.
Yes, it is listed as compatible with keto. Its 1.2 g carbs per 100 g also supports that fit.
Its glycemic index is 0. This aligns with its very low carbohydrate content.
It may be satisfying because it contains 19.1 g protein per 100 g. It has 0 g fiber, so its satiety profile comes mainly from protein and fat.
It contains 9.8 g of fat per 100 g. This gives it a moderate fat content alongside its protein.
Yes, it is listed as gluten-free compatible. That makes it suitable for gluten-free diets based on the provided data.
The listed allergen is eggs. Anyone with an egg allergy should avoid it.
It is classified as minimally processed. That means it is not listed as an ultra-processed product.
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Nutrition data compiled from USDA FoodData Central and scientific sources.