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●Low GI

Madimak with egg Calories

Traditional wild herb dish with egg, good protein and fiber

CALORIES

78kcal

15low

POTASSIUM

310mg

FIBER

2.3g

Madimak with egg Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

4.1g

· 22%

Protein

4.6g

· 24%

Fat

4.6g

· 54%

Fiber

2.3g

Madimak with egg Vitamins & Minerals

Vitamins

Vitamin K

145µg · 121% DV

Vitamin A

185µg · 21% DV

Biotin

6µg · 20% DV

0.16mg · 12% DV

Minerals

Selenium

7.8µg · 14% DV

Phosphorus

88mg · 13% DV

Iron

2mg · 11% DV

Calcium

92mg · 9% DV

Madimak with egg Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

1.5

Low

Accounts for portion size — a more realistic measure than GI alone.

Is Madimak with egg 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 Madimak with egg Contain Allergens?

Contains these allergens:

Gluten free

Dairy free

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Madimak with egg Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Madimak with egg Fat Profile

SATURATED

1.25g

MONOUNSATURATED

1.75g

POLYUNSATURATED

0.78g

⚖️

Omega 6:3 ratio 6.9:1

Above the ideal 4:1 (6.9:1).

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Madimak with egg — Frequently Asked Questions

How many calories are in madimak with egg?

Madimak with egg provides 78 calories per 100 g. A 100 g serving also contains 4.6 g of protein, 4.1 g of carbohydrates, and 4.6 g of fat.

Is madimak with egg low glycemic?

Yes, madimak with egg has a glycemic index of 15. It also provides 2.3 g of fiber per 100 g, but 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.