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Menemen (1 egg, 2.5 tablespoons menemen sauce) Calories
Protein and lycopene source, low carb, traditional Turkish breakfast
CALORIES
GI
POTASSIUM
FIBER
Menemen (1 egg, 2.5 tablespoons menemen sauce) Nutrition Facts
Selected: 100 g
92
KCAL / 100G
Carbs
4.3g
· 19%
Protein
6.1g
· 27%
Fat
5.5g
· 54%
Fiber
1.1g
Menemen (1 egg, 2.5 tablespoons menemen sauce) Vitamins & Minerals
Vitamins
Biotin
9µg · 30% DV
B12
0.6µg · 25% DV
B2
0.19mg · 15% DV
B5
0.7mg · 14% DV
Minerals
Selenium
11µg · 20% DV
Phosphorus
98mg · 14% DV
Zinc
1mg · 9% DV
Iodine
14µg · 9% DV
Menemen (1 egg, 2.5 tablespoons menemen sauce) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Menemen (1 egg, 2.5 tablespoons menemen sauce) 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 Menemen (1 egg, 2.5 tablespoons menemen sauce) Contain Allergens?
Contains these allergens:
Which Diets Is Menemen (1 egg, 2.5 tablespoons menemen sauce) Good For?
Vegan
— Not suitable
Vegetarian
— Not 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
Menemen (1 egg, 2.5 tablespoons menemen sauce) Fat Profile
SATURATED
1.6g
MONOUNSATURATED
2.2g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 7.5:1
Above the ideal 4:1 (7.5:1).
Foods Similar to Menemen (1 egg, 2.5 tablespoons menemen sauce)
Menemen (1 egg, 2.5 tablespoons menemen sauce) — Frequently Asked Questions
How many calories are in menemen?
Menemen contains 92 calories per 100 g. A 100 g serving provides 6.1 g of protein, 4.3 g of carbohydrates, and 5.5 g of fat.
Is menemen low glycemic?
Menemen has a glycemic index of 35, which is considered low. 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.