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Source of protein and B vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
154
KCAL / 100G
Carbs
2.8g
· 7%
Protein
10.7g
· 27%
Fat
11.4g
· 66%
Fiber
0.7g
Vitamins
B12
1.05µg · 44% DV
Biotin
12.5µg · 42% DV
B2
0.38mg · 29% DV
B5
1.35mg · 27% DV
Minerals
Selenium
24.5µg · 45% DV
Phosphorus
172mg · 25% DV
Iodine
25µg · 17% DV
Iron
2mg · 11% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.75g
MONOUNSATURATED
5.15g
POLYUNSATURATED
1.55g
Omega 6:3 ratio 17.3:1
Above the ideal 4:1 (17.3:1).
Mushroom omelet contains 154 calories per 100 g.
Mushroom omelet provides 10.7 g of protein per 100 g. It is a protein-containing option within a meal.
Yes, mushroom omelet is compatible with a keto diet. It contains 2.8 g of carbohydrates and 11.4 g of fat per 100 g.
Yes, mushroom omelet is low in carbohydrates, with 2.8 g per 100 g.
Yes. Mushroom omelet has a glycemic index of 15, which is considered low.
Yes, mushroom omelet is compatible with a gluten-free diet. It is also listed as suitable for keto, paleo, Mediterranean, vegetarian, flexitarian, and omnivore eating patterns.
Yes, mushroom omelet is suitable for vegetarians. It contains eggs, so it is not a vegan food.
Mushroom omelet provides 10.7 g of protein and 11.4 g of fat per 100 g. These nutrients can make it a more satisfying meal option.
Mushroom omelet contains eggs. It is not suitable for people with an egg allergy.
Mushroom omelet is classified as minimally processed. It is not categorized as an ultra-processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.