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Oat-based bread with egg and yogurt, higher in protein than plain bread
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
255
KCAL / 100G
Carbs
31.5g
· 50%
Protein
11.8g
· 19%
Fat
8.9g
· 31%
Fiber
4.6g
Vitamins
Biotin
8µg · 27% DV
B1
0.22mg · 18% DV
B2
0.21mg · 16% DV
B12
0.38µg · 16% DV
Minerals
Manganese
1mg · 43% DV
Selenium
16µg · 29% DV
Phosphorus
205mg · 29% DV
Zinc
2mg · 18% 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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.2g
MONOUNSATURATED
2.8g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 18.1:1
Above the ideal 4:1 (18.1:1).
Oat egg yogurt bread provides 255 calories per 100 g. The same amount contains 11.8 g of protein, 31.5 g of carbohydrates, and 8.9 g of fat.
Oat egg yogurt bread has a glycemic index of 52. It provides 4.6 g of fiber per 100 g and contains gluten, egg, and dairy allergens.
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Nutrition data compiled from USDA FoodData Central and scientific sources.