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Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
190
KCAL / 100G
Carbs
10.8g
· 23%
Protein
13.2g
· 28%
Fat
10.3g
· 49%
Fiber
1.5g
Vitamins
B12
0.95µg · 40% DV
B2
0.31mg · 24% DV
Biotin
7.1µg · 24% DV
B5
0.82mg · 16% DV
Minerals
Manganese
1mg · 43% DV
Selenium
22µg · 40% DV
Phosphorus
245mg · 35% DV
Calcium
205mg · 21% 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
4.35g
MONOUNSATURATED
3.65g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 8.8:1
Above the ideal 4:1 (8.8:1).
Oat omelet with Erzincan tulum cheese contains 190 calories per 100 g.
A 100 g portion provides 13.2 g of protein. This makes it a protein-containing meal option.
It contains 10.8 g of carbohydrates per 100 g. Because it contains carbohydrates, it is not an extremely low-carb option.
Oat omelet with Erzincan tulum cheese provides 10.3 g of fat per 100 g.
Yes. It contains 1.5 g of fiber per 100 g, contributing fiber to the meal's nutrient profile.
Its glycemic index is 45. This is not considered a high glycemic index value.
It is listed as compatible with a ketovore diet. However, it has 10.8 g of carbohydrates per 100 g, so it should be considered within your personal carbohydrate target.
Yes, it is compatible with a vegetarian diet. It is also listed as suitable for omnivore, Mediterranean, and flexitarian eating patterns.
It contains eggs and dairy. It is not suitable for people with egg or dairy allergies.
No. It is classified as minimally processed, rather than highly processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.