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Protein-rich omelet cooked without added oil
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
109
KCAL / 100G
Carbs
3.2g
· 12%
Protein
9.3g
· 34%
Fat
6.6g
· 54%
Fiber
0.8g
Vitamins
B12
0.85µg · 35% DV
Biotin
8.5µg · 28% DV
B5
1.25mg · 25% DV
B2
0.31mg · 24% DV
Minerals
Selenium
19.5µg · 35% DV
Phosphorus
142mg · 20% DV
Iodine
21µg · 14% DV
Zinc
1mg · 9% 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
2.05g
MONOUNSATURATED
2.55g
POLYUNSATURATED
1g
Omega 6:3 ratio 10.3:1
Above the ideal 4:1 (10.3:1).
An oil-free mushroom and onion omelet provides 109 calories per 100 g. Total calories depend on the portion size eaten.
It contains 9.3 g of protein per 100 g. This makes it a protein-containing option within the proteins category.
Yes. It is listed as compatible with keto diets and contains 3.2 g of carbohydrates per 100 g.
Its glycemic index is 15. This is considered a low GI value.
It has 3.2 g of carbohydrates per 100 g. This may suit eating patterns that limit carbohydrate intake.
Yes. Despite being prepared without added oil, it contains 6.6 g of fat per 100 g, including fat naturally present in egg.
Yes, it provides 0.8 g of fiber per 100 g. The fiber comes from its plant ingredients such as mushrooms and onion.
Yes, it is listed as vegetarian-friendly. It is not suitable for vegan diets because it contains egg.
It is listed as compatible with a gluten-free diet. However, it contains egg, which is a listed allergen.
Yes, it is classified as minimally processed. It is also prepared without added oil.
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Nutrition data compiled from USDA FoodData Central and scientific sources.