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High in protein and dietary fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
169
KCAL / 100G
Carbs
3.9g
· 9%
Protein
10.1g
· 24%
Fat
12.7g
· 67%
Fiber
1.1g
Vitamins
B12
0.75µg · 31% DV
Biotin
8.1µg · 27% DV
Vitamin C
20.5mg · 23% DV
B2
0.22mg · 17% DV
Minerals
Selenium
18.5µg · 34% DV
Phosphorus
137mg · 20% DV
Zinc
2mg · 18% DV
Iodine
21µg · 14% 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
— Not 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
3.15g
MONOUNSATURATED
6.2g
POLYUNSATURATED
1.58g
Omega 6:3 ratio 15.3:1
Above the ideal 4:1 (15.3:1).
Oily meat menemen contains 169 calories per 100g. The total calories will increase with larger portions.
It provides 10.1g of protein per 100g. That makes it a protein-containing meat and egg dish.
Yes, it has 3.9g of carbohydrates per 100g. That is relatively low and may suit lower-carb eating patterns.
Yes, it is listed as compatible with keto. Its 12.7g fat and 3.9g carbs per 100g also fit that profile.
The glycemic index is 18. This is considered a low GI value.
It can be satisfying because it contains both protein and fat. Per 100g, it has 10.1g protein and 12.7g fat.
Yes, it is listed as compatible with a gluten-free diet. However, it does contain eggs as an allergen.
The listed allergen is eggs. Anyone with an egg allergy should avoid it.
Yes, it is listed as compatible with both Paleo and Mediterranean diets. It is also described as minimally processed.
It is classified as minimally processed. That means it is a less processed option compared with highly processed foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.