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Omelette (2 eggs, carrot, green pepper) Calories
High-protein, vitamin-rich omelette with vegetables
CALORIES
GI
POTASSIUM
FIBER
Omelette (2 eggs, carrot, green pepper) Nutrition Facts
Selected: 100 g
110
KCAL / 100G
Carbs
3.5g
· 12%
Protein
8.5g
· 30%
Fat
7.2g
· 58%
Fiber
1.3g
Omelette (2 eggs, carrot, green pepper) Vitamins & Minerals
Vitamins
Biotin
12µg · 40% DV
B12
0.7µg · 29% DV
Vitamin A
170µg · 19% DV
B2
0.25mg · 19% DV
Minerals
Selenium
14µg · 25% DV
Phosphorus
140mg · 20% DV
Iodine
18µg · 12% DV
Zinc
1mg · 9% DV
Omelette (2 eggs, carrot, green pepper) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Omelette (2 eggs, carrot, green pepper) Processed?
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.
Does Omelette (2 eggs, carrot, green pepper) Contain Allergens?
Contains these allergens:
Which Diets Is Omelette (2 eggs, carrot, green pepper) Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Omelette (2 eggs, carrot, green pepper) Fat Profile
SATURATED
2.1g
MONOUNSATURATED
2.7g
POLYUNSATURATED
1g
Omega 6:3 ratio 8.8:1
Above the ideal 4:1 (8.8:1).
Foods Similar to Omelette (2 eggs, carrot, green pepper)
Omelette (2 eggs, carrot, green pepper) — Frequently Asked Questions
How many calories and how much protein are in this omelette?
Per 100 g, this omelette provides 110 calories and 8.5 g of protein. It also contains 7.2 g fat and 3.5 g carbohydrates.
Is this omelette good for a low-glycemic or gluten-free diet?
With a glycemic index of 30, it is a low-GI option. It is also compatible with gluten-free, vegetarian, omnivore, Mediterranean, and flexitarian diets, and it is minimally processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.