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High in protein, iron and vitamin A
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
2.5g
· 9%
Protein
9.5g
· 33%
Fat
7.5g
· 58%
Fiber
1.1g
Vitamins
Vitamin K
180µg · 150% DV
Biotin
14µg · 47% DV
Vitamin A
260µg · 29% DV
B12
0.7µg · 29% DV
Minerals
Selenium
13µg · 24% DV
Phosphorus
160mg · 23% DV
Iodine
18µg · 12% DV
Iron
2mg · 11% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.1g
MONOUNSATURATED
2.8g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 12.2:1
Above the ideal 4:1 (12.2:1).
A spinach omelette provides 120 calories per 100 g.
A 100 g serving of spinach omelette contains 9.5 g of protein. This makes it a useful option for protein-focused meals.
Yes. Spinach omelette contains 2.5 g of carbohydrates per 100 g, making it a low-carbohydrate option.
Spinach omelette contains 7.5 g of fat per 100 g. Fat is therefore a meaningful contributor to its calorie content.
The glycemic index of spinach omelette is 30. This is considered a low glycemic index value.
With a glycemic index of 30, spinach omelette is a low-GI food. It also contains only 2.5 g of carbohydrates per 100 g.
Yes. Spinach omelette provides 1.1 g of fiber per 100 g.
Spinach omelette is compatible with a gluten-free diet based on the provided dietary information. Any added ingredients should also be gluten-free.
Yes. Spinach omelette is suitable for vegetarian diets and is also compatible with omnivore, Mediterranean, and flexitarian eating patterns.
Yes. Eggs are listed as an allergen in spinach omelette, so it is not suitable for people with an egg allergy.
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Nutrition data compiled from USDA FoodData Central and scientific sources.