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Low GI

Omelette with Butter and White Cheese Calories

Rich in protein and calcium, filling breakfast.

CALORIES

210kcal

GI

35low

POTASSIUM

160mg

FIBER

0g

Omelette with Butter and White Cheese Nutrition Facts

Selected: 100 g

210

KCAL / 100G

Carbs

2.2g

· 4%

Protein

13.5g

· 26%

Fat

16.2g

· 70%

Fiber

0g

Omelette with Butter and White Cheese Vitamins & Minerals

Vitamins

Biotin

22µg · 73% DV

B12

1.2µg · 50% DV

B2

0.38mg · 29% DV

Vitamin A

210µg · 23% DV

Minerals

Selenium

17µg · 31% DV

Phosphorus

210mg · 30% DV

Calcium

260mg · 26% DV

Sodium

420mg · 18% DV

Omelette with Butter and White Cheese Glycemic Index

GLYCEMIC INDEX

35
Low
0 Low5570100

GLYCEMIC LOAD

1
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Omelette with Butter and White Cheese 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 with Butter and White Cheese Contain Allergens?

Contains these allergens:

Gluten free
Dairy yes
Eggs yes
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Omelette with Butter and White Cheese Good For?

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

Omelette with Butter and White Cheese Fat Profile

SATURATED

8.2g

MONOUNSATURATED

5.1g

POLYUNSATURATED

1.4g

⚖️

Omega 6:3 ratio 9.2:1

Above the ideal 4:1 (9.2:1).

Foods Similar to Omelette with Butter and White Cheese

🧀🍳

Cheese omelet

210 kcal

🥚

Raw egg

143 kcal

🥚

Boiled egg

155 kcal

🥚

Eggs cooked without oil

155 kcal

🍳

Fried eggs (low oil)

166 kcal

🥚

Poached egg

143 kcal

🍳

Scrambled egg, low oil

149 kcal

🥚

Poached egg

143 kcal

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Nutrition data compiled from USDA FoodData Central and scientific sources.