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Low GI

Omelette with curd cheese and butter Calories

High protein, enriched with curd cheese, lightly buttered

CALORIES

185kcal

GI

15low

POTASSIUM

160mg

FIBER

0g

Omelette with curd cheese and butter Nutrition Facts

Selected: 100 g

185

KCAL / 100G

Carbs

2.2g

· 5%

Protein

13.5g

· 30%

Fat

13.2g

· 65%

Fiber

0g

Omelette with curd cheese and butter Vitamins & Minerals

Vitamins

Biotin

18µg · 60% DV

B12

0.7µg · 29% DV

B2

0.32mg · 25% DV

B5

1.1mg · 22% DV

Minerals

Selenium

18µg · 33% DV

Phosphorus

210mg · 30% DV

Calcium

160mg · 16% DV

Sodium

340mg · 15% DV

Omelette with curd cheese and butter Glycemic Index

GLYCEMIC INDEX

15
Low
0 Low5570100

GLYCEMIC LOAD

0.3
Low

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

Is Omelette with curd cheese and butter 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 curd cheese and butter 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 curd cheese and butter 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

✓ Suitable

Low FODMAP

— Not suitable

Omelette with curd cheese and butter Fat Profile

SATURATED

6.2g

MONOUNSATURATED

4.5g

POLYUNSATURATED

1g

⚖️

Omega 6:3 ratio 7.8:1

Above the ideal 4:1 (7.8:1).

Foods Similar to Omelette with curd cheese and butter

🍳

Fried egg

196 kcal

🧀🍳

Cheese omelet

210 kcal

🍳

Vegetable omelet

149 kcal

🥚

Eggs cooked without oil

155 kcal

🥚

Cooked egg

155 kcal

🍳

Scrambled eggs

149 kcal

🍳

Scrambled eggs

149 kcal

🍳

Scrambled eggs

149 kcal

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Nutrition data compiled from USDA FoodData Central and scientific sources.