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Protein and fiber source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
190
KCAL / 100G
Carbs
15.8g
· 34%
Protein
12.6g
· 27%
Fat
8.3g
· 39%
Fiber
3.1g
Vitamins
Vitamin K
49µg · 41% DV
Biotin
10.2µg · 34% DV
B12
0.82µg · 34% DV
B2
0.34mg · 26% DV
Minerals
Selenium
25.5µg · 46% DV
Manganese
1mg · 43% DV
Phosphorus
218mg · 31% DV
Iron
3mg · 17% 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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.28g
MONOUNSATURATED
3.18g
POLYUNSATURATED
1.62g
Omega 6:3 ratio 11.8:1
Above the ideal 4:1 (11.8:1).
Parsley oat eggs provide 190 calories per 100 g. Total calories depend on the portion eaten.
Parsley oat eggs contain 12.6 g of protein per 100 g. They can contribute protein to a meal.
Parsley oat eggs contain 15.8 g of carbohydrates per 100 g. Because they include oats, they contain more carbohydrates than eggs alone.
Yes. Parsley oat eggs provide 3.1 g of fiber per 100 g.
Parsley oat eggs contain 8.3 g of fat per 100 g. The fat content comes from the ingredients in the dish, including eggs.
Parsley oat eggs have a glycemic index of 45. This falls within the low glycemic index range.
They provide 190 calories, 12.6 g of protein, and 3.1 g of fiber per 100 g. Whether they fit your diet depends on your goals and serving size.
Yes, parsley oat eggs are compatible with a vegetarian diet. They also fit omnivore, Mediterranean, and flexitarian eating patterns.
Yes. Listed allergens for parsley oat eggs are eggs and gluten.
Yes, parsley oat eggs are classified as minimally processed. This describes their level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.