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High protein, high sodium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
241
KCAL / 100G
Carbs
2.1g
· 3%
Protein
16.4g
· 27%
Fat
18.6g
· 70%
Fiber
0g
Vitamins
B12
1.42µg · 59% DV
Biotin
13.2µg · 44% DV
B2
0.39mg · 30% DV
B5
1.18mg · 24% DV
Minerals
Selenium
30.8µg · 56% DV
Phosphorus
279mg · 40% DV
Sodium
848mg · 37% DV
Calcium
205mg · 21% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
7.1g
MONOUNSATURATED
8.1g
POLYUNSATURATED
2.15g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
Pepperoni and cheese scrambled eggs provide 241 calories per 100 g.
This dish contains 16.4 g of protein per 100 g. It can be a protein-focused meal or snack option.
Yes, they are compatible with a keto diet. They contain just 2.1 g of carbohydrates per 100 g.
Their listed glycemic index is 0. They also contain 2.1 g of carbohydrates per 100 g.
They are listed as compatible with a gluten-free diet. Check labels for any additional ingredients used in a specific product or recipe.
They contain eggs and dairy. They are not suitable for people with egg or dairy allergies.
They contain 18.6 g of fat per 100 g. Portion size may be important for people following a lower-fat eating pattern.
No, they contain 0 g of fiber per 100 g. Consider pairing them with suitable fiber-containing foods if fiber intake is a goal.
Yes, they are listed as compatible with carnivore and ketovore diets. They also fit omnivore eating patterns.
Yes, this food is classified as processed. Consider its processing level and portion size when planning meals.
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Nutrition data compiled from USDA FoodData Central and scientific sources.