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High-protein breakfast
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
143
KCAL / 100G
Carbs
2.6g
· 7%
Protein
14.5g
· 41%
Fat
8.2g
· 52%
Fiber
0g
Vitamins
Biotin
19µg · 63% DV
B12
1.3µg · 54% DV
B2
0.38mg · 29% DV
B5
1.05mg · 21% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
210mg · 30% DV
Iodine
32µg · 21% DV
Calcium
105mg · 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.55g
MONOUNSATURATED
3.25g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 11.5:1
Above the ideal 4:1 (11.5:1).
Scrambled eggs with curd cheese provide 143 calories per 100 g.
This dish contains 14.5 g of protein per 100 g. It can suit meals focused on protein-rich foods.
Yes, they contain 2.6 g of carbohydrates per 100 g. This makes them compatible with lower-carbohydrate eating patterns.
Yes, they are compatible with a keto diet. A 100 g serving contains 2.6 g of carbohydrates and 8.2 g of fat.
Their glycemic index is 0. This reflects that the dish is not a carbohydrate-based source of glycemic impact.
No, they contain 0 g of fiber per 100 g. Pairing them with vegetables or other fiber-containing foods can add fiber to the meal.
Scrambled eggs with curd cheese contain 8.2 g of fat per 100 g. This fat contributes to the dish's 143 calories per 100 g.
Yes, they are compatible with a vegetarian diet. They are also listed as suitable for omnivore, carnivore, ketovore, Mediterranean, flexitarian, and gluten-free diets.
They are listed as compatible with a gluten-free diet. However, they contain egg and dairy allergens.
This dish contains eggs and dairy. People with egg or dairy allergies should avoid it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.