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High-protein, low-carbohydrate hot meal
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
173
KCAL / 100G
Carbs
3.5g
· 8%
Protein
14.8g
· 33%
Fat
11.6g
· 59%
Fiber
0.9g
Vitamins
B12
1.35µg · 56% DV
Biotin
10.2µg · 34% DV
B3
3.6mg · 23% DV
B2
0.29mg · 22% DV
Minerals
Selenium
24.5µg · 45% DV
Phosphorus
176mg · 25% DV
Zinc
2mg · 18% DV
Iodine
24µg · 16% 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
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.8g
MONOUNSATURATED
5.05g
POLYUNSATURATED
1.25g
Omega 6:3 ratio 13.1:1
Above the ideal 4:1 (13.1:1).
Scrambled eggs with ground beef and vegetables contains 173 calories per 100 g. Total calories depend on the size of your serving.
This dish provides 14.8 g of protein per 100 g. Its protein content can help make it a satisfying meal choice.
Yes. It is listed as keto-compatible and contains 3.5 g of carbohydrates per 100 g.
Yes, it contains 3.5 g of carbohydrates per 100 g, making it a low-carbohydrate option. It is also compatible with a ketovore diet.
There are 11.6 g of fat per 100 g. Fat is a substantial contributor to the dish's calorie content.
The glycemic index is 20. This is considered a low glycemic index value.
Yes, it is listed as compatible with a gluten-free diet. It is also minimally processed.
Yes, it is listed as paleo-compatible. It also fits omnivore, Mediterranean, and flexitarian eating patterns.
Yes. It contains eggs, so it is not suitable for people with an egg allergy.
Yes, it provides 0.9 g of fiber per 100 g. This is a relatively low amount of fiber.
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Nutrition data compiled from USDA FoodData Central and scientific sources.