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Source of protein and vitamin B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
175
KCAL / 100G
Carbs
1.5g
· 3%
Protein
11.8g
· 27%
Fat
13.3g
· 70%
Fiber
0g
Vitamins
Biotin
19µg · 63% DV
B12
1.05µg · 44% DV
B2
0.42mg · 32% DV
B5
1.35mg · 27% DV
Minerals
Selenium
29µg · 53% DV
Iodine
44µg · 29% DV
Phosphorus
181mg · 26% DV
Iron
2mg · 11% 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
✓ 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
3.35g
MONOUNSATURATED
5.25g
POLYUNSATURATED
2.2g
Omega 6:3 ratio 25.6:1
Above the ideal 4:1 (25.6:1).
Scrambled eggs with margarine provide 175 calories per 100g. The total calories will change with portion size.
There are 11.8g of protein per 100g. That makes it a protein-containing option.
Yes, they contain 1.5g of carbohydrates per 100g. Based on the provided data, this is a low-carb food.
There are 13.3g of fat per 100g. Fat is one of the main macronutrients in this food.
Yes, the listed diet compatibility includes keto. Its 1.5g carbs per 100g and glycemic index of 0 also support that fit.
Its glycemic index is 0. This indicates a very low glycemic impact.
No, it has 0g of fiber per 100g. If you want fiber, it would need to come from other foods in the meal.
Yes, the provided diet compatibility lists it as vegetarian. It is also compatible with omnivore, flexitarian, Mediterranean, gluten-free, ketovore, and keto eating patterns.
The listed allergen is eggs. Anyone with an egg allergy should avoid it.
Yes, its processing level is listed as processed. That means it is not classified here as a minimally processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.