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Protein-rich, low-carbohydrate egg dish
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
158
KCAL / 100G
Carbs
3.1g
· 8%
Protein
11.8g
· 30%
Fat
10.9g
· 62%
Fiber
0.8g
Vitamins
B12
1.08µg · 45% DV
Biotin
11.2µg · 37% DV
B2
0.39mg · 30% DV
B5
1.38mg · 28% DV
Minerals
Selenium
23.5µg · 43% DV
Phosphorus
181mg · 26% DV
Iodine
33µg · 22% DV
Iron
2mg · 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.15g
MONOUNSATURATED
4.48g
POLYUNSATURATED
1.65g
Omega 6:3 ratio 11.8:1
Above the ideal 4:1 (11.8:1).
It has 158 calories per 100 grams. To estimate a serving, you would need the exact portion weight.
It provides 11.8 grams of protein per 100 grams. That makes it a solid protein-containing option.
Yes, it is listed as compatible with keto. It also contains 3.1 grams of carbs per 100 grams.
Yes, it has 3.1 grams of carbohydrates per 100 grams. That fits well with many low-carb eating patterns.
There are 10.9 grams of fat per 100 grams. Fat is one reason this dish is relatively energy-dense.
No, its glycemic index is 5. That indicates a very low glycemic impact.
It can be satisfying because it contains both protein and fat. Per 100 grams, it provides 11.8 grams of protein and 10.9 grams of fat.
Yes, it is listed as vegetarian-compatible. However, it contains eggs, which are a declared allergen.
Yes, it is listed as compatible with a gluten-free diet. The stated allergen is eggs.
It is classified as minimally processed. That means it is not described as a heavily processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.