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High-protein, low-carbohydrate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
119
KCAL / 100G
Carbs
3.8g
· 13%
Protein
10.2g
· 34%
Fat
7.2g
· 53%
Fiber
1.3g
Vitamins
B12
0.69µg · 29% DV
Biotin
7.1µg · 24% DV
B2
0.29mg · 22% DV
B5
0.74mg · 15% DV
Minerals
Selenium
18.2µg · 33% DV
Phosphorus
160mg · 23% DV
Iodine
24µg · 16% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.35g
MONOUNSATURATED
2.75g
POLYUNSATURATED
1.02g
Omega 6:3 ratio 11.7:1
Above the ideal 4:1 (11.7:1).
Scrambled eggs with roasted eggplant and curd cheese contains 119 calories per 100 g. Calories per serving depend on the amount eaten.
It provides 10.2 g of protein per 100 g. Its protein comes from the eggs and curd cheese.
Yes. It contains 3.8 g of carbohydrates per 100 g, making it a lower-carbohydrate choice.
Yes, it is compatible with a keto diet. It has 3.8 g of carbs and 7.2 g of fat per 100 g.
Its glycemic index is 15. This is considered a low GI value.
It provides 10.2 g protein, 7.2 g fat, and 1.3 g fiber per 100 g. These nutrients can support a more satisfying meal.
Yes, it is suitable for vegetarian diets. Because it contains eggs and dairy, it is not suitable for vegan diets.
It is listed as gluten-free and is compatible with gluten-free diets. Consider possible cross-contact during preparation if needed.
It contains eggs and dairy. It is not suitable for people with egg or dairy allergies.
It is classified as minimally processed. Per 100 g, it contains 119 calories, 10.2 g protein, and 1.3 g fiber.
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Nutrition data compiled from USDA FoodData Central and scientific sources.