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Scrambled eggs with tomato and pepper Calories
Traditional Turkish breakfast dish with eggs, tomatoes, peppers, and generous olive oil.
CALORIES
GI
POTASSIUM
FIBER
Scrambled eggs with tomato and pepper Nutrition Facts
Selected: 100 g
140
KCAL / 100G
Carbs
4.2g
· 13%
Protein
5.7g
· 17%
Fat
10.5g
· 70%
Fiber
1.1g
Scrambled eggs with tomato and pepper Vitamins & Minerals
Vitamins
Biotin
9µg · 30% DV
B12
0.5µg · 21% DV
B2
0.19mg · 15% DV
B5
0.7mg · 14% DV
Minerals
Selenium
11µg · 20% DV
Phosphorus
110mg · 16% DV
Iodine
18µg · 12% DV
Zinc
1mg · 9% DV
Scrambled eggs with tomato and pepper Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Scrambled eggs with tomato and pepper Processed?
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.
Does Scrambled eggs with tomato and pepper Contain Allergens?
Contains these allergens:
Which Diets Is Scrambled eggs with tomato and pepper Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Scrambled eggs with tomato and pepper Fat Profile
SATURATED
2.2g
MONOUNSATURATED
5.7g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 9.2:1
Above the ideal 4:1 (9.2:1).
Foods Similar to Scrambled eggs with tomato and pepper
Scrambled eggs with tomato and pepper — Frequently Asked Questions
How many calories are in scrambled eggs with tomato and pepper?
Scrambled eggs with tomato and pepper contains 140 calories per 100 g. A 100 g serving provides 5.7 g of protein, 4.2 g of carbohydrates, and 10.5 g of fat.
Is scrambled eggs with tomato and pepper low glycemic?
This dish has a glycemic index of 35, which is considered low. It contains eggs and is not suitable for people with an egg allergy.
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Nutrition data compiled from USDA FoodData Central and scientific sources.