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Baked egg and vegetable dish, good protein source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
128
KCAL / 100G
Carbs
4.6g
· 15%
Protein
8.1g
· 26%
Fat
8.2g
· 59%
Fiber
1.2g
Vitamins
Biotin
11µg · 37% DV
B12
0.55µg · 23% DV
B2
0.24mg · 18% DV
B5
0.9mg · 18% DV
Minerals
Selenium
16µg · 29% DV
Phosphorus
135mg · 19% DV
Iodine
22µg · 15% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.3g
MONOUNSATURATED
3.1g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 13.1:1
Above the ideal 4:1 (13.1:1).
Vegetable egg bake provides 128 calories per 100 g. It also contains 8.1 g of protein, 4.6 g of carbohydrates, and 8.2 g of fat per 100 g.
With a glycemic index of 15, vegetable egg bake is a low-GI option. It is compatible with vegetarian, gluten-free, Mediterranean, flexitarian, and omnivore eating patterns, but contains eggs and dairy.
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Nutrition data compiled from USDA FoodData Central and scientific sources.