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Source of protein, calcium, and vitamin K
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
150
KCAL / 100G
Carbs
2.3g
· 6%
Protein
11.5g
· 31%
Fat
10.5g
· 63%
Fiber
0.8g
Vitamins
Vitamin K
130µg · 108% DV
Biotin
12µg · 40% DV
B12
0.8µg · 33% DV
B2
0.35mg · 27% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
220mg · 31% DV
Iodine
24µg · 16% DV
Calcium
150mg · 15% 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.1g
MONOUNSATURATED
3.7g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 10.4:1
Above the ideal 4:1 (10.4:1).
Spinach and cheese scrambled eggs provide 150 calories per 100 g.
A 100 g serving contains 11.5 g of protein. This makes it a protein-rich breakfast option.
Yes, they are compatible with a keto diet. They contain just 2.3 g of carbohydrates per 100 g.
Spinach and cheese scrambled eggs have a glycemic index of 15. This is considered a low GI value.
With a low glycemic index of 15 and 2.3 g of carbs per 100 g, they have a low glycemic impact.
They contain 10.5 g of fat per 100 g. Their fat content is higher than their carbohydrate content of 2.3 g per 100 g.
Yes, they are suitable for vegetarian diets. They also fit omnivore, pescatarian, Mediterranean, flexitarian, and gluten-free eating patterns.
Yes, they are compatible with a gluten-free diet. If extra ingredients are added, check the specific product or recipe details.
This dish contains eggs and dairy. It is not suitable for people with egg or dairy allergies.
Yes, they provide 0.8 g of fiber per 100 g. The fiber content is lower than the protein and fat content.
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Nutrition data compiled from USDA FoodData Central and scientific sources.