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Source of protein, healthy fats, and folate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
164
KCAL / 100G
Carbs
3.1g
· 7%
Protein
11.2g
· 27%
Fat
12.1g
· 66%
Fiber
1.3g
Vitamins
Vitamin K
108µg · 90% DV
Biotin
10.5µg · 35% DV
B12
0.75µg · 31% DV
B2
0.29mg · 22% DV
Minerals
Selenium
19µg · 35% DV
Phosphorus
183mg · 26% DV
Iodine
28µg · 19% 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
2.8g
MONOUNSATURATED
3.7g
POLYUNSATURATED
3.1g
Omega 6:3 ratio 6.1:1
Above the ideal 4:1 (6.1:1).
Spinach walnut omelette contains 164 calories per 100 g. The total calories will vary based on portion size.
It provides 11.2 g of protein per 100 g. That makes it a solid protein-containing option.
Yes, it has 3.1 g of carbs per 100 g. This gives it a low-carb nutritional profile.
Yes, it is listed as compatible with keto. Its 12.1 g fat and 3.1 g carbs per 100 g also support that fit.
Its glycemic index is 10. That indicates a very low glycemic impact.
It can be satisfying because it combines protein and fat. Per 100 g, it contains 11.2 g protein and 12.1 g fat.
Yes, it is listed as vegetarian-friendly. It is also compatible with omnivore, flexitarian, Mediterranean, paleo, keto, ketovore, and gluten-free eating patterns.
It contains eggs and tree nuts. Anyone with these allergies should avoid it.
Yes, it is listed as gluten-free. That means it fits a gluten-free diet based on the provided data.
It is classified as minimally processed. This suggests a simpler, less processed option within its category.
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Nutrition data compiled from USDA FoodData Central and scientific sources.