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Protein- and calcium-rich egg dish
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
151
KCAL / 100G
Carbs
3.7g
· 10%
Protein
10.2g
· 27%
Fat
10.5g
· 63%
Fiber
0.8g
Vitamins
B12
0.88µg · 37% DV
Biotin
9.1µg · 30% DV
B2
0.31mg · 24% DV
Vitamin A
142µg · 16% DV
Minerals
Selenium
18.5µg · 34% DV
Phosphorus
184mg · 26% DV
Calcium
176mg · 18% DV
Iodine
25µg · 17% 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
3.65g
MONOUNSATURATED
4.55g
POLYUNSATURATED
1.05g
Omega 6:3 ratio 10.8:1
Above the ideal 4:1 (10.8:1).
String cheese and egg yolk menemen provides 151 calories per 100 g. Your total calorie intake depends on the portion you eat.
It contains 10.2 g of protein per 100 g. This makes it a protein-containing option within a meal.
Yes, string cheese and egg yolk menemen is compatible with a keto diet. It contains 3.7 g of carbohydrates per 100 g.
Its glycemic index is 20. This is considered a low GI value.
It has 3.7 g of carbohydrates per 100 g. It can fit into low-carbohydrate eating patterns.
String cheese and egg yolk menemen contains 10.5 g of fat per 100 g. Fat contributes substantially to its 151 calories per 100 g.
Yes, it provides 0.8 g of fiber per 100 g. This is not considered a high-fiber amount.
Yes, it is compatible with vegetarian diets. It also fits omnivore, Mediterranean, flexitarian, ketovore, keto, and gluten-free diets.
It is listed as compatible with a gluten-free diet. Ingredients added during preparation may still affect the final dish.
This dish contains egg and dairy allergens. It is not suitable for people with egg or dairy allergies.
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Nutrition data compiled from USDA FoodData Central and scientific sources.