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High-quality protein and choline source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
155
KCAL / 100G
Carbs
1.1g
· 3%
Protein
12.6g
· 34%
Fat
10.6g
· 63%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.46mg · 35% DV
B5
1.4mg · 28% DV
Minerals
Selenium
30.7µg · 56% DV
Iodine
47µg · 31% DV
Phosphorus
172mg · 25% DV
Zinc
1mg · 9% 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
3.27g
MONOUNSATURATED
4.08g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 16.4:1
Above the ideal 4:1 (16.4:1).
A three-egg omelet provides 155 calories per 100 g. Total calories depend on the weight of the portion served.
A three-egg omelet contains 12.6 g of protein per 100 g. It can be a useful option for people looking for protein-containing foods.
Yes. It has just 1.1 g of carbohydrates per 100 g, making it a low-carbohydrate choice.
Yes, a three-egg omelet is compatible with a keto diet. It is low in carbohydrates and provides both fat and protein.
The glycemic index of a three-egg omelet is 0. It also contains only 1.1 g of carbohydrates per 100 g.
With 12.6 g of protein and 10.6 g of fat per 100 g, it may help support fullness as part of a meal. It contains no fiber, so pairing it with fiber-containing foods may be useful.
A three-egg omelet contains 10.6 g of fat per 100 g. The final fat content can vary with added ingredients and cooking methods.
Yes, a three-egg omelet is compatible with a gluten-free diet. Check that any ingredients added to it are also gluten-free.
No. This omelet contains eggs and is not suitable for people with an egg allergy.
It is compatible with omnivore, vegetarian, keto, carnivore, ketovore, paleo, Mediterranean, flexitarian, and gluten-free diets. It is a minimally processed protein food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.