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High-protein vegetable breakfast
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
154
KCAL / 100G
Carbs
3.1g
· 8%
Protein
11.8g
· 30%
Fat
10.7g
· 62%
Fiber
1.1g
Vitamins
B12
0.95µg · 40% DV
Biotin
11.5µg · 38% DV
B5
1.35mg · 27% DV
B2
0.3mg · 23% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
185mg · 26% DV
Iodine
32µg · 21% 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
4.5g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 16.9:1
Above the ideal 4:1 (16.9:1).
A three-egg vegetable omelet provides 154 calories per 100 g. Total calories depend on the amount eaten.
There are 11.8 g of protein in 100 g of three-egg vegetable omelet. This makes it a protein-rich meal option.
Yes, this omelet is compatible with a keto diet. It contains 3.1 g of carbohydrates per 100 g.
The glycemic index of a three-egg vegetable omelet is 15. This is considered a low glycemic index value.
With a glycemic index of 15, its carbohydrate-related glycemic impact is low. It also contains only 3.1 g of carbohydrates per 100 g.
It contains 10.7 g of fat per 100 g. Fat contributes to the omelet's energy density.
Yes, it provides 1.1 g of fiber per 100 g. Fiber per serving can vary with the amount eaten.
Yes, it is suitable for vegetarians who eat eggs. It is listed as vegetarian-compatible.
This omelet is compatible with a gluten-free diet. Preparation and serving conditions should still be considered for possible cross-contact.
Eggs are the listed allergen in this omelet. People with an egg allergy should avoid it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.