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Tomato menemen with Kashar cheese Calories
Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Tomato menemen with Kashar cheese Nutrition Facts
Selected: 100 g
122
KCAL / 100G
Carbs
4.1g
· 13%
Protein
8.4g
· 27%
Fat
8.1g
· 60%
Fiber
1.1g
Tomato menemen with Kashar cheese Vitamins & Minerals
Vitamins
B12
0.67µg · 28% DV
Biotin
8.1µg · 27% DV
B2
0.24mg · 18% DV
B5
0.68mg · 14% DV
Minerals
Selenium
14.2µg · 26% DV
Phosphorus
164mg · 23% DV
Calcium
166mg · 17% DV
Iodine
24µg · 16% DV
Tomato menemen with Kashar cheese Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Tomato menemen with Kashar cheese Processed?
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.
Does Tomato menemen with Kashar cheese Contain Allergens?
Contains these allergens:
Which Diets Is Tomato menemen with Kashar cheese Good For?
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
Tomato menemen with Kashar cheese Fat Profile
SATURATED
3.25g
MONOUNSATURATED
2.84g
POLYUNSATURATED
0.95g
Omega 6:3 ratio 8.2:1
Above the ideal 4:1 (8.2:1).
Foods Similar to Tomato menemen with Kashar cheese
Tomato menemen with Kashar cheese — Frequently Asked Questions
How can I make tomato menemen with Kashar cheese without it becoming watery?
Cook the tomatoes first over medium-high heat until much of their liquid has evaporated. Add the eggs and Kashar near the end so the dish stays creamy rather than soupy.
When should Kashar cheese be added to menemen?
Add it when the eggs are almost set, then stir briefly until melted. Adding it too early can cause the cheese to release oil and make the texture heavy.
Can tomato menemen with Kashar cheese be eaten the next day?
Yes, if it is refrigerated in a covered container within two hours of cooking, it can be eaten the following day. Reheat it until piping hot and avoid cooling and reheating it repeatedly.
Can Kashar cheese menemen be frozen?
It can be frozen, but thawed tomatoes may release water and cooked egg can become rubbery. For a better result, freeze the tomato base and add fresh eggs and cheese when serving.
Is it safe to eat the eggs in menemen lightly cooked?
Lightly cooked eggs can pose a food-safety risk when they are not pasteurized. Pregnant people, young children, older adults, and people with weakened immune systems should choose fully cooked eggs.
Is tomato menemen with Kashar cheese suitable after a workout?
Its protein and fat can make it a satisfying post-workout meal, especially after lower-intensity exercise. After a demanding session, pairing it with a carbohydrate source such as bread, potatoes, or grains may better support recovery.
What goes well with tomato menemen and Kashar cheese?
Fresh herbs, cucumber, olives, or a yogurt-based salad complement its rich, savory flavor. If serving bread, choose an amount that suits the rest of the meal, since the eggs and cheese are already filling.
What is the difference between menemen and an omelet?
Menemen cooks eggs with tomatoes, creating a softer, saucier dish, while an omelet is usually more egg-focused and set. The tomatoes give menemen a brighter, more acidic flavor and a looser texture.
When should salt be added to menemen?
Salt the tomatoes after they have reduced somewhat to help avoid excess liquid. Taste before adding more at the end, as Kashar cheese can already contribute noticeable saltiness.
Can people with lactose intolerance eat menemen with Kashar cheese?
It depends on individual tolerance and the cheese used; aged Kashar may contain less lactose than some fresh cheeses, but it is not necessarily lactose-free. People who develop symptoms can use lactose-free cheese or make the dish without cheese.
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Nutrition data compiled from USDA FoodData Central and scientific sources.