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Source of protein and healthy fats
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
157
KCAL / 100G
Carbs
2.8g
· 7%
Protein
10.4g
· 26%
Fat
11.7g
· 67%
Fiber
0.8g
Vitamins
B12
0.98µg · 41% DV
Vitamin K
49µg · 41% DV
Biotin
12µg · 40% DV
B5
1.35mg · 27% DV
Minerals
Selenium
25µg · 45% DV
Phosphorus
166mg · 24% DV
Iodine
26µg · 17% DV
Sodium
302mg · 13% 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
3.05g
MONOUNSATURATED
5.35g
POLYUNSATURATED
1.42g
Omega 6:3 ratio 14.7:1
Above the ideal 4:1 (14.7:1).
Tomato, parsley and olive omelet contains 157 calories per 100 g.
This omelet provides 10.4 g of protein per 100 g. It can fit into protein-focused meals.
Yes, it is compatible with a keto diet. It contains 2.8 g of carbohydrates per 100 g and has a glycemic index of 18.
Tomato, parsley and olive omelet has a glycemic index of 18. This is considered a low glycemic index value.
Yes. It has 2.8 g of carbohydrates per 100 g, making it suitable for low-carbohydrate eating patterns.
Tomato, parsley and olive omelet contains 11.7 g of fat per 100 g. Its fat content is higher than its protein and carbohydrate content.
Yes, it contains 0.8 g of fiber per 100 g. Its fiber content is relatively low.
Yes, it is compatible with vegetarian diets. It also fits omnivore, paleo, Mediterranean, flexitarian, ketovore, and gluten-free diets.
It is compatible with a gluten-free diet. However, it contains eggs, which are an allergen.
It is classified as minimally processed. This means it is not categorized as highly processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.