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Protein-rich vegetable breakfast
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
113
KCAL / 100G
Carbs
3.8g
· 13%
Protein
8.3g
· 29%
Fat
7.3g
· 58%
Fiber
0.8g
Vitamins
B12
0.72µg · 30% DV
Biotin
7.1µg · 24% DV
B2
0.29mg · 22% DV
B5
0.82mg · 16% DV
Minerals
Selenium
17.2µg · 31% DV
Phosphorus
151mg · 22% DV
Iodine
20µg · 13% DV
Calcium
112mg · 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
2.15g
MONOUNSATURATED
3.25g
POLYUNSATURATED
1.02g
Omega 6:3 ratio 11.1:1
Above the ideal 4:1 (11.1:1).
Two-egg menemen with light kashar has 113 calories per 100g. To estimate a serving, use the weight of the portion you eat.
It provides 8.3g protein per 100g. That makes it a solid protein-containing option within a meal.
Yes, it contains 3.8g carbohydrates per 100g. That is relatively low for people watching carb intake.
Yes, it is listed as compatible with keto. Per 100g, it contains 7.3g fat and 3.8g carbs.
Its glycemic index is 24. This is a useful reference point for people tracking glycemic impact.
It may be satisfying because it provides 8.3g protein and 7.3g fat per 100g. It also contains 0.8g fiber.
Yes, it is compatible with a vegetarian diet. It is also listed as suitable for omnivore, keto, ketovore, paleo, Mediterranean, flexitarian, and gluten-free eating patterns.
Yes, it is listed as gluten-free compatible. However, it does contain egg and dairy allergens.
It contains egg and dairy allergens. Anyone avoiding those should take that into account.
It is classified as minimally processed. That can matter for people specifically choosing less processed foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.