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Low GI

Two-egg omelette (with one teaspoon oil) Calories

High in protein and B12, contains healthy fats

CALORIES

168kcal

GI

0low

POTASSIUM

130mg

FIBER

0g

Two-egg omelette (with one teaspoon oil) Nutrition Facts

Selected: 100 g

168

KCAL / 100G

Carbs

1.2g

· 3%

Protein

11.2g

· 27%

Fat

12.7g

· 70%

Fiber

0g

Two-egg omelette (with one teaspoon oil) Vitamins & Minerals

Vitamins

Biotin

22µg · 73% DV

B12

1.2µg · 50% DV

B2

0.37mg · 28% DV

B5

1.2mg · 24% DV

Minerals

Selenium

28µg · 51% DV

Phosphorus

185mg · 26% DV

Iodine

30µg · 20% DV

Iron

2mg · 11% DV

Two-egg omelette (with one teaspoon oil) Glycemic Index

GLYCEMIC INDEX

0
Low
0 Low5570100

GLYCEMIC LOAD

0
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Two-egg omelette (with one teaspoon oil) 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 Two-egg omelette (with one teaspoon oil) Contain Allergens?

Contains these allergens:

Gluten free
Dairy free
Eggs yes
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Two-egg omelette (with one teaspoon oil) Good For?

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

Two-egg omelette (with one teaspoon oil) Fat Profile

SATURATED

3.3g

MONOUNSATURATED

5.2g

POLYUNSATURATED

2.1g

⚖️

Omega 6:3 ratio 13.3:1

Above the ideal 4:1 (13.3:1).

Foods Similar to Two-egg omelette (with one teaspoon oil)

🍳

Fried egg

196 kcal

🧀🍳

Cheese omelet

210 kcal

🍳

Vegetable omelet

149 kcal

🥚

Eggs cooked without oil

155 kcal

🥚

Cooked egg

155 kcal

🍳

Scrambled eggs

149 kcal

🍳

Scrambled eggs

149 kcal

🍳

Scrambled eggs

149 kcal

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Nutrition data compiled from USDA FoodData Central and scientific sources.