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High-protein source of choline and vitamin B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
253
KCAL / 100G
Carbs
2.3g
· 4%
Protein
12.6g
· 22%
Fat
19.2g
· 74%
Fiber
0g
Vitamins
Biotin
20.4µg · 68% DV
B2
0.47mg · 36% DV
B12
0.66µg · 28% DV
B5
1.14mg · 23% DV
Minerals
Selenium
32µg · 58% DV
Iodine
38µg · 25% DV
Phosphorus
142mg · 20% DV
Zinc
1mg · 9% 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
5.6g
MONOUNSATURATED
7.2g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 13.1:1
Above the ideal 4:1 (13.1:1).
A two-yolk egg white omelet contains 253 calories per 100 g. The calorie total changes with the amount eaten.
This omelet provides 12.6 g of protein per 100 g. It is a protein-containing option in the proteins category.
Yes, it is compatible with a keto diet. It contains 2.3 g of carbohydrates and 19.2 g of fat per 100 g.
The glycemic index of a two-yolk egg white omelet is 0. It contains 2.3 g of carbohydrates per 100 g.
Yes, it contains a small amount of carbohydrates. There are 2.3 g of carbohydrates in a 100 g serving.
It contains 19.2 g of fat per 100 g, so fat is a notable macronutrient in this omelet. Consider this amount within your overall daily fat target.
No, it provides 0 g of fiber per 100 g. Other foods in the meal may be needed if you are aiming to increase fiber intake.
Yes, it is compatible with a vegetarian diet. It also fits pescatarian, flexitarian, and Mediterranean eating patterns.
It is compatible with a gluten-free diet. However, it contains eggs, which are an allergen.
This omelet is classified as minimally processed. It is not suitable for people with an egg allergy.
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Nutrition data compiled from USDA FoodData Central and scientific sources.