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High protein and low carbohydrate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
1.1g
· 4%
Protein
15.1g
· 52%
Fat
5.7g
· 44%
Fiber
0g
Vitamins
Biotin
10.2µg · 34% DV
B12
0.78µg · 33% DV
B2
0.32mg · 25% DV
B5
0.82mg · 16% DV
Minerals
Selenium
30µg · 55% DV
Phosphorus
196mg · 28% DV
Iodine
27µg · 18% 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
1.68g
MONOUNSATURATED
2.2g
POLYUNSATURATED
0.87g
Omega 6:3 ratio 9.3:1
Above the ideal 4:1 (9.3:1).
A whole egg and egg white omelet contains 120 calories per 100 g. Total calories depend on the portion size eaten.
This omelet provides 15.1 g of protein per 100 g. It is a protein-focused option for a meal or snack.
Yes. It contains just 1.1 g of carbohydrates per 100 g, making it suitable for lower-carbohydrate eating patterns.
Yes, it is compatible with a keto diet. Its carbohydrate content is low at 1.1 g per 100 g, and it provides 5.7 g of fat per 100 g.
It has a glycemic index of 0. It also contains only 1.1 g of carbohydrates per 100 g.
A whole egg and egg white omelet contains 5.7 g of fat per 100 g. The fat content can change if additional ingredients are used.
No, it contains 0 g of fiber per 100 g. Pairing it with fiber-containing foods can help increase fiber intake in the meal.
Yes, it is compatible with a vegetarian diet. It is not suitable for vegan diets because it contains eggs.
Yes. It contains egg, which is an allergen, so it is not suitable for people with an egg allergy.
It is classified as minimally processed. It is compatible with omnivore, pescatarian, vegetarian, keto, ketovore, carnivore, paleo, Mediterranean, gluten-free, and flexitarian diets.
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Nutrition data compiled from USDA FoodData Central and scientific sources.