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Protein-enriched oat-based bread made with yogurt and egg
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
248
KCAL / 100G
Carbs
29.4g
· 48%
Protein
11.2g
· 18%
Fat
9.1g
· 34%
Fiber
4.3g
Vitamins
Biotin
8µg · 27% DV
B2
0.24mg · 18% DV
B12
0.42µg · 18% DV
B1
0.2mg · 17% DV
Minerals
Manganese
1mg · 43% DV
Selenium
18µg · 33% DV
Phosphorus
182mg · 26% DV
Sodium
320mg · 14% 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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.3g
MONOUNSATURATED
2.8g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 18.1:1
Above the ideal 4:1 (18.1:1).
Oat flour yogurt egg bread provides 248 calories per 100 g. A 100 g serving also contains 11.2 g of protein, 29.4 g of carbohydrates, and 9.1 g of fat.
Yes, it is compatible with vegetarian, omnivore, Mediterranean, and flexitarian diets. It contains eggs and dairy, so it is not suitable for people with egg or dairy allergies.
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Nutrition data compiled from USDA FoodData Central and scientific sources.