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Rich in iron and protein, low calorie, high fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
70
KCAL / 100G
Carbs
4.5g
· 25%
Protein
5.2g
· 29%
Fat
3.7g
· 46%
Fiber
2.4g
Vitamins
Vitamin K
260µg · 217% DV
Vitamin A
470µg · 52% DV
B12
0.5µg · 21% DV
Biotin
6µg · 20% DV
Minerals
Manganese
1mg · 43% DV
Selenium
7µg · 13% DV
Iron
2mg · 11% DV
Magnesium
44mg · 10% 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
— Not 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
1.1g
MONOUNSATURATED
1.3g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 3.6:1
Below the ideal 4:1 — a good omega balance.
It works well as either. The egg makes it more filling, and pairing it with bread, yogurt, or a side salad turns it into a more complete meal.
Dry the spinach well and avoid overcrowding the pan. Cooking it briefly over relatively high heat helps excess moisture evaporate faster.
Usually after the spinach has wilted and most of its liquid has cooked off. That helps the egg set properly instead of becoming diluted.
Not by itself. Serving it with vitamin C-rich foods like lemon, peppers, or tomatoes can help support absorption of the iron naturally present in spinach.
Yes, as long as it has been cooled and stored properly, then reheated thoroughly. Reheating it repeatedly is not ideal because the texture and flavor decline.
In a sealed container, it is best eaten within 1 to 2 days. Because it contains egg, it should not sit at room temperature for long.
Yes, but the texture may soften and release more water after thawing. Freezing in small portions and reheating briefly in a pan usually gives the best result.
Yogurt, whole grain bread, ayran, or legumes are common pairings. They make the meal more satisfying and easy to build into lunch or dinner.
Usually not, especially if it is cooked with a moderate amount of oil. People with reflux or a sensitive stomach may tolerate it better with milder seasoning.
Anyone with an egg allergy should avoid it. Some people with a history of kidney stones may also want to be mindful of frequent large portions of spinach and ask a health professional for advice.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.