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High in protein and fiber, low in carbs, rich in vitamins and minerals
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
85
KCAL / 100G
Carbs
3.2g
· 15%
Protein
6.7g
· 31%
Fat
5.1g
· 54%
Fiber
1.2g
Vitamins
Biotin
10µg · 33% DV
B12
0.7µg · 29% DV
B2
0.22mg · 17% DV
B5
0.7mg · 14% DV
Minerals
Selenium
13µg · 24% DV
Phosphorus
115mg · 16% DV
Iodine
18µg · 12% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.6g
MONOUNSATURATED
2g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 8.8:1
Above the ideal 4:1 (8.8:1).
Zucchini eggs provide 85 calories per 100 g. Total calories depend on the portion size eaten.
Zucchini eggs contain 6.7 g of protein per 100 g. They can contribute protein to a meal or snack.
Yes. With 3.2 g of carbohydrates per 100 g, zucchini eggs are a low-carbohydrate option.
Zucchini eggs have a glycemic index of 25. This is considered a low GI value.
With 85 calories and 6.7 g of protein per 100 g, zucchini eggs can fit into portion-conscious eating patterns. They are compatible with omnivore, vegetarian, Mediterranean, and flexitarian diets.
Zucchini eggs are compatible with a gluten-free diet based on the provided dietary information.
Yes. Zucchini eggs provide 1.2 g of fiber per 100 g, adding fiber to the meal.
Zucchini eggs contain 5.1 g of fat per 100 g. Their fat content should be considered alongside the serving size.
No. Zucchini eggs contain eggs, which are a listed allergen, so they are not suitable for people with an egg allergy.
No. Zucchini eggs are classified as minimally processed, meaning they are not categorized as highly processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.