Egg substitute, omelet
Egg substitute, omelet, scrambled, or fried, fat added
Category: Dairy and Egg Products
100g of Egg substitute, omelet contains 96 kcal calories, 9.34g protein, and 38.5µg selenium per USDA FoodData Central.
Nutrition at a glance
All values shown per 100 grams
Full nutrient breakdown
per 100 gMacronutrients▾
| % DV | ||
|---|---|---|
| Calories | 96 kcal | 5% |
| Protein | 9.34 g | 19% |
| Carbohydrates | 1.88 g | 1% |
| Total fat | 5.72 g | 7% |
| Fiber | 0 g | 0% |
| Sugars | 1.88 g | — |
Minerals▾
| % DV | ||
|---|---|---|
| Sodium | 313 mg | 14% |
| Potassium | 199 mg | 4% |
| Calcium | 69 mg | 5% |
| Magnesium | 14 mg | 3% |
| Phosphorus | 68 mg | 5% |
| Iron | 1.85 mg | 10% |
| Zinc | 0.92 mg | 8% |
| Copper | 0.02 mg | 2% |
| Selenium | 38.5 µg | 70% |
Fat detail▾
| % DV | ||
|---|---|---|
| Saturated fat | 1.5 g | 7% |
| Monounsaturated fat | 2.03 g | — |
| Polyunsaturated fat | 1.64 g | — |
| Cholesterol | 5 mg | 2% |
| EPA (Omega-3) | 0 g | — |
| DHA (Omega-3) | 0 g | — |
| DPA (Omega-3) | 0 g | — |
Vitamins▾
| % DV | ||
|---|---|---|
| Vitamin A | 36 µg | 4% |
| Retinol | 25 µg | — |
| Vitamin C | 0.4 mg | 0% |
| Vitamin D | 1.5 µg | 8% |
| Vitamin E | 2.34 mg | 16% |
| Vitamin K | 4.9 µg | 4% |
| Thiamin (B1) | 0.09 mg | 8% |
| Riboflavin (B2) | 0.34 mg | 26% |
| Niacin (B3) | 0.12 mg | 1% |
| Vitamin B6 | 0.15 mg | 9% |
| Folate (B9) | 11 µg | 3% |
| Vitamin B12 | 0.25 µg | 10% |
| Choline | 2.4 mg | 0% |
Antioxidants & carotenoids▾
| % DV | ||
|---|---|---|
| Beta-carotene | 137 µg | — |
| Alpha-carotene | 0 µg | — |
| Beta-cryptoxanthin | 0 µg | — |
| Lycopene | 0 µg | — |
| Lutein + zeaxanthin | 0 µg | — |
Other▾
| % DV | ||
|---|---|---|
| Water | 81.81 g | — |
| Caffeine | 0 mg | — |
| Theobromine | 0 mg | — |
| Alcohol | 0 g | — |
Household serving sizes
g- 10043 1 cup, cooked
- 135 g
- 64625 1/4 cup, raw (equivalent to 1 large egg) yields
- 55 g
- 90000 Quantity not specified
- 110 g
Where does this data come from?
Nutrient values are sourced from the USDA FoodData Central database — the U.S. Department of Agriculture's authoritative reference for food composition. Values are averaged across multiple samples to give you a representative reading per 100 grams of edible portion.
Published: 2022-10-28
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