Scrambled eggs with cauliflower
Ingredients
| Ingredient | Qty, g | |
|---|---|---|
| Olive oil | ||
| Black pepper | ||
| Egg ? 1 pc ≈ 50 g 200 g ≈ 4 sheet | ||
| Sea salt | ||
| Cumin | ||
| Colored cauliflower ? 1 pc ≈ 400 g 300 g ≈ 0.8 sheet | ||
| Bacon | ||
| Product release: | 569 g | |
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Cooking time
| 3 min | ||
| 5 min | ||
| 3 min | ||
11 min | ||
|---|---|---|
Macronutrients in 100 g
| Proteins | 9.4 g |
| Fats | 8.9 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 2.1 g |
| Calories | 129 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.6 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 21.3 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.20 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 587 |
Calories per dayGenderGrowth
| Weight loss | Detention | Set |
|---|---|---|
| 13% | 10% | 8% |
| 972 kcal | 1350 kcal | 1620 kcal |
Macronutrient distribution
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
Vitamins per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Colored cauliflower: 100% C | 28341023013 |
| iWhich products: ◦ Egg B7 | 23235920? |
| iWhich products: ◦ Egg: 77% ◦ Colored cauliflower: 20% ◦ Bacon: 3% B4 (Choline) | 20264525? |
| iWhich products: ◦ Egg: 58% ◦ Colored cauliflower: 39% ◦ Bacon: 2% B5 | 18183015? |
| iWhich products: ◦ Egg: 85% ◦ Colored cauliflower: 15% B2 | 15183314? |
| iWhich products: ◦ Egg: 86% ◦ Bacon: 14% B12 | 15151314? |
| iWhich products: ◦ Colored cauliflower: 59% ◦ Egg: 35% ◦ Bacon: 6% B6 | 1313289? |
| iWhich products: ◦ Colored cauliflower: 77% ◦ Egg: 21% B9 | 1010196? |
| iWhich products: ◦ Colored cauliflower: 74% ◦ Cumin: 22% ◦ Black pepper: 3% K | 9122012? |
| iWhich products: ◦ Egg: 43% ◦ Colored cauliflower: 43% ◦ Bacon: 14% B1 | 66115? |
Minerals per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Egg: 83% ◦ Bacon: 16% Selenium | 2323432213 |
| iWhich products: ◦ Egg: 62% ◦ Colored cauliflower: 21% ◦ Bacon: 16% Phosphorus | 16162216? |
| iWhich products: ◦ Egg: 67% ◦ Colored cauliflower: 24% ◦ Bacon: 4% ◦ Cumin: 3% ◦ Black pepper: 2% Iron | 12593? |
| iWhich products: ◦ Sea salt: 48% ◦ Bacon: 28% ◦ Egg: 18% ◦ Colored cauliflower: 6% Sodium | 12122312? |
| iWhich products: ◦ Colored cauliflower Prebiotics | 11112111? |
| iWhich products: ◦ Bacon: 100% Chlorine | 99119? |
| iWhich products: ◦ Colored cauliflower: 68% ◦ Egg: 21% ◦ Bacon: 9% Potassium | 79108? |
| iWhich products: ◦ Egg: 63% ◦ Colored cauliflower: 19% ◦ Bacon: 17% Zinc | 791471 |
| iWhich products: ◦ Egg Iodine | 661044 |
Lipids per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Egg: 91% ◦ Olive oil: 6% ◦ Bacon: 3% Oleic acid (Omega-9) | 35446340? |
| iWhich products: ◦ Bacon: 78% ◦ Egg: 20% ◦ Olive oil: 2% Palmitic acid (Saturated) | 26264126? |
| iWhich products: ◦ Bacon: 99% Linoleic acid (Omega-6) | 25356032? |
| iWhich products: ◦ Egg: 67% ◦ Bacon: 33% Arachidonic acid (AA, Omega-6) | 216312742? |
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on KETO Allowed
on PALEO Allowed on a non-strict basis
Difficulty: simple
Max. per day ≈ 952 g ?Из расчета максимум 20 гр углеводов в день
Servings: 2 (1 serving ≈ 285 g)
Digestion time: 4 hour
Complete protein: ✔
Keto, LCHF: Recipes, Rules, Description
Olive oil, Black pepper, Egg, Sea salt, Cumin, Colored cauliflower, Bacon
Fry: 3 min, Slice: 5 min, Whisk with a mixer: 3 min
Keto, LCHF: Recipes, Rules, Description
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Fry the strips of bacon (4 pcs) for 2-3 minutes until they are crispy and golden.
Meanwhile, chop the leek (1/3 pcs) and cauliflower (300 g).
In the pan where the bacon was cooked, add the chopped leek and sauté it until soft.
Then add the cauliflower to the leek and continue to cook the mixture for about 5 minutes until the vegetables are soft.
If necessary, add a little olive oil (0.5 tsp).
In a separate bowl, whisk the eggs (4 pcs) with a fork and pour them into the pan with the vegetables.
Season the mixture with sea or pink Himalayan salt (1/4 tsp), black pepper (a pinch), and ground cumin (a pinch).
Stir constantly until the eggs start to thicken, which will take about 3 minutes.
When the dish is ready, sprinkle it with fresh herbs.
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