| 10 | ||
| 3 | ||
| 7 | ||
| 3 | ||
23 | ||
|---|---|---|
| Proteins | 6.8 |
| Digestible proteins | 6.2 |
| Fats | 10.1 |
| Net carbohydrates | 1.7 |
| Calories | 127 kcal |
| Indexes | |
| Glycemic index | 7.9 |
| Glycemic load | 0.5 |
| Insulin index, II | 22.5 |
| Disease inflammatory index, DII | -0.31 |
| Antioxidant, ORAC | 441 |
| Weight loss | Detention | Set |
|---|---|---|
| 13% | 9% | 8% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| Oleic acid (Omega-9) | 45565180?62 |
| Palmitic acid (Saturated) | 17171727?35 |
| Arachidonic acid (AA, Omega-6) | 14422884?8 |
| Allowed on diets | |
|---|---|
| Keto | |
| Mediterranean | |
Prepare the zucchini (100 g): you need to cut off the ends and grate it on a coarse grater.
If the zucchini turns out to be too juicy, it is recommended to squeeze out the excess moisture beforehand.
Add eggs (2 pcs.) and a little salt to the resulting mixture. Mix everything thoroughly.
After that, place a frying pan on the stove and heat vegetable oil (15 g).
Pour the prepared mixture of zucchini and eggs into the pan, evenly spreading it over the surface. Cover the pan with a lid and leave it on medium heat for about 4 minutes.
When the omelet is browned, place slices of tomatoes (50 g) and cheese (20 g) on one half of the pancake. Carefully cover the filling with the other half of the omelet.
Cover again with a lid, reduce the heat to the minimum, and wait another 2-3 minutes for the tomatoes to warm up slightly and the cheese to melt.
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