Scrambled egg whites with turkey breast Recipe
Scrambled egg whites with turkey breast has a average-calorie, low-carb, average-fat and high-protein content. It is a good source of Vitamin A and Vitamin C.
The food contains 5.7g of carbs. The carbohydrate profile of the the food reveals it is low in complex carbs and low in Simple carbs. Carbs are our primary source of energy but its source should be chosen with utmost care. Complex carbs are a more desirable addition to your diet, where as simple carbs should be consumed in moderation as it is very easily broken down, assimilated and absorbed in the body. Its sugar content is among the bottom 20 percentile. This is for people watching their sugar intake. With 17.6 gms of protein, it is high in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.
Because of its average fat content, it could be suitable option, especially if you're watching your fat intake for health reasons. It's average MUFA and low PUFA. In terms of Polyunsaturated Fat content it is ranked in the bottom 20% of all food items. It is also ranked in the bottom 20 percentile in terms of its Monounsaturated Fat content, which are considered among "good fats".
It is also rich in Vitamin C, whose benefits include, but are not limited to protection against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling.
It has a high density of Sodium, thus making it unsuitable for a low-sodium diet. Besides other nutrients, it is average in Magnesium, which is an essential micronutrient needed to keep muscle and nerve functioning normal and heart beat rhythmic. It also helps to support a healthy immune system, and keeps bones strong.
Ideally consumed as a Main Dish.
Our comprehensive nutrition ranking methodology, which inspects every nutrition element that this food is composed of, comes up with a nutrition ranking of 65, for Scrambled egg whites with turkey breast, and we advise that this food in moderation.
Calorie Breakdown
| Calories from Protein | 42% | |
| Calories from Fat | 44% | |
| Calories from Carbs | 14% |
Why this is good for you
- Very high in Protein
- High in Vitamin A
- Very high in Vitamin C
Why this is bad for you
- High in Sodium
Vitamin Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Vitamin A | 1095 IU | 21.9% | ||
| Vitamin C | 31.7 mg | 52.9% | ||
| Vitamin D | 0 IU | |||
| Vitamin E | 1.1 mg | 3.6% | ||
| Thiamin | 0.03 mg | 2.1% | ||
| Riboflavin | 0.05 mg | 3.1% | ||
| Niacin | 0.3 mg | 1.5% | ||
| Vitamin B6 | 0.07 mg | 3.5% | ||
| Folate | 10 mcg | 2.5% | ||
| Vitamin B12 | 0.07 mcg | 1.2% | ||
| Pantothenic Acid | 0.12 mg | 1.2% |
Mineral Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Calcium | 67 mg | 6.7% | ||
| Iron | 0.7 mg | 3.9% | ||
| Magnesium | 23.2 mg | 5.8% | ||
| Phosphorus | 206 mg | 20.6% | ||
| Potassium | 224.6 mg | 6.4% | ||
| Sodium | 659.5 mg | 27.5% | ||
| Zinc | 0.75 mg | 5% | ||
| Copper | 0.17 mg | 8.7% | ||
| Manganese | 0.05 mg | 2.7% | ||
| Selenium | 2.2 mcg | 3.2% |
Carbohydrate Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Total Carbohydrate | 5.7 g | 1.9% | ||
| Dietary Fiber | 0.7 g | 2.8% | ||
| Sugars | 0.6 g |
Protein Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Protein | 17.6 g | 35.2% |
Fat Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Total Fat | 8.2 g | 12.6% | ||
| Saturated Fat | 1.6 g | 8% | ||
| Monounsaturated Fat | 5.4 g | |||
| Polyunsaturated Fat | 0.7 g |
Popular Questions Asked
Nutrition Facts
Serving size
Amount Per Serving
Calories 171 Calories from Fat 0
% Daily Value *
Total Fat 8.2 g 12.6%
Saturated Fat 1.6 g 8%
Trans Fat
Cholesterol 19.1 mg 6.4%
Sodium 659.5 mg 27.5%
Total Carbohydrates 5.7 g 1.9%
Dietary Fiber 0.7 g2.8%
Sugars 0.6 g
Protein 17.6 g 35.2%
Vitamin A 21.9% Vitamin C 52.9%
Calcium 6.7% Iron 3.9%
*Based on a 2000 Calorie diet
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