Passer au contenu principal

Omelette, curried, homemade

A homemade curried omelette is a cooked egg dish prepared with curry spices. The figures shown are for the recipe described, rather than for plain eggs. It mainly provides fat and protein, with a smaller amount of carbohydrate. Per 100g, it contains 36g of fat, including 21g of saturated fat, 8.4g of protein and 0.96g of salt.

Protein supports the growth and repair of body tissues. This recipe also provides vitamin B12, which helps maintain normal nerve function and red blood cell formation. Its saturated fat and salt content are relevant for people monitoring these nutrients. The nutritional content of homemade omelettes can vary with the ingredients used. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

370 kcal

Energy

1529 kJ

Graisse

36g

of which saturates

21g

Carbohydrate

3.5g

of which sugars

1.4g

Protéines

8.4g

Sel

0.96g

Eau

48g

Cholestérol

283mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

462µg

Vitamine D

2.2µg

Vitamine E

1.5mg

Vitamine C

0mg

Thiamin (B1)

0.08mg

Riboflavin (B2)

0.28mg

Niacin (B3)

0.3mg

Vitamine B6

0.09mg

Vitamine B12

1.7µg

Folate

24µg

Calcium

78mg

Fer

4.5mg

Magnésium

26mg

Phosphorus

134mg

Potassium

232mg

Sodium

384mg

Zinc

0.9mg

Copper

0.1mg

Sélénium

13µg

Iodine

46µg

Other types of omelette

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Omelette, cheese, homemade

268 kcal

16g

23g

0g

Omelette, plain, homemade

191 kcal

11g

16g

0g

Omelette, Spanish, homemade

112 kcal

5.6g

7.6g

–

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine