Breakfast
Menemen with sumac
Softly set eggs with tomato, green sweet pepper and sumac.
Servings in this printout: 2
Ingredients
- 110 g egg without shell
- 125 g tomato
- 170 g green sweet pepper
- 2 g Culpeper's Sumac Ground (sumac and salt)
- 13.5 g neutral cooking oil
- salt
Method
- Dice the tomato and green sweet pepper.
- Heat the oil in a pan and cook the pepper until soft. Add tomato and cook until it begins to break down.
- Add the eggs to the pan and stir into the tomatoes. Cook gently until just set.
- Season with sumac and salt and serve immediately.
GK and nutrition apply only to these weighed edible ingredients and this serving count. GK is a LOW-confidence modelled estimate: the applied GI codes are not measurements of this dish. Small documented omissions contribute uncertainty. Suggested side dishes are outside the calculation. Changes to products or amounts require a new estimate.
The 2 g sumac dose is specific to this Culpeper’s product. The omitted macro portion is bounded at 1 g of each macro and 9 kcal per serving; omitted available carbohydrate for GK is at most 0.635 g/serving in the source model.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 4.45 g
- Total carbohydrates (incl. fibre and polyols)
- 6.23 g
- Protein
- 8.08 g
- Fat
- 12.27 g
- Modeled GL estimate
- about 2 / serving
low GL
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.
Estimate details and sources ↗
How was the estimate calculated?
The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.
- egg without shell · Value used in the model
- tomato · Value used in the model
- green sweet pepper · Value used in the model
Documented small portions are omitted from this calculation. Their combined amount or documented upper bound is shown separately. This is a modeled ingredient estimate, not a measured meal response. Biological uncertainty has not been quantified.
Small portions omitted: 0.6 g available carbohydrate per serving.
Research sources and technical details
Source names and technical notes appear in their original form.
- egg without shell ·
op142-lowcho50-v2 · op146-fineli-858 - tomato ·
op142-vegetable-imputation40 · op146-fineli-352 - green sweet pepper ·
op142-vegetable-imputation40 · op146-fineli-387
Carbohydrate data sources
- KANANMUNA, KUORETON · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- TOMAATTI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- PAPRIKA, VIHREÄ · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- RUOKAÖLJY KESKIARVO, 87 % RYPSI- 8 % AURINGONKUKKA- JA 5% OLIIVIÖLJY · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
GI and calculation sources
- PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
- PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION