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Pepper and Zucchini Frittata
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Pepper and Zucchini Frittata

Paprika-based Bell Peppers Bell Pepper Frittata Zucchini
Specification & Key Parameters
13 parameter
Parameter Value Parameter Value
Preparation time
~
Number of portions
1
Cena (Walmart)
$1.39
Cost of one portion
$1.39
Number of ingredients needed for preparation
6
Total calories
452
Calories per 1 portion
452 kcal
Amount of protein per portion
21g
Amount of fat per portion
17g
Amount of carbohydrates per portion
53g
Amount of fiber per portion
9g
Glycemic Index (GI)
IG 42
Glycemic Load (GL)
GL 18.2
Prices calculated for Walmart
$1.39 / serving
$1.39 (Number of portions: 1)
Pepper and Zucchini Frittata
Specialist Verified
Kcal
452 kcal
Protein 23%
21 g
Fat 19%
17.5 g
Carbohydrates 58%
52.7 g
fiber: 9.3 g IG: 42
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Ingredients

Ingredients

Calculate for portions:
B: 1.8g
T: 0.2g
W: 4.8g
28 kcal
B: 14g
T: 10.9g
W: 0.7g
157 kcal
B: 0.7g
T: 0.2g
W: 4.2g
21 kcal
B: 2.8g
T: 0.9g
W: 40g
179 kcal
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Supermarket Chain Price Comparator

PRO Price Comparator & Store Map Store Prices

Supermarket Chain Price Comparator — Pepper and Zucchini Frittata

Compare estimated shopping costs across major supermarket chains, scale portions or weight, and calculate the route to your nearest store.

Cheapest Aldi
1,26 € / 1 portion
Calculate for portions:
Select supermarket chain
Cost of one portion ( 1 portion ) 1,26 €
100 kcal 0,28 €
20 g protein 1,20 €
Unlock the full multi-chain price comparator and interactive store route planner with a PRO subscription.
Select supermarket chain 1 portion 1 portion 2 portions 4 portions Find store on map & calculate route
Aldi Cheapest
1,26 € 1,26 € 2,52 € 5,04 €
Lidl +2%
1,28 € 1,28 € 2,56 € 5,12 €
Tesco +10%
1,39 € 1,39 € 2,78 € 5,56 €
Carrefour +13%
1,43 € 1,43 € 2,86 € 5,72 €
SPAR +17%
1,47 € 1,47 € 2,94 € 5,88 €
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Recipe preparation steps

1
Wash the zucchini and red bell pepper, seed the pepper, and cut both vegetables into thin strips. Rinse and dry the kale and tear into smaller pieces, discarding the tough stems.
2
Heat the rapeseed oil in a skillet, add the zucchini and bell pepper strips along with the kale leaves, and sauté for a few minutes until the vegetables soften slightly.
3
Beat the egg in a small bowl with a pinch of salt, pepper, and dried oregano, pour over the vegetables in the skillet, and cook the frittata over low heat on both sides until fully set.
4
Transfer the finished frittata to a plate and serve warm with a slice of light rye bread.
Contains allergens 12
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Nutrients

Nutritional Profile & Bioactivity

Nutrients

Precise micro- and macronutrient analysis with daily reference intake (RDA) coverage (1 portion)

Calculate for portions:
Macronutrient Distribution 1 portion
452 kcal
Protein 21g (19% kcal)
Fat 17.5g (35% kcal)
Carbs 52.7g (46% kcal)
Protein
21g
Fat
17.5g
Carbs
52.7g
Fiber
9.3g
Pepper and Zucchini Frittata
Bio-Analysis Recipe

Pepper and Zucchini Frittata

452 kcal B: 21g T: 17.5g W: 52.7g 9.3g fib.
Glycemic Load
IG 42 ŁG 18
Moderate
Workout Window
60-90 min
Pre-workout
🔍
Looking for a specific mineral or vitamin? Explore all 110 nutrients organized by category and RDA coverage.
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Estimated Daily Glycemic & Insulin Curve

Glucose Curve

Blood Glucose Curve & Glycemic Index

Biochemical model of blood glucose dynamics (0-180 min) accounting for fat, protein, and fiber buffering.

Calculate for portions:
Glucose Curve

Blood Glucose Curve (0-180 min)

Biochemical model of blood glucose dynamics (0-180 min) accounting for fat, protein, and fiber buffering.

Glycemic Load (GL): Moderate (18.2)
Chart series:
Time horizon:
180 90 160 74 140 57 120 41 100 25 80 8 140 mg/dL 0 min 15 min 30 min 45 min 60 min 90 min 120 min 150 min 180 min 6 µU/mL 18 µU/mL 30 µU/mL 32 µU/mL 26 µU/mL 18 µU/mL 12 µU/mL 8 µU/mL 6 µU/mL 86 mg/dL 102 mg/dL 112 mg/dL 116 mg/dL 111 mg/dL 102 mg/dL 94 mg/dL 88 mg/dL 86 mg/dL 116 mg/dL
Clinical Insight (Glycemic Model) Moderate glycemic load (GL 18.2) leads to a controlled glucose rise up to ~116 mg/dL followed by a gradual return to baseline.
Glycemic Load (GL) Moderate
18.2 GL pts

Glycemic Load (GL) combines both the Glycemic Index (GI) and the actual amount of digestible carbohydrates in a serving.

Clinical thresholds: Low ≤ 10 pts • Moderate 11–19 pts • High ≥ 20 pts

Index (GI)
42
Glucose peak
116
mg/dL
P+F+Fiber buffer
1
🛡️ Glycemic buffering in this meal
Protein (21 g), fat (17.5 g), and dietary fiber (9.3 g) slow gastric emptying and attenuate the postprandial glucose peak.
Net carbohydrates (digestible) 43.4 g
Simple sugars: 8.6 g Slowing fiber: 9.3 g
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