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Leafy green blend rich in vitamins C and K
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
31
KCAL / 100G
Carbs
4.8g
· 54%
Protein
2.7g
· 31%
Fat
0.6g
· 15%
Fiber
2.3g
Vitamins
Vitamin K
650µg · 542% DV
Vitamin C
120mg · 133% DV
Vitamin A
305µg · 34% DV
Folate
115µg · 29% DV
Minerals
Iron
4mg · 22% DV
Calcium
150mg · 15% DV
Potassium ⭐
430mg · 13% DV
Magnesium
45mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.08g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.27g
Omega 6:3 ratio 1.3:1
Below the ideal 4:1 — a good omega balance.
Arugula and parsley greens contain 31 calories per 100 grams. That makes them a low-calorie vegetable option.
There are 2.7 grams of protein per 100 grams. For a vegetable, that provides a modest protein contribution.
They provide 4.8 grams of carbohydrates per 100 grams. This is relatively low for many eating patterns.
Yes, according to the provided diet compatibility, they fit a keto diet. They have 4.8 grams of carbs and 0.6 grams of fat per 100 grams.
The glycemic index is 15. That places them in the low-GI range.
They contain 2.3 grams of fiber per 100 grams. Their fiber content, along with low calories, may support satiety.
Yes, they are listed as compatible with vegan and vegetarian diets. They also fit Mediterranean, paleo, gluten-free, and flexitarian eating patterns.
Yes, they contain just 0.6 grams of fat per 100 grams. That makes them a very low-fat vegetable.
They are classified as minimally processed. This indicates a food close to its natural form.
Yes, the provided diet compatibility lists them as gluten-free. They are also categorized as vegetables and minimally processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.