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Crunchy vegetable salad with sesame-soy dressing
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
104
KCAL / 100G
Carbs
8.6g
· 32%
Protein
2.3g
· 9%
Fat
7.1g
· 59%
Fiber
2.4g
Vitamins
Vitamin K
47µg · 39% DV
Vitamin C
18.5mg · 21% DV
Vitamin A
150µg · 17% DV
Folate
38µg · 10% DV
Minerals
Sodium
310mg · 13% DV
Zinc
1mg · 9% DV
Phosphorus
61mg · 9% DV
Calcium
72mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.98g
MONOUNSATURATED
2.45g
POLYUNSATURATED
2.48g
Omega 6:3 ratio 29.4:1
Above the ideal 4:1 (29.4:1).
Asian salad with sesame dressing contains 104 calories per 100 g.
It provides 2.3 g of protein per 100 g. This is a modest amount of protein for the calorie content.
Asian salad with sesame dressing has 8.6 g of carbohydrates per 100 g. Its glycemic index is 25.
Yes. With a glycemic index of 25, it is a low-GI choice.
There are 7.1 g of fat in a 100 g serving. Fat makes up a notable share of its calories.
Yes, it contains 2.4 g of fiber per 100 g. Fiber can contribute to the filling quality of a meal.
Yes, it is compatible with vegan eating. It also fits vegetarian, Mediterranean, and flexitarian dietary patterns.
It contains sesame, soy, and gluten. People with allergies or sensitivities to these ingredients should avoid it or check the product details carefully.
No. It contains gluten and is not suitable for a gluten-free diet.
Yes, it is classified as a processed food. Per 100 g, it provides 104 calories, 2.3 g protein, 8.6 g carbs, 7.1 g fat, and 2.4 g fiber.
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Nutrition data compiled from USDA FoodData Central and scientific sources.