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Light salad with fiber and potassium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Banana lettuce salad (150 g) has 86 calories. That works out to 57 calories per 100 g. It contains 21 g of carbs, 1.4 g of protein, 0.3 g of fat and 3.2 g of fiber. Its 60 µg of Vitamin K covers 50% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 150 g
86
KCAL / 150G
Carbs
21g
· 8% DV
Protein
1.4g
· 3% DV
Fat
0.3g
· 0% DV
Fiber
3.2g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 91% · Protein 6% · Fat 3%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 86 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.11 g | 1% |
| Trans fat | 0 g | |
| Sodium | 6 mg | 0% |
| Total carbohydrate | 21 g | 8% |
| Fiber | 3.2 g | 11% |
| Protein | 1.4 g | 3% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 150 g | 86 kcal |
| ½ cup (small) | 75 g | 43 kcal |
| 100 g | 100 g | 57 kcal |
| 1 serving (small) | 120 g | 68 kcal |
| 1 serving (large) | 200 g | 114 kcal |
| 1.5 cup (large) | 225 g | 128 kcal |
| 2 cup (extra large) | 300 g | 171 kcal |
Calculated from 57 calories per 100 g.
To make banana lettuce salad, wash and dry the lettuce, then tear it into bite-size pieces and slice a firm, ripe banana. Add the banana just before serving; a little lemon juice and olive oil bring the sweet and crisp ingredients together.
A lemon-and-olive-oil dressing works well with banana lettuce salad because its acidity balances the banana’s sweetness. Add the dressing right before serving so the lettuce stays crisp; a lightly seasoned yogurt dressing is another option.
It is best not to assemble banana lettuce salad ahead of time. Cut banana browns and dressed lettuce wilts as it sits. Wash and dry the lettuce in advance, but slice the banana and add the dressing just before serving.
Toss the banana slices for banana lettuce salad with a little lemon juice to slow browning. It will not prevent discoloration indefinitely, so slice the fruit shortly before serving for the freshest appearance and texture.
Use a ripe but still firm banana for banana lettuce salad. It should slice cleanly and hold its shape among the lettuce; an overripe banana can turn mushy, while an unripe one is too firm and starchy for most salads.
Chopped walnuts, cucumber, or fresh mint can complement banana lettuce salad. Walnuts add crunch, while cucumber and mint keep it refreshing. Use additions sparingly so they do not overwhelm the mild lettuce and sweet banana.
Serve banana lettuce salad alongside grilled vegetables, beans, or a savory lunch dish. Its sweet fruit makes it a refreshing contrast to a savory main, but it may taste overly sweet beside another fruit-based or sweetly dressed dish.
Banana lettuce salad is best eaten the day it is made and should be refrigerated in a covered container if you are not serving it immediately. The banana will brown and the lettuce will soften, especially once dressed.
Yes, wash the lettuce leaves for banana lettuce salad under running drinking water, then dry them thoroughly. Excess water dilutes the dressing and makes the leaves limp; prepare the banana only after the lettuce is clean and dry.
Children can eat banana lettuce salad if they are ready to chew both ingredients safely. Wash the lettuce well, cut or tear it into manageable pieces, and introduce any unfamiliar add-ins separately so you can see how your child handles them.
Vitamins
Vitamin K
60µg · 50% DV
B6
0.35mg · 21% DV
Vitamin C
13.95mg · 16% DV
Vitamin A
115.5µg · 13% DV
Minerals
Copper
0.12mg · 13% DV
Manganese
0.3mg · 13% DV
Potassium ⭐
404mg · 12% DV
Magnesium
26mg · 6% DV
Sodium
6mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 86 calories in 1 cup (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Banana lettuce salad combines sliced banana with crisp lettuce leaves. It is a simple fresh-fruit-and-greens combination rather than a widely established traditional dish, and can be put together quickly at home.
The banana’s soft sweetness contrasts with the lettuce’s crunch. Serve it soon after mixing as a light snack or alongside a meal; a little lemon juice can brighten the flavour and balance the sweetness. Mostly fruit and vegetables, it is low in fat and provides fibre—about 2.1 g per 100 g. Choose a banana that is ripe but still firm so the slices hold their shape, and add the dressing just before serving to keep the leaves crisp.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.11g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.