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Low-calorie fresh salad rich in vitamin C
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
27
KCAL / 100G
Carbs
5.5g
· 74%
Protein
1.3g
· 17%
Fat
0.3g
· 9%
Fiber
1.8g
Vitamins
Vitamin C
74mg · 82% DV
Vitamin K
19µg · 16% DV
B6
0.11mg · 6% DV
Folate
23µg · 6% DV
Minerals
Potassium ⭐
254mg · 7% DV
Iron
1mg · 6% DV
Phosphorus
29mg · 4% DV
Magnesium
14mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
0.04g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
It contains 27 calories per 100g. That makes it a low-calorie vegetable-based option.
There are 1.3g of protein per 100g. It provides a modest amount of protein.
It has 5.5g of carbohydrates per 100g. That is relatively light for a vegetable salad.
Yes, it is very low in fat. It contains just 0.3g of fat per 100g.
Yes, it provides 1.8g of fiber per 100g. Fiber can help make a light salad feel more satisfying.
Its glycemic index is 15. That places it in the low-GI range.
It can fit many diet plans because it is low in calories and fat while also providing fiber. Per 100g, it has only 27 calories.
Yes, it is suitable for both vegan and vegetarian diets. It is also compatible with Mediterranean, Paleo, Flexitarian, Gluten-Free, and Sattvik eating patterns.
Yes, the provided diet compatibility lists it as gluten-free. It is suitable for people avoiding gluten.
Yes, it is listed as unprocessed. Its processing level is given as unprocessed, which is the least processed category.
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Nutrition data compiled from USDA FoodData Central and scientific sources.