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Low-calorie salad rich in vitamins C and K
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Garden cress salad has 32 calories. It contains 5.5 g of carbs, 2.6 g of protein, 0.7 g of fat and 1.8 g of fiber. Its 250 µg of Vitamin K covers 208% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 100 g
32
KCAL / 100G
Carbs
5.5g
· 2% DV
Protein
2.6g
· 5% DV
Fat
0.7g
· 1% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 57% · Protein 27% · Fat 16%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 32 kcal | |
| Total fat | 0.7 g | 1% |
| Saturated fat | 0.1 g | 1% |
| Trans fat | 0 g | |
| Sodium | 28 mg | 1% |
| Total carbohydrate | 5.5 g | 2% |
| Fiber | 1.8 g | 6% |
| Protein | 2.6 g | 5% |
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 serving (medium) | 150 g | 48 kcal |
| 1 piece (mini) | 30 g | 10 kcal |
| 1 cup (shredded) | 45 g | 14 kcal |
| 1 cup (chopped) | 70 g | 22 kcal |
| 100 g | 100 g | 32 kcal |
| 1 serving (small) | 100 g | 32 kcal |
| 2 cup (chopped) | 140 g | 45 kcal |
| 1 serving (large) | 220 g | 70 kcal |
Calculated from 32 calories per 100 g.
To make garden cress salad, rinse and thoroughly dry the leaves, then toss them with chopped tomato, cucumber, or other crisp vegetables. Add lemon juice and olive oil just before serving so the delicate greens do not wilt.
Garden cress salad has a fresh, peppery bite, often compared with mustard or radish greens. Tender leaves usually taste milder than mature ones, and a lemon-and-olive-oil dressing or sweet tomato helps balance the sharpness.
No. Garden cress and watercress are different plants, though both have peppery leaves and can be served raw in salads. Garden cress salad is made with garden cress, so a recipe calling for watercress may have a different texture and flavor.
Rinse garden cress gently under cold running water, separating the leaves to remove any grit, then dry it well in a salad spinner or clean towel. Dry leaves hold dressing better and stay crisp longer than wet ones.
Keep garden cress salad crisp by drying the leaves thoroughly and adding dressing only when you are ready to eat. If preparing it ahead, store the greens and chopped vegetables separately from the lemon juice, oil, or other dressing.
Yes, garden cress salad is usually eaten raw, which keeps the leaves crisp and their peppery flavor fresh. Wash the leaves carefully before serving; cooking garden cress is possible, but it softens quickly and no longer has the texture of a fresh salad.
A simple lemon-and-olive-oil dressing suits garden cress salad because its acidity balances the leaves' peppery flavor without overpowering them. You can also use a light vinaigrette, but add it shortly before serving to avoid wilting.
Undressed garden cress salad is best eaten within a day, since the tender leaves lose crispness quickly. Keep it covered and refrigerated, with the dressing stored separately; once dressed, it is better served straight away.
You can briefly cook garden cress, but it wilts rapidly and is usually used raw in garden cress salad. If you want a warm version, stir the leaves into a hot dish at the end rather than cooking them for long.
Garden cress salad pairs well with grilled fish, chicken, eggs, and mild cheeses. Its peppery leaves also add a fresh contrast beside rich or creamy dishes, while tomato and cucumber make the salad itself milder and more substantial.
Vitamins
Vitamin K
250µg · 208% DV
Vitamin C
43mg · 48% DV
Folate
80µg · 20% DV
Vitamin A
173µg · 19% DV
Minerals
Manganese
0.35mg · 15% DV
Phosphorus
76mg · 11% DV
Potassium ⭐
330mg · 10% DV
Magnesium
38mg · 9% DV
Sodium
28mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 32 calories in 100 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.
Garden cress salad is a fresh salad built around peppery garden cress leaves. In Turkish home cooking, it may be combined with tomato, cucumber or onion and dressed simply with lemon and olive oil; the exact mix varies from household to household.
It is served alongside everyday meals, including grilled dishes and beans, and the crisp leaves bring a lively, slightly pungent contrast to milder foods. The salad is generally low in calories and provides vitamins C and K; a 100 g serving has 32 calories. For a lighter dressing, use a little olive oil and add the lemon just before serving so the leaves stay fresh.
Very 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
0.1g
MONOUNSATURATED
0.14g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 1.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.