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Plant protein, fiber, vitamins and minerals, low fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
18.5g
· 64%
Protein
6.8g
· 23%
Fat
1.7g
· 13%
Fiber
5.8g
Vitamins
B1
0.22mg · 18% DV
Vitamin K
22µg · 18% DV
Folate
52µg · 13% DV
B6
0.16mg · 9% DV
Minerals
Phosphorus
110mg · 16% DV
Iron
2mg · 11% DV
Zinc
1mg · 9% DV
Potassium ⭐
310mg · 9% 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.22g
MONOUNSATURATED
0.13g
POLYUNSATURATED
0.26g
Omega 6:3 ratio 5.5:1
Above the ideal 4:1 (5.5:1).
Green lentil salad contains 120 calories per 100 g.
A 100 g serving of green lentil salad provides 6.8 g of protein. It is a salad option that contains plant-based protein.
Yes. Green lentil salad provides 5.8 g of fiber per 100 g, which can contribute to a more satisfying meal.
Green lentil salad contains 18.5 g of carbohydrates per 100 g.
Green lentil salad has a glycemic index of 28. This is considered a low glycemic index value.
It can fit into a balanced eating plan with attention to portion size. Per 100 g, it provides 120 calories, 6.8 g of protein, and 5.8 g of fiber.
Yes, green lentil salad is compatible with vegan and vegetarian diets. It also fits flexitarian and Mediterranean eating patterns.
Based on the provided dietary compatibility information, green lentil salad is suitable for a gluten-free diet.
Green lentil salad contains 1.7 g of fat per 100 g. Its fat content is lower than its carbohydrate and protein content.
Green lentil salad is classified as minimally processed. This may be relevant for people choosing foods that undergo less processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.