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Low calorie and rich in vitamin K
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
17
KCAL / 100G
Carbs
3.3g
· 67%
Protein
1.2g
· 24%
Fat
0.2g
· 9%
Fiber
2.1g
Vitamins
Vitamin K
126µg · 105% DV
Vitamin A
370µg · 41% DV
Folate
38µg · 10% DV
Vitamin C
9.2mg · 10% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
194mg · 6% DV
Calcium
36mg · 4% DV
Phosphorus
29mg · 4% 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Green salad has 17 calories per 100 grams. That makes it a very light food choice.
Green salad provides 1.2 grams of protein per 100 grams. It contains some protein, but it is not a high-protein food.
Green salad contains 3.3 grams of carbohydrates per 100 grams. This places it among low-carb vegetable options.
Yes, but only a very small amount. Green salad has 0.2 grams of fat per 100 grams.
Green salad provides 2.1 grams of fiber per 100 grams. Its fiber content can help make meals feel more filling.
The glycemic index of green salad is 15. That is considered a low GI value.
It can fit well into weight-loss diets because it has only 17 calories per 100 grams. Its fiber content also adds volume with relatively few calories.
Yes, green salad is listed as compatible with keto. It also has 3.3 grams of carbs per 100 grams.
Yes, green salad is compatible with both vegan and vegetarian diets. It is also listed as suitable for several other eating patterns.
Green salad is classified as unprocessed. This means it is in its natural, minimally altered form.
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Nutrition data compiled from USDA FoodData Central and scientific sources.