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Low-calorie green salad with sorrel, providing vitamin C and folate
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 bottle (medium) of Green salad with sorrel (150 g) has 36 calories. That works out to 24 calories per 100 g. It contains 5.4 g of carbs, 2.7 g of protein, 0.6 g of fat and 3.2 g of fiber. Its 180 µg of Vitamin K covers 150% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 bottle (medium) · 150 g
36
KCAL / 150G
Carbs
5.4g
· 2% DV
Protein
2.7g
· 5% DV
Fat
0.6g
· 1% 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 57% · Protein 29% · Fat 14%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 36 kcal | |
| Total fat | 0.6 g | 1% |
| Saturated fat | 0.09 g | 0% |
| Trans fat | 0 g | |
| Sodium | 27 mg | 1% |
| Total carbohydrate | 5.4 g | 2% |
| Fiber | 3.2 g | 11% |
| Protein | 2.7 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 bottle (medium) | 150 g | 36 kcal |
| 1 piece (half) | 6 g | 1 kcal |
| 1 piece (whole) | 12 g | 3 kcal |
| 1 cup (shredded) | 35 g | 8 kcal |
| 2 cup (shredded) | 70 g | 17 kcal |
| 100 g | 100 g | 24 kcal |
| 1 serving (small) | 120 g | 29 kcal |
| 1 serving (medium) | 180 g | 43 kcal |
| 1 serving (large) | 250 g | 60 kcal |
Calculated from 24 calories per 100 g.
Green salad with sorrel is made by tossing washed, thoroughly dried sorrel with mild salad greens and fresh vegetables. Dress it just before serving with olive oil, a little lemon juice, and salt so the leaves stay crisp and the sorrel’s tang remains fresh.
Green salad with sorrel tastes fresh and distinctly tart, because sorrel leaves have a lemony sharpness. Mild greens such as lettuce soften that tang, while a creamy dressing or a little olive oil rounds it out.
Yes, green salad with sorrel is meant to be eaten raw, and the leaves’ bright acidity works well in a fresh salad. Wash the leaves carefully under running water and dry them before dressing. Sorrel is high in oxalates, so people advised to limit oxalates should ask their clinician about portions.
A simple olive-oil dressing goes best with green salad with sorrel. Add lemon juice sparingly, since sorrel already tastes tart; a yogurt-based dressing is another good choice when you want to mellow the sharpness.
Lettuce, baby spinach, and tender herbs go well in green salad with sorrel because their mild flavors balance the tangy leaves. Peppery arugula can work too, but use less if you want the sorrel to remain the main flavor.
Wash sorrel for green salad with sorrel by separating the leaves and rinsing them thoroughly under cool running water. Swish them in a bowl of clean water if soil is trapped in the folds, then dry well; excess water makes the dressing watery.
Yes, you can wash and dry the ingredients for green salad with sorrel ahead of time and refrigerate them in a covered container. Keep the dressing separate and add it just before serving, because dressed sorrel and other tender leaves wilt quickly.
Green salad with sorrel pairs well with grilled fish, chicken, roasted vegetables, or beans. Its tart flavor cuts through richer main dishes, and it also works as a fresh side for a simple soup or savory tart.
Arugula or watercress can replace sorrel in green salad with sorrel when you want a similarly lively leaf. Neither has sorrel’s lemony tartness, so add a little lemon juice to the dressing if you want to recreate that brightness.
Yes, green salad with sorrel contains oxalates because sorrel leaves naturally contain these compounds. People with a history of calcium-oxalate kidney stones or a prescribed low-oxalate diet should ask a healthcare professional how much sorrel is appropriate for them.
Vitamins
Vitamin K
180µg · 150% DV
Vitamin C
36mg · 40% DV
Vitamin A
315µg · 35% DV
Folate
87µg · 22% DV
Minerals
Manganese
0.48mg · 21% DV
Iron
2.85mg · 16% DV
Potassium ⭐
480mg · 14% DV
Copper
0.12mg · 13% DV
Sodium
27mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 36 calories in 1 bottle (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.
Green salad with sorrel brings fresh leafy greens together with sorrel, whose bright, lemony sharpness gives the bowl its character. It is not tied to one fixed regional recipe: the other leaves can vary with the season and what is available, and a simple dressing is often all it needs.
Serve it as a fresh side with a main meal, or add beans or chickpeas to make it more substantial. Sorrel’s tang works especially well alongside grilled vegetables, eggs or mild grains. The salad is light in calories and provides fibre, vitamin C and folate; its listed energy is 24 calories per 100 g. For a lighter dressing, use lemon juice and just a little olive oil.
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
0.09g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 0.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.