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Low-calorie, high-water salad with vitamin C and vitamin K
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Green salad with tomatoes (120 g) has 24 calories. That works out to 20 calories per 100 g. It contains 4.3 g of carbs, 1.2 g of protein, 0.2 g of fat and 1.8 g of fiber. Its 114 µg of Vitamin K covers 95% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 100 g
20
KCAL / 100G
Carbs
3.6g
· 1% DV
Protein
1g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
1.5g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 71% · Protein 20% · Fat 9%
Vitamins
Vitamin K
95µg · 79% DV
Vitamin A
185µg · 21% DV
Vitamin C
12mg · 13% DV
Folate
42µg · 11% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
220mg · 6% DV
Calcium
28mg · 3% DV
Magnesium
12mg · 3% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 20 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.
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
0.03g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 0.5:1
Below the ideal 4:1 — a good omega balance.
For the best texture, prepare it just before serving. If you need to prep ahead, keep washed, thoroughly dried greens separate from the tomatoes and dressing.
Undressed salad usually stays at its best for 1-2 days in a sealed container, although tomatoes can release moisture and soften the leaves. Once dressed, it is best eaten the same day.
Freezing is not recommended. The greens and tomatoes become watery and limp after thawing, so the salad loses its fresh texture.
Dry the greens very well after washing, add tomatoes close to serving time, and season with salt at the end. Salt draws water out of tomatoes quickly.
No, but a small amount can improve flavour and help the body absorb certain fat-soluble plant compounds. Keep the portion moderate, since dressing can add substantially more energy than the vegetables themselves.
Yes. Vitamin C from tomatoes can support absorption of non-heme iron from foods such as lentils, beans, and leafy greens.
On its own, it is a light option that can work as a refreshing side before exercise. After training, pair it with a protein-rich food such as eggs, yogurt, beans, chicken, or fish for a more complete recovery meal.
Rinsing leaves individually under clean running water helps remove soil and surface residues, but it cannot guarantee removal of all microbes. Discard damaged leaves and use clean hands, utensils, and preparation surfaces.
People taking warfarin or other medicines affected by vitamin K should avoid suddenly making large changes to their intake of dark leafy greens. Consistent intake is usually more important than avoiding greens altogether; personalised advice should come from their clinician.
By itself, it may not be filling enough for a main meal. Add beans, lentils, eggs, chicken, fish, cheese, or a whole-grain side to make it more satisfying and balanced.
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Nutrition data compiled from USDA FoodData Central and scientific sources.