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🥬

Low GI
Natural

Greens (Lettuce etc.) Calories

Low calorie, high water and fiber, good source of folate and vitamin K

CALORIES

15kcal

GI

15low

POTASSIUM

238mg

FIBER

1.3g

Greens (Lettuce etc.) Nutrition Facts

Selected: 100 g

15

KCAL / 100G

Carbs

2.9g

· 61%

Protein

1.4g

· 29%

Fat

0.2g

· 10%

Fiber

1.3g

Greens (Lettuce etc.) Vitamins & Minerals

Vitamins

Vitamin K

126µg · 105% DV

Vitamin A

370µg · 41% DV

Folate

38µg · 10% DV

Vitamin C

9.2mg · 10% DV

Minerals

Potassium

238mg · 7% DV

Iron

1mg · 6% DV

Calcium

36mg · 4% DV

Phosphorus

29mg · 4% DV

Greens (Lettuce etc.) Glycemic Index

GLYCEMIC INDEX

15
Low
0 Low5570100

GLYCEMIC LOAD

0.4
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Greens (Lettuce etc.) Processed?

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.

Does Greens (Lettuce etc.) Contain Allergens?

No known major allergens

Gluten free
Dairy free
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Greens (Lettuce etc.) Good For?

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

Greens (Lettuce etc.) Fat Profile

SATURATED

0.03g

MONOUNSATURATED

0.01g

POLYUNSATURATED

0.05g

⚖️

Omega 6:3 ratio 0.5:1

Below the ideal 4:1 — a good omega balance.

Foods Similar to Greens (Lettuce etc.)

🍅

Tomato

18 kcal

🥗

Mixed Green Salad

18 kcal

🫑

Red Pepper

31 kcal

🥄

Boiled Beetroot

44 kcal

🫑

Green pepper

20 kcal

🥗

Potato Salad

110 kcal

🥗

Arugula

25 kcal

🥕🥦🍆

Oven-Roasted Mixed Vegetables

65 kcal

Greens (Lettuce etc.) — Frequently Asked Questions

How should leafy greens be stored after washing to keep them fresh longer?

Drying them well is key, because excess moisture speeds up spoilage. Store them in the fridge in a breathable container or bag with a paper towel to absorb dampness.

Can lettuce and other greens be frozen?

Yes, but they usually lose their crisp texture after thawing. Frozen greens are better used in soups, smoothies, or cooked dishes than in salads.

How can I make leafy greens taste less bitter?

A brief soak in cold water can help, and acidic ingredients like lemon juice often balance bitterness. Mixing stronger-tasting leaves with milder ones also makes the flavor more approachable.

Is it better to eat greens plain or with some fat?

Pairing greens with a little olive oil, avocado, nuts, or seeds can help your body absorb fat-soluble vitamins more effectively. A balanced salad is often more useful nutritionally than eating plain leaves alone.

Are greens a good late-night food?

They can be a light option in the evening for many people. But very large salads, heavy dressings, or raw greens in sensitive stomachs may cause bloating or discomfort.

Are leafy greens good before a workout?

On their own, they are not a strong pre-workout fuel because they are low in energy density. They work better alongside foods that provide more sustained energy or protein, such as eggs, yogurt, legumes, or grains.

Does cooking destroy the nutrition in greens?

Not completely, but long cooking can reduce some heat-sensitive vitamins. Light steaming or quick sautéing usually preserves more than prolonged boiling.

Is bagged salad as good as whole lettuce?

Bagged salad is convenient, but once opened it tends to wilt and spoil faster. Whole heads or bunches often keep longer, so the better choice depends on how quickly you will use them.

What foods pair well with greens to make a meal more filling?

Adding protein and healthy fats makes greens much more satisfying. Good options include beans, eggs, fish, chicken, cheese, olive oil, nuts, and seeds.

Who should be more careful with leafy greens?

People taking blood thinners should keep their intake of vitamin K-rich greens consistent rather than making sudden big changes. Raw greens also need thorough washing, especially for anyone more vulnerable to foodborne illness.

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Nutrition data compiled from USDA FoodData Central and scientific sources.