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Low-calorie, high-water, light salad
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 cup (chopped) of Green lettuce salad (55 g) has 8 calories. That works out to 15 calories per 100 g. It contains 1.6 g of carbs, 0.8 g of protein, 0.1 g of fat and 0.7 g of fiber. Its 56.1 µg of Vitamin K covers 47% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 100 g
15
KCAL / 100G
Carbs
2.9g
· 1% DV
Protein
1.4g
· 3% DV
Fat
0.2g
· 0% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 61% · Protein 29% · Fat 10%
Vitamins
Vitamin K
102µg · 85% DV
Vitamin A
185µg · 21% DV
Folate
38µg · 10% DV
B1
0.07mg · 6% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
194mg · 6% DV
Calcium
36mg · 4% DV
Phosphorus
29mg · 4% 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 15 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.14g
Omega 6:3 ratio 1.3:1
Below the ideal 4:1 — a good omega balance.
Wash the leaves, dry them very thoroughly, and refrigerate them in a sealed container lined with paper towel. Add dressing only just before serving to prevent wilting.
Separate and wash the leaves first so trapped soil and debris can be removed more effectively. Dry them completely before chopping to reduce excess moisture and early wilting.
Add acidic ingredients such as lemon juice or vinegar immediately before eating. If they sit too long, the leaves can release water and lose their crisp texture.
Add foods such as eggs, chicken, fish, cheese, chickpeas, lentils, or a yogurt-based dressing for a more substantial meal. Olive oil, nuts, or seeds can also help the body absorb fat-soluble vitamins from the vegetables.
On its own, it can be a light option before exercise when you do not want a heavy meal. After training, pair it with protein and a carbohydrate-containing food to better support recovery.
For most people, lettuce salad is fine in the evening and can make a light meal or side dish. People who are sensitive to raw vegetables may prefer a smaller serving if it causes bloating late in the day.
Freezing is not recommended for lettuce intended for salad. Once thawed, the leaves become soft and watery; frozen lettuce is only practical in blended soups or smoothies.
Yes, it works well in sandwiches, wraps, and mixed salads, with a milder flavor and tender crunch. Arugula is more peppery, while spinach has a denser texture, so they create different results in a dish.
Not necessarily: intact outer leaves can be eaten after careful washing. Discard leaves that are wilted, slimy, bruised, or visibly soiled.
People taking blood-thinning medication should keep their intake of leafy greens consistent rather than making sudden large changes, because these foods contain vitamin K. Those with sensitive digestion may also need to monitor whether raw lettuce triggers gas or bloating.
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Nutrition data compiled from USDA FoodData Central and scientific sources.