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Low-calorie, high-water salad mix with vitamin C and vitamin K
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (chopped) of Lettuce and tomato (80 g) has 14 calories. That works out to 18 calories per 100 g. It contains 2.8 g of carbs, 0.7 g of protein, 0.2 g of fat and 1.1 g of fiber. Its 57.6 µg of Vitamin K covers 48% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 cup (chopped) · 80 g
14
KCAL / 80G
Carbs
2.8g
· 1% DV
Protein
0.7g
· 1% DV
Fat
0.2g
· 0% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 71% · Protein 18% · Fat 11%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 14 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 8 mg | 0% |
| Total carbohydrate | 2.8 g | 1% |
| Fiber | 1.1 g | 4% |
| Protein | 0.7 g | 1% |
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 cup (chopped) | 80 g | 14 kcal |
| 1 piece (whole) | 20 g | 4 kcal |
| 1 cup (shredded) | 55 g | 10 kcal |
| 1 piece (half) | 60 g | 11 kcal |
| 100 g | 100 g | 18 kcal |
| 1 serving (small) | 120 g | 22 kcal |
| 1 piece (whole) | 120 g | 22 kcal |
| 2 cup (chopped) | 160 g | 29 kcal |
| 1 serving (medium) | 180 g | 32 kcal |
| 1 serving (large) | 250 g | 45 kcal |
Calculated from 18 calories per 100 g.
Yes, lettuce and tomato salad is a nutritious way to add vegetables to a meal. It provides water and micronutrients, and its benefits are easiest to preserve when you use fresh vegetables and a modest amount of dressing.
Keep lettuce and tomato salad crisp by drying the lettuce thoroughly, cutting the tomatoes just before serving, and adding salt and dressing at the last moment. Once dressed, the salad softens as the tomatoes release juice.
No, it is better to store lettuce and tomatoes separately. Ripening tomatoes release ethylene, which can make lettuce deteriorate sooner; refrigerate cut tomatoes in a covered container and keep lettuce dry.
Lettuce and tomato salad is best eaten soon after it is made. Refrigerate undressed leftovers in a sealed container and use them by the next day; dressed salad tends to wilt and become watery sooner.
No, freezing lettuce and tomato for a fresh salad is not recommended. Thawed lettuce turns limp and watery, while tomato becomes soft, so neither keeps the texture that makes the combination appealing raw.
Rinse lettuce and tomatoes under clean running water before eating; do not use soap or detergent. Separate and rinse the lettuce leaves, rub the tomato surface gently, and dry the lettuce well to help keep salad crisp.
Olive oil and lemon juice make a simple dressing for lettuce and tomato. Add the dressing just before serving so the lettuce stays crisp; vinegar or a light herb dressing also works well.
Ripe but firm tomatoes are best for lettuce and tomato salad because they are flavorful without making the leaves soggy too quickly. Choose tomatoes with smooth skin and no soft, bruised patches.
Lettuce and tomato can add volume to a meal without making it especially energy-dense, which may help you feel satisfied. They do not cause weight loss on their own, and rich dressings can change the meal substantially.
Yes, most people can eat lettuce and tomato every day as part of varied meals. Wash them well, rotate in other vegetables too, and avoid relying on the same salad as your only source of produce.
Vitamins
Vitamin K
57.6µg · 48% DV
Vitamin A
148µg · 16% DV
Vitamin C
8.8mg · 10% DV
Folate
22.4µg · 6% DV
Minerals
Potassium ⭐
176mg · 5% DV
Copper
0.04mg · 4% DV
Manganese
0.1mg · 4% DV
Phosphorus
19mg · 3% DV
Sodium
8mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 14 calories in 1 cup (chopped) (80 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.
Lettuce and tomato is a simple combination of fresh lettuce leaves and juicy tomato, served raw as a salad or added to other dishes. The exact lettuce variety varies by season and region, while tomatoes bring a gentle sweetness and acidity.
The mix is crisp, refreshing and easy to pair with grilled foods, sandwiches, wraps or a larger composed salad. A squeeze of lemon or a light vinaigrette complements it without masking its fresh flavour. It is mostly water and low in calories, with vitamin C and vitamin K; 100 g provides 18 calories. Add beans, eggs or cheese when you want a more substantial meal, or keep the dressing light for a simple side.
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 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
0.02g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 1.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.