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Low calorie, high water and fiber, source of vitamin C and K
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
18
KCAL / 100G
Carbs
3g
· 62%
Protein
1.2g
· 25%
Fat
0.3g
· 13%
Fiber
1.2g
Vitamins
Vitamin K
120µg · 100% DV
Vitamin A
370µg · 41% DV
Folate
50µg · 13% DV
Vitamin C
12mg · 13% DV
Minerals
Potassium ⭐
260mg · 8% DV
Iron
1mg · 6% DV
Calcium
45mg · 5% DV
Phosphorus
32mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 0.7:1
Below the ideal 4:1 — a good omega balance.
Undressed salad usually keeps best in the fridge for about a day in a sealed container. Once cucumber releases water, the texture softens quickly, so dressing just before serving helps.
Yes, but it works best if the greens are washed and dried thoroughly and the cucumber is stored separately. Tossing everything together at the last minute reduces sogginess.
A simple dressing with lemon juice, olive oil and a little salt can soften the sharpness. Cucumber also helps balance arugula’s peppery bite.
It goes well with grilled chicken, fish, eggs, legumes or cheese. Pairing it with a protein source makes the meal more balanced and usually more filling.
On its own, it is usually too light for either situation. It works better before training as a light side, or after training as part of a meal that also includes protein and carbohydrates.
Yes, for most people it is a light evening option. The main issue is not the salad itself but heavy dressing, extra salt or acidic ingredients that may bother sensitive digestion.
Freezing is not recommended. These vegetables lose their crisp texture after thawing and tend to become watery and limp.
Drying the leaves very well is key, because excess moisture speeds up spoilage. A container lined with paper towel helps keep the greens crisper.
It can be a very light meal, but it may not keep you full for long on its own. Adding beans, tuna, chicken, eggs, avocado or olive oil makes it more substantial.
Most people tolerate it well, but arugula and acidic dressings may irritate sensitive stomachs. People taking blood thinners should also avoid making sudden large changes in their intake of leafy greens.
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Nutrition data compiled from USDA FoodData Central and scientific sources.