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Rich in vitamins and fiber, low calorie, contains antioxidants
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Lettuce, scallion, parsley, grated carrot, grated beetroot (90 g) has 33 calories. That works out to 37 calories per 100 g. It contains 6.5 g of carbs, 1.3 g of protein, 0.3 g of fat and 2.5 g of fiber. Its 189 µg of Vitamin K covers 158% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 90 g
33
KCAL / 90G
Carbs
6.5g
· 2% DV
Protein
1.3g
· 3% DV
Fat
0.3g
· 0% DV
Fiber
2.5g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 77% · Protein 15% · Fat 8%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 33 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.05 g | 0% |
| Trans fat | 0 g | |
| Sodium | 59 mg | 3% |
| Total carbohydrate | 6.5 g | 2% |
| Fiber | 2.5 g | 9% |
| Protein | 1.3 g | 3% |
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 (medium) | 90 g | 33 kcal |
| ½ cup (small) | 45 g | 17 kcal |
| 1 serving (small) | 60 g | 22 kcal |
| 100 g | 100 g | 37 kcal |
| 1 bottle (medium) | 100 g | 37 kcal |
| 1 serving (large) | 120 g | 44 kcal |
| 1 piece (whole) | 150 g | 56 kcal |
| 2 cup (large) | 180 g | 67 kcal |
| 1 bottle (jumbo) | 200 g | 74 kcal |
Calculated from 37 calories per 100 g.
Wash and thoroughly dry the ingredients, chop the lettuce and herbs, slice the scallion, and grate the carrot and beetroot. Toss them together and add lemon juice and olive oil just before serving.
Yes, you can prep the ingredients ahead, but keep them undressed in a covered container in the refrigerator. Add the dressing shortly before serving so the lettuce stays crisp and the salad does not turn watery.
This salad becomes soggy when wet leaves are stored or when dressing is added too early. Dry the lettuce and herbs well after washing, and keep the dressing separate until you are ready to eat.
Yes, grated beetroot releases red-purple juice that can tint the other ingredients. For a cleaner-looking salad, keep the beetroot separate until serving and fold it in gently at the last moment.
A simple lemon-and-olive-oil dressing complements the sweet beetroot and carrot and the sharp scallion. Dress the salad right before eating; acidic dressing can soften lettuce if it sits on the leaves.
Serve this salad alongside grilled fish, chicken, eggs, or a grain-based main. Its fresh herbs and crisp vegetables balance richer dishes, while the grated beetroot and carrot add a naturally sweet note.
No, this salad is not suitable for freezing as a prepared dish. Lettuce and fresh herbs lose their crisp texture when thawed, and the grated vegetables release moisture; prepare only what you can use fresh.
Yes, wash the lettuce, scallion, parsley, carrot, and beetroot under clean running water before preparing the salad. Dry the leaves and herbs thoroughly, since leftover water dilutes the dressing and makes the salad limp.
Keep the ingredients dry, store them chilled without dressing, and cut or grate them close to serving time. A wide bowl also helps you toss the salad gently without crushing the lettuce.
Yes, cooked beetroot works well in this salad and gives it a softer texture and sweeter taste. Let it cool fully, then add it shortly before serving so it does not warm or wilt the lettuce.
Vitamins
Vitamin K
189µg · 158% DV
Vitamin A
387µg · 43% DV
Vitamin C
16.2mg · 18% DV
Folate
67.5µg · 17% DV
Minerals
Potassium ⭐
306mg · 9% DV
Copper
0.07mg · 8% DV
Manganese
0.17mg · 7% DV
Iron
0.99mg · 6% DV
Sodium
59mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 33 calories in 1 cup (medium) (90 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, scallion, parsley, grated carrot and grated beetroot come together here as a simple raw vegetable salad rather than a dish tied to one particular regional recipe. The lettuce gives it a cool, crisp base; scallion and parsley bring a fresh, savoury bite, while carrot and beetroot add gentle sweetness and colour.
It works well as a side with grilled foods or a home-cooked meal, and a little lemon juice and olive oil make a familiar, easy dressing. The mix is light, with fibre and vitamins from the vegetables; it provides 37 calories per 100 g. Serve it as is for a refreshing side, or add beans or egg when you want a more filling plate. Keep the dressing modest to let the vegetables’ flavours come through.
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 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
0.05g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 1.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.