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Low GI

Boiled mallow greens Calories

Low-calorie leafy green with fiber and vitamins A and C

CALORIES

32kcal

GI

15low

POTASSIUM

310mg

FIBER

3.2g

Boiled mallow greens Nutrition Facts

Selected: 100 g

32

KCAL / 100G

Carbs

5.8g

· 62%

Protein

2.7g

· 29%

Fat

0.4g

· 9%

Fiber

3.2g

Boiled mallow greens Vitamins & Minerals

Vitamins

Vitamin K

320µg · 267% DV

Vitamin A

210µg · 23% DV

Vitamin C

18mg · 20% DV

Folate

48µg · 12% DV

Minerals

Manganese

1mg · 43% DV

Calcium

185mg · 19% DV

Magnesium

58mg · 14% DV

Iron

2mg · 11% DV

Boiled mallow greens Glycemic Index

GLYCEMIC INDEX

15
Low
0 Low5570100

GLYCEMIC LOAD

1
Low

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

Is Boiled mallow greens Processed?

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.

Does Boiled mallow greens 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 Boiled mallow greens Good For?

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

Boiled mallow greens Fat Profile

SATURATED

0.08g

MONOUNSATURATED

0.03g

POLYUNSATURATED

0.14g

⚖️

Omega 6:3 ratio 0.6:1

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

Foods Similar to Boiled mallow greens

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Stuffed tomato

96 kcal

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Boiled mallow greens — Frequently Asked Questions

How many calories are in boiled mallow greens?

Boiled mallow greens provide 32 calories per 100 g. The same serving contains 2.7 g of protein, 5.8 g of carbohydrates, and 0.4 g of fat.

Are boiled mallow greens low glycemic?

Yes. Boiled mallow greens have a glycemic index of 15 and provide 3.2 g of fiber per 100 g.

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Nutrition data compiled from USDA FoodData Central and scientific sources.