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Maul salad
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Maul salad (90 g) has 41 calories. That works out to 45 calories per 100 g. It contains 6.8 g of carbs, 1.4 g of protein, 0.9 g of fat and 2 g of fiber. Its 108 µg of Vitamin K covers 90% of the Daily Value. Its glycemic index is 22 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 90 g
41
KCAL / 90G
Carbs
6.8g
· 2% DV
Protein
1.4g
· 3% DV
Fat
0.9g
· 1% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 67% · Protein 14% · Fat 19%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 41 kcal | |
| Total fat | 0.9 g | 1% |
| Saturated fat | 0.12 g | 1% |
| Trans fat | 0 g | |
| Sodium | 59 mg | 3% |
| Total carbohydrate | 6.8 g | 2% |
| Fiber | 2 g | 7% |
| Protein | 1.4 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 | 41 kcal |
| 1 cup (small) | 60 g | 27 kcal |
| 100 g | 100 g | 45 kcal |
| 1 serving (medium) | 120 g | 54 kcal |
| 1 cup (large) | 130 g | 59 kcal |
| 1 serving (large) | 180 g | 81 kcal |
| 1 bottle (whole) | 200 g | 90 kcal |
| 1 pack (large) | 250 g | 113 kcal |
Calculated from 45 calories per 100 g.
Maul salad is a salad name that does not, by itself, identify one fixed ingredient list or standard recipe. Its contents can vary by recipe or preparation, so the name alone is not enough to tell you exactly what is in a particular serving.
The ingredients in Maul salad depend on the recipe; the name does not specify one universally established combination. Use the recipe or the ingredient list for the version you have, rather than assuming that a particular vegetable or dressing is always included.
To make Maul salad, prepare the vegetables and other ingredients called for in your chosen recipe, then combine them close to serving time. Keep the dressing separate until then, especially if the salad contains tender leaves, so they stay crisp.
A simple lemon-and-olive-oil dressing works well with Maul salad. If your recipe has sharper or more robust ingredients, vinegar can also suit it; add the dressing shortly before serving to help prevent the salad from becoming soggy.
Rinse the fresh vegetables and leaves used in Maul salad under clean running water before preparing them. Separate leafy ingredients as you wash them, then dry them thoroughly; excess water can dilute the dressing and make the finished salad watery.
Yes, you can wash and dry Maul salad ingredients ahead and keep them in separate containers in the refrigerator. Add the dressing and delicate leaves just before serving, since cut vegetables can release water and dressed leaves can lose their texture.
Keep leftover Maul salad covered in the refrigerator and aim to eat it the next day, especially if it is dressed or contains tender leaves. Discard it if it has been left out for a prolonged period or develops an off smell or slimy texture.
Maul salad can be served as a side with grilled foods, legumes, or a simple main course. Since recipes under this name can vary, pair it with dishes that complement its actual ingredients rather than assuming it has one particular flavor.
Yes, Maul salad can be served as a main meal if you make the particular recipe substantial enough. Add a filling ingredient such as chickpeas, beans, egg, or a grain, choosing additions that suit the salad’s existing ingredients.
Maul salad may use raw ingredients, cooked ingredients, or a combination, depending on the recipe. The name alone does not settle how it should be served; follow the preparation instructions for your version and let cooked ingredients cool before mixing them with delicate leaves.
Vitamins
Vitamin K
108µg · 90% DV
Vitamin A
288µg · 32% DV
Vitamin C
19.8mg · 22% DV
Folate
34.2µg · 9% DV
Minerals
Manganese
0.16mg · 7% DV
Potassium ⭐
234mg · 7% DV
Copper
0.05mg · 6% 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 41 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.
Maul salad is a vegetable-based salad, though the name does not point to one widely standardised recipe. Its ingredients can vary by cook or local interpretation; it is generally made by combining fresh vegetables. Without a fixed ingredient list, the exact flavour and texture depend on how it is prepared.
Serve it alongside a main dish, grilled foods or other salads, as you might any fresh vegetable salad. A bright lemon dressing and fresh herbs make a good pairing, while beans or grains can turn it into a more substantial meal. Its nutritional profile is light: a 100 g portion provides 45 kcal and 2.2 g of fibre.
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
0.12g
MONOUNSATURATED
0.16g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 1.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.