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Vegetable-based warm salad with fiber and olive oil
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
78
KCAL / 100G
Carbs
8.7g
· 42%
Protein
2.1g
· 10%
Fat
4.3g
· 48%
Fiber
2.8g
Vitamins
Vitamin C
20.5mg · 23% DV
Vitamin K
20µg · 17% DV
B6
0.16mg · 9% DV
Folate
30µg · 8% DV
Minerals
Sodium
185mg · 8% DV
Phosphorus
52mg · 7% DV
Potassium ⭐
251mg · 7% DV
Iron
1mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
0.62g
MONOUNSATURATED
2.78g
POLYUNSATURATED
0.48g
Omega 6:3 ratio 14:1
Above the ideal 4:1 (14:1).
It is usually best served warm rather than piping hot. That helps the vegetables keep their texture and lets the dressing taste more balanced.
Yes, but reheat it gently and only briefly. Too much heat can make the vegetables soft and watery.
Cook the vegetables in batches if needed, avoid overcrowding the pan, and add salt near the end. These steps help limit excess moisture release.
Adding beans, lentils, tofu, eggs, or a yogurt-based side can make it feel more like a full meal. This is especially useful if you want more staying power after eating.
It can work well before exercise as a lighter meal that is not overly heavy. After training, it is usually better paired with a stronger protein source for recovery.
Yes, it is often a practical evening meal because it is vegetable-based and usually feels lighter than fried dishes. If you want it to keep you full longer, add a protein-rich side.
Not automatically; it depends on the ingredients, cooking method, and how much oil is used. Light cooking may make some vegetables easier to digest for some people.
For best quality, it is usually best eaten within 1 to 2 days when refrigerated in a sealed container. Delicate greens tend to lose texture faster.
It can be frozen, but the texture often suffers after thawing. Many vegetables become softer and release more water, so fresh is usually better.
People with reflux, sensitive digestion, or bowel issues may need to be cautious if it contains lots of onion, garlic, spices, or acidic dressings. Saltier or oilier versions may also call for more portion awareness.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.