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Mixed salad style, low calorie
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Metin salad (150 g) has 57 calories. That works out to 38 calories per 100 g. It contains 8.7 g of carbs, 2.4 g of protein, 1.8 g of fat and 3.2 g of fiber. Its 87 µg of Vitamin K covers 73% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
57
KCAL / 150G
Carbs
8.7g
· 3% DV
Protein
2.4g
· 5% DV
Fat
1.8g
· 2% DV
Fiber
3.2g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 57% · Protein 16% · Fat 27%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 57 kcal | |
| Total fat | 1.8 g | 2% |
| Saturated fat | 0.24 g | 1% |
| Trans fat | 0 g | |
| Sodium | 165 mg | 7% |
| Total carbohydrate | 8.7 g | 3% |
| Fiber | 3.2 g | 11% |
| Protein | 2.4 g | 5% |
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 serving (medium) | 150 g | 57 kcal |
| 1 piece (half) | 60 g | 23 kcal |
| 1 cup (chopped) | 80 g | 30 kcal |
| 100 g | 100 g | 38 kcal |
| 1 serving (small) | 100 g | 38 kcal |
| 1 piece (whole) | 120 g | 46 kcal |
| 2 cup (chopped) | 160 g | 61 kcal |
| 1 serving (large) | 250 g | 95 kcal |
Calculated from 38 calories per 100 g.
Metin salad is a mixed vegetable salad, but the name does not point to one widely standardized recipe. Ingredients and dressing can vary, so a version served at one table may differ from another.
There is no fixed ingredient list for Metin salad. It can be made with a mix of fresh vegetables you have on hand; choose ingredients with contrasting textures and cut them into similarly sized pieces for an even mix.
To make Metin salad, wash and thoroughly dry your chosen vegetables, chop them, and toss them together. Add the dressing just before serving so the vegetables stay crisp rather than turning soft and watery.
Metin salad is not a widely standardized Turkish recipe with a single established history or ingredient list. The name alone does not identify a traditional regional preparation, so recipes may describe different mixed salads.
A simple olive-oil and lemon dressing works well with Metin salad without overwhelming the vegetables. Mix it separately and toss it through just before serving, since dressing the salad early can make it limp.
You can prepare the vegetables for Metin salad ahead, but keep them undressed in a covered container in the refrigerator. Store the dressing separately and combine everything shortly before serving to preserve the texture.
Undressed Metin salad is best eaten within one to two days when kept covered in the refrigerator. Once dressed, it tends to soften sooner; discard it if it develops an off smell, unusual discoloration, or slimy texture.
Dry the vegetables thoroughly after washing, and wait to add salt and dressing until just before serving Metin salad. If preparing it early, keep particularly watery ingredients and the dressing separate until the last moment.
Metin salad pairs well with grilled foods, roasted dishes, and bean-based meals when you want a fresh vegetable side. A light dressing generally complements these dishes without competing with their seasoning.
Yes, Metin salad can work in a packed lunch if you carry the dressing separately and add it when you are ready to eat. Include a filling accompaniment such as beans, eggs, or another protein source if you want a more substantial meal.
Vitamins
Vitamin K
87µg · 73% DV
Vitamin A
270µg · 30% DV
Vitamin C
21mg · 23% DV
Folate
48µg · 12% DV
Minerals
Manganese
0.27mg · 12% DV
Copper
0.09mg · 10% DV
Potassium ⭐
330mg · 10% DV
Iron
1.35mg · 8% DV
Sodium
165mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 57 calories in 1 serving (medium) (150 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.
Metin salad is a mixed vegetable salad rather than a widely standardized recipe, so its exact ingredients can vary from one preparation to another. The vegetables are usually chopped and brought together with a simple dressing. In Turkey, salads of this kind are commonly served alongside a main dish or as part of a shared meal; they can also make a light lunch, especially in warm weather.
The appeal is the fresh, crisp contrast of the vegetables, balanced by the dressing. At about 38 calories per 100 g, it is a light choice that also contributes some fibre. To make it more filling, serve it with beans or a grain, and keep the dressing modest if you want to preserve its lighter character.
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.24g
MONOUNSATURATED
0.42g
POLYUNSATURATED
0.55g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.