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Low-calorie leafy mix rich in vitamin K and folate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
23
KCAL / 100G
Carbs
3.6g
· 52%
Protein
2.2g
· 32%
Fat
0.5g
· 16%
Fiber
2.1g
Vitamins
Vitamin K
180µg · 150% DV
Vitamin A
237µg · 26% DV
Folate
95µg · 24% DV
Vitamin C
18mg · 20% DV
Minerals
Calcium
120mg · 12% DV
Iron
2mg · 11% DV
Potassium ⭐
320mg · 9% DV
Magnesium
28mg · 7% 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.07g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.25g
Omega 6:3 ratio 0.5:1
Below the ideal 4:1 — a good omega balance.
Separate the leaves and rinse them gently under plenty of cold running water, then dry them thoroughly in a salad spinner or on a clean towel. Soaking them for a long time can weaken their texture.
Arugula naturally has a peppery, mustard-like flavor that can become stronger in mature leaves or during warm growing conditions. Balance it with lemon, citrus, sweet tomatoes, pear, or a creamy yogurt-based dressing.
You can wash and dry the leaves ahead of time, as long as you keep the dressing separate. Add dressing and salt just before serving to prevent the leaves from becoming limp and watery.
Keep the leaves as dry as possible in a breathable container or bag lined with paper towel in the refrigerator crisper drawer. Replace the towel if it becomes damp and use the greens before they wilt.
Freezing is not ideal for a raw salad because the leaves become soft and release water after thawing. Use extra greens in pesto, soup, or cooked dishes instead.
They pair well with olive oil, lemon, balsamic vinegar, tomatoes, avocado, walnuts, cheese, and eggs. Adding chickpeas, chicken, fish, or lentils makes the salad more filling as a meal.
Yes, they can be briefly sautéed and added to omelets, pasta, soups, or pizza. Add them near the end of cooking because prolonged heat quickly reduces their volume and fresh texture.
On their own, they are not a complete recovery meal after exercise. Pair them with a protein and energy source such as yogurt, eggs, legumes, chicken, or whole grains for a more balanced option.
For most people, they work well as part of an evening meal. However, raw vegetables may cause bloating in sensitive individuals, so try a smaller serving or lightly cook the greens if needed.
Leafy greens contain vitamin K, so people taking vitamin K-sensitive blood thinners such as warfarin should avoid making sudden large changes to their intake. A consistent eating pattern and advice from their clinician are important.
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.