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Variety of fresh greens, low calorie, rich in vitamins and minerals
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
18
KCAL / 100G
Carbs
3.2g
· 56%
Protein
1.8g
· 32%
Fat
0.3g
· 12%
Fiber
1.7g
Vitamins
Vitamin K
180µg · 150% DV
Vitamin A
370µg · 41% DV
Vitamin C
18mg · 20% DV
Folate
70µg · 18% DV
Minerals
Potassium ⭐
330mg · 10% DV
Calcium
70mg · 7% DV
Iron
1mg · 6% DV
Magnesium
22mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
0.05g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.16g
Omega 6:3 ratio 1.3:1
Below the ideal 4:1 — a good omega balance.
Keep unwashed greens refrigerated in a breathable container or bag with a paper towel to absorb excess moisture. If you wash them first, dry them thoroughly, since damp leaves wilt and spoil faster.
Greens labelled “ready to eat” or “pre-washed” are intended to be eaten without another wash. Rewashing can add contamination from sinks or hands and shortens freshness; if you do wash them, dry and use them promptly.
Leaves such as arugula, radicchio, chicory, and some lettuces naturally have bitter or peppery compounds. Balance them with sweeter leaves, fruit, citrus, or a mildly sweet dressing.
Dress the salad just before serving to keep the leaves crisp. For packed lunches or meal prep, carry the dressing separately because acidic dressings can make greens limp over time.
Olive oil, avocado, nuts, and seeds add satisfying texture and help the body absorb some fat-soluble compounds in leafy vegetables. Beans, lentils, eggs, cheese, fish, or chicken can turn the salad into a more filling meal.
A bowl of leaves alone may not keep most people full for long. Add a protein source, a source of unsaturated fat, and, when needed, whole grains, beans, or starchy vegetables for a more balanced meal.
Freezing is not suitable for greens you want to eat as a crisp salad, because they become soft and watery after thawing. Extra greens can be frozen for smoothies, soups, or cooked dishes instead.
Some darker leaves, including spinach and arugula, contain vitamin K, which can affect medicines such as warfarin. Rather than avoiding greens entirely, keep intake consistent and follow advice from your prescribing clinician.
Large servings of raw greens can cause gas or bloating in some people, particularly those with sensitive digestion. Try a smaller serving, chew well, and choose milder leaves if symptoms occur.
There is no meaningful nutritional advantage to tearing instead of cutting. However, leaves cut well before serving can develop browned edges, so cutting or tearing them shortly before eating helps preserve their appearance.
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.