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Low-calorie mixed salad with fiber
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 bottle (medium) of Mixed salad with carrot (150 g) has 36 calories. That works out to 24 calories per 100 g. It contains 6.9 g of carbs, 1.5 g of protein, 0.3 g of fat and 2.7 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.
Mixed salad with carrot is a simple seasonal salad, usually combining leafy greens, cucumber, tomato and grated carrot. It is a familiar everyday side in Turkish home cooking and restaurants, though similar combinations are served in many places. The vegetables are kept fresh and crisp rather than cooked.
The carrot brings a mild sweetness and bright colour, while cucumber and tomato make the salad refreshing and juicy. Serve it alongside grilled food, a hearty main or a spread of mezze; it also works as a light lunch with bread. Its nutritional profile is light, with fibre and 24 calories per 100 g. For a lighter dressing, use lemon juice and a little olive oil, adding the dressing just before serving so the leaves stay crisp.
Selected: 100 g
24
KCAL / 100G
Carbs
4.6g
· 2% DV
Protein
1g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 76% · Protein 17% · Fat 7%
Vitamins
Vitamin K
58µg · 48% DV
Vitamin A
340µg · 38% DV
Folate
38µg · 10% DV
Vitamin C
9mg · 10% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
210mg · 6% DV
Phosphorus
28mg · 4% DV
Calcium
33mg · 3% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 24 calories in 100 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.
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
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 1.7:1
Below the ideal 4:1 — a good omega balance.
Mixed salad with carrot usually combines grated carrot with leafy greens, cucumber and tomato. The exact mix can change with the season; wash and dry the vegetables well, then add dressing just before serving.
To make mixed salad with carrot, grate a washed carrot and combine it with torn leaves, sliced cucumber and chopped tomato. Toss gently with lemon juice and olive oil shortly before serving so the vegetables stay fresh.
A simple lemon and olive oil dressing suits mixed salad with carrot because its acidity balances the carrot’s mild sweetness. Add salt just before serving, or use a little vinegar instead of lemon for a sharper taste.
Yes, you can prepare the vegetables for mixed salad with carrot ahead of time. Store the washed, dried ingredients in a covered container in the refrigerator and keep the dressing separate until you are ready to serve.
Undressed mixed salad with carrot is best eaten within a day when stored in a covered container in the refrigerator. Once dressed, it softens quickly, so serve it promptly rather than keeping leftovers for another meal.
To keep mixed salad with carrot crisp, dry the leaves thoroughly and add the dressing only at the table. Chop juicy ingredients such as tomato shortly before serving, and avoid salting the salad in advance.
No, the carrot in mixed salad with carrot is usually raw and grated. Raw carrot gives the salad a crisp texture and mild sweetness; cooking it would make the mixture softer and less like a fresh salad.
Mixed salad with carrot works well alongside grilled chicken, fish, or meat, and it can brighten a meal of beans or lentils. Pair it with a substantial main dish when serving it as a side.
Mixed salad with carrot typically combines grated carrot with leafy greens, cucumber and tomato, while coleslaw is centered on shredded cabbage and often has a creamy dressing. The two salads have different textures and customary ingredients.
Mixed salad with carrot can fit into a weight-loss meal because it adds vegetables and crunch without needing a heavy dressing. It is more satisfying as part of a meal with protein, rather than as the only food you eat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.