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Oil-free and rich in fiber and vitamin K
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
49
KCAL / 100G
Carbs
8.8g
· 58%
Protein
4.3g
· 28%
Fat
0.9g
· 14%
Fiber
3.6g
Vitamins
Vitamin K
389.6µg · 325% DV
Vitamin C
93.4mg · 104% DV
Vitamin A
241µg · 27% DV
B2
0.35mg · 27% DV
Minerals
Manganese
1mg · 43% DV
Calcium
254mg · 25% DV
Iron
2mg · 11% DV
Potassium ⭐
348mg · 10% 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
0.11g
MONOUNSATURATED
0.04g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 0.7:1
Below the ideal 4:1 — a good omega balance.
Slice the kale finely and massage it with lemon juice or a little vinegar for a few minutes. This helps soften the leaves and makes the texture easier to eat.
Yes, kale holds up better than many leafy greens, so it is often a good make-ahead salad. If you want it crisper, add acidic ingredients closer to serving time.
Kale naturally contains compounds that can taste slightly bitter or peppery. Thin slicing, brief massaging, and adding acidic ingredients can mellow that flavor.
It works well with protein-rich foods like beans, lentils, tofu, or eggs if your diet includes them. Adding a whole grain or a starchy side can also make the meal more satisfying.
Because kale salad is fairly fibrous, some people may find it uncomfortable right before intense exercise. It is often better after training or a few hours before.
Yes, it can be a light evening side or meal component. People with sensitive digestion may prefer a smaller portion late at night because raw fibrous greens can cause bloating.
Neither is universally better; it depends on taste and digestion. Raw kale is firmer and more robust, while softened kale is usually easier to chew and tolerate.
It can be helpful because it is relatively low in energy density and provides fiber, which may support fullness. Still, overall eating pattern and portion balance matter more than any single salad.
Kale is usually chewier, sturdier, and better at holding its texture after dressing. Spinach is more tender and milder, but it wilts and releases water more quickly.
People taking blood thinners should keep their vitamin K intake consistent rather than changing it suddenly. Those with sensitive digestion may also do better with smaller portions of raw kale.
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.