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Source of vitamin K and monounsaturated fats
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
244
KCAL / 100G
Carbs
16.9g
· 24%
Protein
3.4g
· 5%
Fat
21.7g
· 71%
Fiber
10.1g
Vitamins
Vitamin K
1190µg · 992% DV
Vitamin C
33mg · 37% DV
Vitamin E
4.4mg · 29% DV
B2
0.28mg · 22% DV
Minerals
Copper
1mg · 111% DV
Manganese
2mg · 87% DV
Iron
11mg · 61% DV
Calcium
295mg · 30% 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
3.15g
MONOUNSATURATED
15.8g
POLYUNSATURATED
1.94g
Omega 6:3 ratio 11.1:1
Above the ideal 4:1 (11.1:1).
Olive oil thyme salad provides 244 calories per 100 g.
It contains 3.4 g of protein per 100 g. Its fat content is substantially higher than its protein content.
A 100 g portion contains 16.9 g of carbohydrates. It also provides 10.1 g of fiber per 100 g.
Olive oil thyme salad contains 21.7 g of fat per 100 g. Fat accounts for a significant share of its calories.
Yes. It provides 10.1 g of fiber per 100 g, making fiber a notable part of its nutrition profile.
Its glycemic index is 15. This is considered a low GI value.
It is listed as keto-compatible. However, it has 16.9 g of carbohydrates per 100 g, so the portion should fit your daily carbohydrate target.
It is compatible with vegan, vegetarian, and gluten-free diets. It is also listed as suitable for Mediterranean, Paleo, and flexitarian eating patterns.
With 10.1 g of fiber and 21.7 g of fat per 100 g, it includes nutrients commonly associated with a more satisfying meal.
No. It is classified as minimally processed rather than highly processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.