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Low-calorie salad rich in vitamins C and K
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
29
KCAL / 100G
Carbs
5.2g
· 60%
Protein
2.4g
· 28%
Fat
0.5g
· 12%
Fiber
2.4g
Vitamins
Vitamin K
310µg · 258% DV
Vitamin C
54mg · 60% DV
Vitamin A
250µg · 28% DV
Folate
105µg · 26% DV
Minerals
Potassium ⭐
490mg · 14% DV
Calcium
115mg · 12% DV
Iron
2mg · 11% DV
Magnesium
38mg · 9% 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
0.07g
MONOUNSATURATED
0.06g
POLYUNSATURATED
0.23g
Omega 6:3 ratio 3.6:1
Below the ideal 4:1 — a good omega balance.
Parsley, tomato and arugula salad provides 29 calories per 100 g. It is a light, low-calorie salad option.
A 100 g serving contains 2.4 g of protein. Its protein content is low to moderate.
Yes. It contains 5.2 g of carbohydrates per 100 g and has a low glycemic index of 15.
Its glycemic index is 15. This places it in the low-GI range.
With 29 calories and 2.4 g of fiber per 100 g, it can fit into calorie-conscious eating patterns. Added dressings or other ingredients can change the final calorie content.
It provides 2.4 g of fiber per 100 g, which can support fullness as part of a meal. Pairing it with a protein-containing food can make a meal more balanced.
This salad contains 0.5 g of fat per 100 g. It is naturally very low in fat.
Yes, it is compatible with vegan eating. It also fits vegetarian, Mediterranean, Paleo, flexitarian, gluten-free, and Sattvik diets.
Yes, it is compatible with a gluten-free diet. It is classified as an unprocessed food.
No. It is classified as unprocessed; however, added bottled dressings or prepared ingredients may alter the processing level.
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Nutrition data compiled from USDA FoodData Central and scientific sources.