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Fiber-rich, low-calorie, very high in vitamin K
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Chard salad (120 g) has 42 calories. That works out to 35 calories per 100 g. It contains 5.8 g of carbs, 2.2 g of protein, 1.9 g of fat and 2.8 g of fiber. Its 384 µg of Vitamin K covers 320% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
42
KCAL / 120G
Carbs
5.8g
· 2% DV
Protein
2.2g
· 4% DV
Fat
1.9g
· 2% DV
Fiber
2.8g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 47% · Protein 18% · Fat 35%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 42 kcal | |
| Total fat | 1.9 g | 2% |
| Saturated fat | 0.26 g | 1% |
| Trans fat | 0 g | |
| Sodium | 216 mg | 9% |
| Total carbohydrate | 5.8 g | 2% |
| Fiber | 2.8 g | 10% |
| Protein | 2.2 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 42 kcal |
| 1 tablespoon (chopped) | 15 g | 5 kcal |
| 4 tablespoon (chopped) | 60 g | 21 kcal |
| 1 cup (chopped) | 70 g | 25 kcal |
| 1 piece (small) | 90 g | 32 kcal |
| 100 g | 100 g | 35 kcal |
| 1 piece (large) | 150 g | 53 kcal |
| 1 serving (large) | 180 g | 63 kcal |
Calculated from 35 calories per 100 g.
To make chard salad, wash and dry the leaves, slice them thinly, and toss with olive oil, lemon juice, and salt. Add the dressing just before serving to keep the leaves from wilting.
Yes, chard salad can be made with raw leaves. Choose tender young chard, wash it thoroughly, dry it well, and slice it thinly; older leaves can be tougher and more assertive in flavor.
You can make chard salad with either raw or cooked leaves. For a softer version, blanch the leaves briefly, drain and cool them, then squeeze out excess water before adding the dressing.
Yes, chard stems are edible and can go into chard salad. Slice thick stems finely and cook them briefly before adding the leaves, since stems take longer to soften than the leafy part.
Lemon and olive oil make a simple dressing that suits chard salad and balances its earthy flavor. Garlic, mustard, or a little vinegar can add more punch; dress the leaves shortly before serving.
Keep chard salad crisp by drying the leaves thoroughly and storing them separately from the dressing. Toss everything together just before eating, because salt and acidic ingredients draw moisture from cut leaves.
Yes, you can prepare chard salad ahead by washing, drying, and slicing the leaves, then refrigerating them in a covered container. Keep the dressing separate and add it just before serving for the best texture.
Chard salad is best eaten soon after it is dressed, because the leaves soften and release water as they sit. Refrigerate leftovers promptly in a covered container and use them by the next day.
Chard salad may taste bitter when it is made with mature leaves or thick stems. Try young leaves, remove especially tough stems, and balance the flavor with lemon, olive oil, or a small amount of sweetness.
Chard salad pairs well with grilled vegetables, beans, grains, or roasted meat and fish. Its fresh, slightly earthy flavor also works as a contrast to rich dishes and makes a useful side for a hearty meal.
Vitamins
Vitamin K
384µg · 320% DV
Vitamin A
183.6µg · 20% DV
Vitamin C
14.4mg · 16% DV
Vitamin E
1.92mg · 13% DV
Minerals
Manganese
0.38mg · 17% DV
Potassium ⭐
372mg · 11% DV
Copper
0.1mg · 11% DV
Magnesium
41mg · 10% DV
Sodium
216mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 42 calories in 1 serving (medium) (120 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.
Chard salad is a simple preparation of chard leaves, often with the stems, cooked until tender and dressed with olive oil and lemon. In Turkish home cooking, some versions include garlic or a spoonful of yoghurt, while others keep the greens plain so their earthy flavour comes through.
It is served warm or chilled, as a side dish or part of a meze spread alongside a main meal. Chard salad is fibre-rich and light, with 35 calories per 100 g. For a lighter dressing, use just enough olive oil to coat the leaves and rely on lemon for brightness; it pairs well with grilled foods, beans or rice.
Very 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.
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
0.26g
MONOUNSATURATED
0.46g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.