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Vitamin C and fiber-rich fruit salad
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
52
KCAL / 100G
Carbs
12.7g
· 88%
Protein
0.8g
· 6%
Fat
0.4g
· 6%
Fiber
2.2g
Vitamins
Vitamin C
31mg · 34% DV
Vitamin K
14µg · 12% DV
Vitamin E
0.65mg · 4% DV
B1
0.04mg · 3% DV
Minerals
Potassium ⭐
205mg · 6% DV
Magnesium
13mg · 3% DV
Phosphorus
22mg · 3% DV
Calcium
16mg · 2% 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
0.03g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
It contains 52 calories per 100g. That makes it a relatively light fruit-based option.
There are 0.8g of protein per 100g. Protein is present, but it is not a high-protein food.
It provides 12.7g of carbohydrates per 100g. Among its macros, carbohydrates are the most prominent.
Yes, but only a small amount. It has 0.4g of fat per 100g.
It contains 2.2g of fiber per 100g. The fiber content can help make it a more balanced fruit choice.
Its glycemic index is 45. This places it in a relatively lower GI range.
With 52 calories per 100g, it can fit into calorie-conscious eating when portion size is considered. Its 2.2g of fiber per 100g may also support fullness.
It is compatible with vegan, vegetarian, pescatarian, Mediterranean, flexitarian, gluten-free, paleo, and sattvik diets. This makes it versatile across many eating patterns.
It is classified as minimally processed. That generally means it stays close to its original fruit form.
Yes, it is suitable for a gluten-free diet. Gluten-free is explicitly listed in its diet compatibility.
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Nutrition data compiled from USDA FoodData Central and scientific sources.