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Fiber-rich green salad high in vitamins C and K
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
31
KCAL / 100G
Carbs
5.1g
· 58%
Protein
2.6g
· 29%
Fat
0.5g
· 13%
Fiber
2.7g
Vitamins
Vitamin K
121µg · 101% DV
Vitamin C
62mg · 69% DV
Folate
78µg · 20% DV
B6
0.19mg · 11% DV
Minerals
Potassium ⭐
326mg · 10% DV
Calcium
79mg · 8% DV
Phosphorus
55mg · 8% DV
Magnesium
31mg · 7% 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
0.07g
MONOUNSATURATED
0.06g
POLYUNSATURATED
0.23g
Omega 6:3 ratio 0.8:1
Below the ideal 4:1 — a good omega balance.
Purslane broccoli dill salad has 31 calories per 100 g. It is a low-calorie vegetable salad option.
A 100 g serving contains 2.6 g of protein. Its protein content is consistent with a vegetable-based salad.
Yes, it provides 5.1 g of carbohydrates per 100 g. It also has a low glycemic index of 15.
This salad contains 2.7 g of fiber per 100 g. The fiber content can help make a meal more filling.
No, it contains just 0.5 g of fat per 100 g. This makes it a low-fat salad choice.
Its glycemic index is 15, which is considered low. It contains 5.1 g of carbohydrates per 100 g.
With 31 calories and 0.5 g of fat per 100 g, it can fit calorie- and fat-conscious eating patterns. Total calories can change depending on portion size and added dressings.
According to the provided diet compatibility, this salad is vegan. It is also suitable for vegetarian, flexitarian, Mediterranean, Paleo, gluten-free, and Sattvik diets.
Yes, it is listed as gluten-free. It fits gluten-free dietary patterns.
It is classified as minimally processed. It is a minimally processed vegetable-category food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.