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Source of omega-3, magnesium and vitamin C
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
76
KCAL / 100G
Carbs
7.1g
· 35%
Protein
3.1g
· 15%
Fat
4.5g
· 50%
Fiber
2.1g
Vitamins
Vitamin K
49µg · 41% DV
Vitamin C
15.2mg · 17% DV
Vitamin A
68µg · 8% DV
B1
0.1mg · 8% DV
Minerals
Magnesium
66mg · 16% DV
Phosphorus
112mg · 16% DV
Potassium ⭐
336mg · 10% DV
Zinc
1mg · 9% 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
0.77g
MONOUNSATURATED
1.42g
POLYUNSATURATED
1.95g
Omega 6:3 ratio 16.2:1
Above the ideal 4:1 (16.2:1).
Purslane, peach and pumpkin seed salad contains 76 calories per 100 g. Total calories depend on the portion you eat.
This salad provides 3.1 g of protein per 100 g. It can contribute to the protein content of a meal.
There are 7.1 g of carbohydrates in a 100 g serving. Its carbohydrate content is paired with protein and fat in the overall macronutrient profile.
It contains 2.1 g of fiber per 100 g. Fiber may help make a meal more filling.
The glycemic index of this salad is 35. This is considered a low GI value.
With 76 calories and 2.1 g of fiber per 100 g, it can fit into a balanced eating plan. Choose the portion based on your individual energy goals.
Yes, this salad is compatible with a vegan diet. It is also suitable for vegetarian, flexitarian, and Mediterranean eating patterns.
Yes, it is listed as compatible with a gluten-free diet. It is also compatible with Paleo and Sattvik dietary patterns.
This salad contains 4.5 g of fat per 100 g. That fat is part of its total energy value of 76 calories per 100 g.
It is classified as minimally processed. This indicates a low level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.