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Detailed nutrition analysis with calories, glycemic index, vitamins and minerals.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
28
KCAL / 100G
Carbs
4g
· 67%
Protein
1.3g
· 22%
Fat
0.3g
· 11%
Fiber
1.8g
Vitamins
Vitamin K
90µg · 75% DV
Vitamin A
220µg · 24% DV
Vitamin C
16mg · 18% DV
Folate
48µg · 12% DV
Minerals
Potassium ⭐
260mg · 8% DV
Calcium
55mg · 6% DV
Iron
1mg · 6% DV
Phosphorus
32mg · 5% 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
0.05g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.07g
Omega 6:3 ratio 0.5:1
Below the ideal 4:1 — a good omega balance.
If the pack says “washed” or “ready to eat,” it is generally intended to be eaten without washing. Follow the package instructions, as rewashing can expose the leaves to contamination from sinks or work surfaces.
Its sharp flavour often comes from leaves such as rocket, radicchio, mustard greens, or similar bitter salad leaves. Bitterness may become more noticeable as the leaves age or are exposed to warmth.
Pair it with sweet or creamy ingredients, such as apple, pear, grated carrot, yoghurt dressing, or a little balsamic vinegar. Olive oil also helps soften and round out the sharper flavours.
Keep it refrigerated and use it as soon as possible after opening, ideally the same day or the next day. Discard it if the leaves become slimy, smell unpleasant, or show extensive darkening.
You can freeze it, but raw leaves lose their crisp texture and become soft when thawed. Frozen leaves are better used in cooked dishes such as soups, omelettes, or sautés rather than as a fresh salad.
Yes. Briefly wilt them in a pan or stir them into eggs, pasta, soups, or grain dishes near the end of cooking. They shrink quickly, so a short cooking time is usually enough.
Chickpeas, lentils, eggs, cheese, tuna, grilled fish, or chicken all work well with its tangy, peppery character. A simple olive-oil dressing can tie the ingredients together without masking the leaves.
On its own, it works best as a side dish or the vegetable component of a meal. Add a protein source, a satisfying carbohydrate such as beans or whole grains, and a source of unsaturated fat for a more filling meal.
The leaves themselves are not a problem for everyone, but acidic dressings, chilli, and very large salads can trigger symptoms in some people with reflux. Try a small portion with a mild dressing if you are sensitive.
Buy it near the end of your shopping trip, keep it chilled, and refrigerate it promptly at home. Do not eat salad from a swollen pack or one with excess liquid, a bad smell, or leaves that are slimy, and keep it away from raw-meat preparation areas.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.