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Natural drink rich in vitamins and minerals from various fresh vegetables
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Salad juice (200 g) has 36 calories. That works out to 18 calories per 100 g. It contains 6.4 g of carbs, 1.6 g of protein, 0.4 g of fat and 1.4 g of fiber. Its 140 µg of Vitamin K covers 117% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
36
KCAL / 200G
Carbs
6.4g
· 2% DV
Protein
1.6g
· 3% DV
Fat
0.4g
· 1% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 72% · Protein 18% · Fat 10%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 36 kcal | |
| Total fat | 0.4 g | 1% |
| Saturated fat | 0.06 g | 0% |
| Trans fat | 0 g | |
| Sodium | 64 mg | 3% |
| Total carbohydrate | 6.4 g | 2% |
| Fiber | 1.4 g | 5% |
| Protein | 1.6 g | 3% |
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 cup (medium) | 200 g | 36 kcal |
| 100 g | 100 g | 18 kcal |
| 1 cup (small) | 120 g | 22 kcal |
| 1 serving (small) | 150 g | 27 kcal |
| 1 bottle (medium) | 250 g | 45 kcal |
| 1 cup (large) | 300 g | 54 kcal |
| 1 serving (large) | 300 g | 54 kcal |
| 1 pack (medium) | 330 g | 59 kcal |
| 1 bottle (large) | 500 g | 90 kcal |
Calculated from 18 calories per 100 g.
To make salad juice, wash fresh salad vegetables, cut them to fit your juicer, and juice them together. Cucumber gives a mild, watery base, while leafy greens add a stronger flavor.
Yes, lettuce can be juiced for salad juice, although it may yield less liquid than cucumber or celery. Combine it with a juicier vegetable so the drink has more volume and flavor.
Cucumber, celery, lettuce, spinach, and parsley all work in salad juice. Start with mild vegetables and add stronger-tasting greens gradually; this makes it easier to balance the flavor without masking it with other ingredients.
Not necessarily. Salad juice usually refers to a drink made from vegetables commonly used in salads, while green juice is a broader term that can include other leafy greens and ingredients such as ginger or apple.
Salad juice can taste bitter if it contains a large amount of peppery greens, such as arugula, or older leaves. Use fresh greens and balance their sharp flavor with mild, juicy vegetables like cucumber.
Yes. Blend the washed vegetables with a little water, then pour the mixture through a fine sieve or nut-milk bag if you want a juice without most of the pulp.
Straining salad juice is optional. Leave it unstrained for a thicker drink with more of the vegetable pulp, or strain it for a lighter texture; stirring or shaking helps either version mix evenly.
Salad juice is best fresh, but you can refrigerate it in a clean, airtight container and drink it within about 24 hours. Keep it cold and discard it if its smell or appearance changes.
Yes, salad juice can be frozen in small, freezer-safe containers, leaving room for expansion. Thaw it in the refrigerator and shake it well, because its liquid and vegetable components may separate or change texture.
No, salad juice does not remove toxins or cleanse the body. Your liver and kidneys handle those functions; salad juice is simply one way to drink vegetables, not a detox treatment.
Vitamins
Vitamin K
140µg · 117% DV
Vitamin A
640µg · 71% DV
Vitamin C
34mg · 38% DV
Folate
76µg · 19% DV
Minerals
Potassium ⭐
440mg · 13% DV
Manganese
0.26mg · 11% DV
Copper
0.08mg · 9% DV
Phosphorus
56mg · 8% DV
Sodium
64mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 36 calories in 1 cup (medium) (200 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.
Salad juice is a savoury drink made by juicing or blending fresh salad vegetables, often leafy greens and watery vegetables such as cucumber or tomato. There is no fixed recipe or single place of origin, so its colour and flavour vary with the produce, herbs and citrus used.
It is usually served chilled, either on its own or alongside a meal, and makes a refreshing homemade drink in warm weather. The flavour is fresh and vegetal; straining gives it a smoother texture, while leaving the pulp makes it more substantial. At 18 calories per 100 g, it is a light vegetable-based choice. Keep added salt modest, and prepare it fresh for the brightest flavour.
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
0.06g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 0.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.