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Sauteed beet greens with chard Calories
Rich in vitamin K, fiber, and minerals
CALORIES
GI
POTASSIUM
FIBER
Sauteed beet greens with chard Nutrition Facts
Selected: 100 g
52
KCAL / 100G
Carbs
5.8g
· 40%
Protein
2.6g
· 18%
Fat
2.7g
· 42%
Fiber
3.4g
Sauteed beet greens with chard Vitamins & Minerals
Vitamins
Vitamin K
420µg · 350% DV
Vitamin A
320µg · 36% DV
Vitamin C
18mg · 20% DV
Vitamin E
1.6mg · 11% DV
Minerals
Magnesium
68mg · 16% DV
Potassium ⭐
420mg · 12% DV
Calcium
110mg · 11% DV
Iron
2mg · 11% DV
Sauteed beet greens with chard Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Sauteed beet greens with chard Processed?
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.
Does Sauteed beet greens with chard Contain Allergens?
No known major allergens
Which Diets Is Sauteed beet greens with chard Good For?
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
Sauteed beet greens with chard Fat Profile
SATURATED
0.38g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.54g
Omega 6:3 ratio 3.5:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Sauteed beet greens with chard
Sauteed beet greens with chard — Frequently Asked Questions
How many calories are in sautéed beet greens with chard?
Sautéed beet greens with chard provides 52 calories per 100 g. That amount also contains 2.6 g of protein, 5.8 g of carbohydrates, and 2.7 g of fat.
Is sautéed beet greens with chard good for a low-glycemic diet?
With a glycemic index of 15, sautéed beet greens with chard is a low-GI food. It also provides 3.4 g of fiber per 100 g and fits vegan, vegetarian, gluten-free, Mediterranean, and paleo eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.