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Provides fiber and vitamin K; high in sodium from pickling.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
71
KCAL / 100G
Carbs
5.1g
· 27%
Protein
1.8g
· 10%
Fat
5.3g
· 63%
Fiber
2.4g
Vitamins
Vitamin K
310µg · 258% DV
Vitamin A
153µg · 17% DV
Vitamin C
12mg · 13% DV
Vitamin E
1.35mg · 9% DV
Minerals
Sodium
690mg · 30% DV
Magnesium
39mg · 9% DV
Potassium ⭐
290mg · 9% DV
Calcium
55mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.73g
MONOUNSATURATED
3.25g
POLYUNSATURATED
0.78g
Omega 6:3 ratio 18:1
Above the ideal 4:1 (18:1).
Sautéed pickled chard contains 71 calories per 100 grams. The total calories will increase or decrease with portion size.
With 71 calories and 2.4 grams of fiber per 100 grams, it can fit into a diet when portion size is managed. Its role depends on your overall meal plan.
Yes, it is listed as compatible with keto. It provides 5.1 grams of carbohydrates per 100 grams.
Yes, it is suitable for vegan and vegetarian diets. It also fits pescatarian and flexitarian eating patterns.
Yes, it contains 1.8 grams of protein per 100 grams. It has some protein, but it is not a high-protein food.
It contains 5.1 grams of carbohydrates per 100 grams. That is relatively low compared with many high-carb foods.
Its 2.4 grams of fiber per 100 grams may help support satiety. Fullness will still depend on the portion and the rest of the meal.
Its glycemic index is 15. That is considered a low GI value.
Yes, it is compatible with a gluten-free diet. It is also listed as suitable for Mediterranean and Paleo eating patterns.
Yes, it is classified as a processed food. This reflects that it has undergone pickling and sautéing rather than being in its raw state.
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Nutrition data compiled from USDA FoodData Central and scientific sources.