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Low-calorie salad with salty sea purslane and vitamins C and K
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
24
KCAL / 100G
Carbs
4.5g
· 72%
Protein
1.3g
· 21%
Fat
0.2g
· 7%
Fiber
1.5g
Vitamins
Vitamin K
41µg · 34% DV
Vitamin C
14.5mg · 16% DV
B6
0.1mg · 6% DV
Folate
19µg · 5% DV
Minerals
Sodium
315mg · 14% DV
Magnesium
32mg · 8% DV
Potassium ⭐
255mg · 8% DV
Calcium
62mg · 6% 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
0.03g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Sea purslane, tomato and onion salad provides 24 calories per 100 g. It is a low-calorie vegetable-based option.
There are 1.3 g of protein per 100 g. It is not considered a high-protein food on its own.
Yes, it contains 4.5 g of carbohydrates per 100 g. This is a relatively low amount for a vegetable-based salad.
It provides 1.5 g of fiber per 100 g. Its fiber content can contribute to the overall fullness of a meal.
Its glycemic index is 15. This falls within the low-GI range.
With 24 calories and 0.2 g of fat per 100 g, it can fit into a calorie-controlled eating plan. Serving size and any added dressing can affect the meal's total energy intake.
Yes, it is compatible with vegan eating. It also fits vegetarian, Mediterranean and flexitarian dietary patterns.
Yes, it is suitable for a gluten-free diet. It is also listed as compatible with Paleo eating.
It contains 0.2 g of fat per 100 g. This makes it a very low-fat salad option.
It is classified as minimally processed. It is a vegetable-based choice with a low level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.