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Low-calorie light mixed salad
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
20
KCAL / 100G
Carbs
3.6g
· 69%
Protein
1.2g
· 23%
Fat
0.2g
· 8%
Fiber
1.8g
Vitamins
Vitamin K
55µg · 46% DV
Vitamin A
180µg · 20% DV
Folate
38µg · 10% DV
Vitamin C
9mg · 10% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
180mg · 5% DV
Phosphorus
28mg · 4% DV
Calcium
33mg · 3% 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 1.7:1
Below the ideal 4:1 — a good omega balance.
Eating it before a meal may help the meal feel more satisfying because it adds volume and fibre. Adding a source of protein and healthy fat makes it more filling than leaves alone.
A simple dressing made with olive oil, lemon juice, or vinegar is a practical choice. Creamy dressings can add substantial salt, sugar, or richness, so use them according to your preference.
Leaves wilt when they lose moisture or are bruised after washing and handling. Drying them thoroughly and storing them covered in the fridge helps preserve their texture.
Wash the leaves gently, dry them very well, and refrigerate them in a container lined with paper towel. Excess moisture speeds up spoilage.
Raw salad leaves do not freeze well because they become limp and watery after thawing. It is better to use extra leaves promptly in an omelette, soup, or blended green drink.
Side salad often refers to a mix of small salad leaves rather than one specific type of lettuce. The flavour, colour, and crunch can therefore vary between mixes.
Add foods such as beans, lentils, eggs, fish, chicken, cheese, or tofu. A starchy addition such as whole grains or potatoes can also make it more substantial.
Pair it with vitamin C-rich foods such as lemon, tomatoes, peppers, or citrus fruit. This is especially useful when the salad includes plant sources of iron, such as beans or lentils.
Large portions of raw leafy vegetables can cause bloating or discomfort in some people. Try a smaller serving, chew well, or lightly wilt the leaves if raw salad is difficult to tolerate.
If the package says it is washed and ready to eat, follow the manufacturer’s instructions; rewashing is usually unnecessary. Once opened, use clean hands or utensils and eat it promptly.
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.