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Small portion of mixed vegetables, low calorie, high fiber.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
35
KCAL / 100G
Carbs
7g
· 77%
Protein
1.6g
· 18%
Fat
0.2g
· 5%
Fiber
2.7g
Vitamins
Vitamin A
350µg · 39% DV
Vitamin K
30µg · 25% DV
Vitamin C
18mg · 20% DV
Folate
45µg · 11% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
210mg · 6% DV
Phosphorus
32mg · 5% DV
Calcium
35mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
0.02g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 1.7:1
Below the ideal 4:1 — a good omega balance.
It usually means a modest side portion, such as a few spoonfuls of cooked vegetables or a small bowl of salad. The key idea is limited quantity rather than a specific vegetable type.
Yes, even a small serving can add fibre, water, and useful plant compounds to a meal. That said, regular intake across the day is usually more helpful than having a tiny portion once in a while.
It can help somewhat because vegetables add volume and fibre. But if the portion is very small, it is unlikely to keep you full for long on its own.
Pairing them with protein and healthy fats usually makes the meal more balanced. Good examples include eggs, yogurt, beans, fish, olive oil, or tofu.
Not always by itself. Adequate fluids, more total fibre across the day, and regular movement also matter.
Yes, small portions can be useful when children are getting used to vegetables. Repeated exposure without pressure often works better than serving a large amount all at once.
Either can work, depending on the vegetable and your digestion. Raw vegetables are often crunchier, while cooked vegetables may be easier for some people to tolerate.
Yes, it can contribute fibre and volume, which may make the meal feel more balanced. It will not completely change the meal, but it can still be a useful addition.
There is no single best time; consistency matters more than timing. Having them with main meals is often the easiest habit to maintain.
People with sensitive digestion may react to certain raw or high-fibre vegetables even in small portions. In that case, choosing milder types or eating them cooked may be more comfortable.
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.