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Low-calorie leafy green juice with vitamin C
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Sorrel juice (240 g) has 53 calories. That works out to 22 calories per 100 g. It contains 7.7 g of carbs, 3.8 g of protein, 0.7 g of fat and 1.4 g of fiber. Its 100.8 µg of Vitamin K covers 84% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
53
KCAL / 240G
Carbs
7.7g
· 3% DV
Protein
3.8g
· 8% DV
Fat
0.7g
· 1% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 59% · Protein 29% · Fat 12%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 53 kcal | |
| Total fat | 0.7 g | 1% |
| Saturated fat | 0.1 g | 1% |
| Trans fat | 0 g | |
| Sodium | 19 mg | 1% |
| Total carbohydrate | 7.7 g | 3% |
| Fiber | 1.4 g | 5% |
| Protein | 3.8 g | 8% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 240 g | 53 kcal |
| 1 tablespoon (whole) | 15 g | 3 kcal |
| 1 ounce (whole) | 30 g | 7 kcal |
| 100 g | 100 g | 22 kcal |
| 1 cup (small) | 180 g | 40 kcal |
| 1 serving (medium) | 200 g | 44 kcal |
| 1 bottle (small) | 250 g | 55 kcal |
| 1 cup (large) | 300 g | 66 kcal |
| 1 bottle (large) | 500 g | 110 kcal |
Calculated from 22 calories per 100 g.
Blend washed sorrel leaves with drinking water, then strain the mixture if you prefer a smoother drink. You can add cucumber or apple to soften its sharp flavor, and it tastes freshest when served soon after blending.
Not usually. This leafy sorrel juice is made from tart green leaves; Jamaican sorrel drink is typically a spiced infusion of hibiscus calyces, often sweetened. They have different ingredients, flavors, and preparation methods.
Sorrel juice tastes distinctly tart, with a fresh, grassy flavor. If the acidity feels too strong, dilute it with water or blend it with cucumber or apple rather than adding more sour ingredients.
It is better to treat sorrel juice as an occasional drink rather than a large daily serving. Sorrel contains oxalates, so rotate it with other vegetables and drinks instead of relying on it routinely.
Sorrel juice can contribute vitamin C because it is made from leafy greens, but it is not a cure or a substitute for a varied diet. It works best as one option among other vegetables and fruits.
People with a history of kidney stones should ask their doctor or dietitian before drinking sorrel juice regularly. Sorrel contains oxalates, which can matter for some people who are prone to certain types of stones.
Keep fresh sorrel juice in a sealed container in the refrigerator and drink it as soon as practical, ideally the same day. Its flavor and freshness fade after blending, so avoid leaving it at room temperature.
No, sorrel juice is generally made with raw leaves. Rinse the leaves thoroughly under running water, discard damaged ones, and use clean drinking water; cooking would make it a different preparation.
Yes, but add lemon sparingly because leafy sorrel is already tart. Cucumber or apple can round out the flavor without making the drink more acidic.
No. There is no good evidence that sorrel juice removes toxins from the body; the liver and kidneys handle that work. Sorrel juice can be a refreshing drink, but it is not a detox treatment.
Vitamins
Vitamin K
100.8µg · 84% DV
Vitamin C
67.2mg · 75% DV
Vitamin A
408µg · 45% DV
Vitamin E
3.84mg · 26% DV
Minerals
Manganese
0.72mg · 31% DV
Iron
4.08mg · 23% DV
Potassium ⭐
504mg · 15% DV
Copper
0.12mg · 13% DV
Sodium
19mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 53 calories in 1 cup (medium) (240 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Sorrel juice is made by pressing or blending the fresh, tangy leaves of the sorrel plant, often with water. Sorrel is used in many European and Mediterranean kitchens, especially in soups, sauces and salads; drinking it as a juice is less common and is usually a home-prepared way to use a leafy harvest.
Its flavour is sharply tart and fresh, with a grassy edge. Serve it chilled, strain it for a smoother drink, or dilute it if you prefer a gentler taste. Sorrel juice is a light, low-calorie option that also provides vitamin C. It can accompany a meal, while the leaves themselves work well in a salad or a bright, herb-forward soup.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.1g
MONOUNSATURATED
0.07g
POLYUNSATURATED
0.31g
Omega 6:3 ratio 0.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.