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Source of fiber, folate, and vitamin K
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
84
KCAL / 100G
Carbs
8.6g
· 38%
Protein
2.8g
· 12%
Fat
5.1g
· 50%
Fiber
3.2g
Vitamins
Vitamin K
305µg · 254% DV
Vitamin A
285µg · 32% DV
Folate
102µg · 26% DV
Vitamin C
16.5mg · 18% DV
Minerals
Manganese
1mg · 43% DV
Magnesium
54mg · 13% DV
Potassium ⭐
410mg · 12% DV
Iron
2mg · 11% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.72g
MONOUNSATURATED
3.25g
POLYUNSATURATED
0.78g
Omega 6:3 ratio 6.5:1
Above the ideal 4:1 (6.5:1).
Spinach with corn contains 84 calories per 100 g.
A 100 g serving of spinach with corn provides 2.8 g of protein.
Spinach with corn has 8.6 g of carbohydrates per 100 g. Its carbohydrate intake depends on the amount eaten.
It provides 3.2 g of fiber per 100 g. Fiber can contribute to the meal's satiating quality.
With 84 calories per 100 g, spinach with corn can fit vegetarian, vegan, Mediterranean, flexitarian, and gluten-free eating patterns.
Spinach with corn has a glycemic index of 28. This is in the low glycemic index range.
Its glycemic index of 28 indicates a low glycemic index food. However, the amount eaten still affects total carbohydrate intake.
Spinach with corn contains 5.1 g of fat per 100 g. Fat contributes to its total calorie content.
Based on the provided diet compatibility, spinach with corn is suitable for vegan eating. It is also compatible with vegetarian diets.
Spinach with corn is classified as minimally processed. It is not categorized as a highly processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.