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Source of fiber and beta-carotene
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
104
KCAL / 100G
Carbs
18.1g
· 68%
Protein
2.1g
· 8%
Fat
2.8g
· 24%
Fiber
2.4g
Vitamins
Vitamin A
392µg · 44% DV
B6
0.19mg · 11% DV
Vitamin C
8.1mg · 9% DV
B1
0.08mg · 7% DV
Minerals
Phosphorus
65mg · 9% DV
Selenium
4.5µg · 8% DV
Potassium ⭐
249mg · 7% DV
Iron
1mg · 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.38g
MONOUNSATURATED
1.68g
POLYUNSATURATED
0.42g
Omega 6:3 ratio 19:1
Above the ideal 4:1 (19:1).
Sweet potato, brown rice and zucchini salad provides 104 calories per 100 g.
A 100 g serving contains 2.1 g of protein. Its protein content can be complemented with other protein foods as part of a meal.
It contains 18.1 g of carbohydrates per 100 g. The carbohydrate content comes from the sweet potato and brown rice.
With 104 calories per 100 g, it can fit into a meal plan when portion size is considered. It is compatible with vegan, vegetarian, Mediterranean, flexitarian, gluten-free and Sattvik diets.
The glycemic index of this salad is 52. Portion size is also relevant when considering its glycemic impact.
This salad provides 2.4 g of fiber per 100 g. It can contribute to the fiber content of a meal.
Yes. Based on the provided dietary compatibility information, this salad is suitable for a gluten-free diet.
Yes, it is suitable for vegan and vegetarian diets. It also fits Mediterranean, flexitarian and Sattvik eating patterns.
There are 2.8 g of fat per 100 g. Its fat content is lower than its carbohydrate content.
This salad is classified as minimally processed. This distinguishes it from heavily processed foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.