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A salad made from seasonal vegetables, low in calories, rich in fiber and vitamins.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
28
KCAL / 100G
Carbs
5.1g
· 73%
Protein
1.2g
· 17%
Fat
0.3g
· 10%
Fiber
2.2g
Vitamins
Vitamin A
320µg · 36% DV
Vitamin K
38µg · 32% DV
Vitamin C
18mg · 20% DV
Folate
36µg · 9% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
210mg · 6% DV
Calcium
38mg · 4% DV
Phosphorus
28mg · 4% 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.04g
POLYUNSATURATED
0.07g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
Dry it thoroughly and store it in the fridge in a breathable container with a paper towel to absorb extra moisture. Excess water is one of the main reasons leafy salad turns limp quickly.
Usually no. Once thawed, the leaves lose their texture, release water, and become soft, so fresh use is the better option.
Bitterness and toughness can increase with age, heat exposure, or naturally stronger leaf varieties. A short soak in cold water and a balanced dressing can make it taste milder.
A leafy salad alone may be too light for many people. Adding protein and healthy fats such as beans, eggs, yogurt, cheese, chicken, or olive oil makes it more filling and balanced.
On its own, it is often too light before training and may not provide enough energy for harder exercise. After training, it works better as part of a meal that also includes protein and carbohydrate sources.
For some people, large portions of raw vegetables can cause gas or bloating, especially if digestion is sensitive. Smaller portions and simpler ingredients are often easier to tolerate.
No, but the type and amount matter. A moderate olive-oil-based dressing can complement the salad well, while very sugary or heavy creamy dressings can change the overall balance of the meal.
Fresh salad pairs well with whole grains, legumes, eggs, tuna, chicken, avocado, yogurt-based dressings, and olive oil. These combinations improve fullness and make the meal more complete.
Whole leaves usually stay fresh longer because they have less exposed surface area. Pre-cut salad is convenient, but it tends to wilt faster and should be eaten sooner after opening.
Most people can eat it without issue, but those with sensitive digestion, problems tolerating raw vegetables, or weakened immunity should pay extra attention to freshness and washing. Good hygiene matters especially with minimally processed produce.
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.