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Source of vitamins C and K
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
23
KCAL / 100G
Carbs
4.8g
· 70%
Protein
1.4g
· 20%
Fat
0.3g
· 10%
Fiber
1.8g
Vitamins
Vitamin K
105µg · 88% DV
Vitamin C
25mg · 28% DV
Vitamin A
78µg · 9% DV
B2
0.1mg · 8% DV
Minerals
Iron
2mg · 11% DV
Potassium ⭐
390mg · 11% DV
Magnesium
29mg · 7% DV
Calcium
50mg · 5% 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.04g
MONOUNSATURATED
0.04g
POLYUNSATURATED
0.13g
Omega 6:3 ratio 3.3:1
Below the ideal 4:1 — a good omega balance.
Tomato and sorrel salad contains 23 calories per 100 g. It is a low-calorie vegetable option.
A 100 g serving of tomato and sorrel salad provides 1.4 g of protein. Its protein content is low.
Yes. Tomato and sorrel salad has 4.8 g of carbohydrates per 100 g, which can fit into a lower-carbohydrate eating pattern.
Yes, tomato and sorrel salad is listed as compatible with a keto diet. It contains 4.8 g of carbohydrates per 100 g.
Tomato and sorrel salad has a glycemic index of 15. This is considered a low GI value.
It provides 1.8 g of fiber per 100 g. This can contribute to overall daily fiber intake.
Tomato and sorrel salad contains 0.3 g of fat per 100 g. It is very low in fat.
Yes, it is compatible with vegan and vegetarian diets. It is also listed as suitable for Paleo, Mediterranean, flexitarian, gluten-free, and Sattvik diets.
Yes, tomato and sorrel salad is listed as compatible with a gluten-free diet.
Tomato and sorrel salad is classified as minimally processed. It belongs to the vegetables category.
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Nutrition data compiled from USDA FoodData Central and scientific sources.