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Low-calorie salad with fiber and potassium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
31
KCAL / 100G
Carbs
6.8g
· 80%
Protein
1.2g
· 14%
Fat
0.2g
· 6%
Fiber
2.8g
Vitamins
Vitamin C
6.5mg · 7% DV
B6
0.1mg · 6% DV
B5
0.25mg · 5% DV
Folate
20µg · 5% DV
Minerals
Potassium ⭐
244mg · 7% DV
Phosphorus
27mg · 4% DV
Magnesium
13mg · 3% DV
Calcium
12mg · 1% 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
0.04g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 7:1
Above the ideal 4:1 (7:1).
Tomato boiled eggplant salad has 31 calories per 100 grams. That makes it a low-calorie vegetable-based option.
It provides 1.2 grams of protein per 100 grams. The protein content is modest, as it is mainly a vegetable dish.
There are 6.8 grams of carbohydrates in 100 grams. This puts it in a moderate-to-low carb range.
Yes, it is very low in fat. It contains just 0.2 grams of fat per 100 grams.
Yes, it contains 2.8 grams of fiber per 100 grams. Its fiber content can support fullness as part of a meal.
Its glycemic index is 20. That indicates it is a low-GI food.
It can fit weight-loss diets because it is low in calories and fat while also providing fiber. Per 100 grams, it has 31 calories.
Yes, it is suitable for both vegan and vegetarian eating patterns. It also fits Mediterranean and flexitarian diets.
Yes, it is suitable for a gluten-free diet. Gluten-Free is listed among its diet compatibilities.
It is classified as minimally processed. This makes it a simpler option for people looking for less processed foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.