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Tomato, parsley and green onion salad Calories
Low-calorie salad rich in vitamins C and K
CALORIES
GI
POTASSIUM
FIBER
Tomato, parsley and green onion salad Nutrition Facts
Selected: 100 g
28
KCAL / 100G
Carbs
5.2g
· 71%
Protein
1.4g
· 19%
Fat
0.3g
· 10%
Fiber
1.8g
Tomato, parsley and green onion salad Vitamins & Minerals
Vitamins
Vitamin K
145µg · 121% DV
Vitamin C
24mg · 27% DV
Folate
38µg · 10% DV
Vitamin A
52µg · 6% DV
Minerals
Potassium ⭐
290mg · 9% DV
Iron
1mg · 6% DV
Calcium
42mg · 4% DV
Magnesium
18mg · 4% DV
Tomato, parsley and green onion salad Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Tomato, parsley and green onion salad Processed?
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.
Does Tomato, parsley and green onion salad Contain Allergens?
No known major allergens
Which Diets Is Tomato, parsley and green onion salad Good For?
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
Tomato, parsley and green onion salad Fat Profile
SATURATED
0.04g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Tomato, parsley and green onion salad
Tomato, parsley and green onion salad — Frequently Asked Questions
How many calories are in tomato, parsley and green onion salad?
This salad contains 28 calories per 100g. Per 100g, it also provides 1.4g protein, 5.2g carbs, and 0.3g fat.
Is tomato, parsley and green onion salad good for a diet?
With 28 calories per 100g, 1.8g fiber, and a glycemic index of 15, it can fit well into many eating patterns. It is listed as compatible with vegan, vegetarian, gluten-free, Mediterranean, and paleo diets.
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Nutrition data compiled from USDA FoodData Central and scientific sources.