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Fresh vegetables, low calorie, vitamin C source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
28
KCAL / 100G
Carbs
5.2g
· 75%
Protein
1.1g
· 16%
Fat
0.3g
· 9%
Fiber
1.7g
Vitamins
Vitamin C
51mg · 57% DV
Vitamin A
420µg · 47% DV
Vitamin K
13µg · 11% DV
Vitamin E
1.1mg · 7% DV
Minerals
Potassium ⭐
260mg · 8% DV
Phosphorus
27mg · 4% DV
Magnesium
13mg · 3% DV
Calcium
16mg · 2% 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
0.05g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Yes, but it is best dressed shortly before serving. Salt and acid draw out water from the tomatoes, which can make the salad watery and soften the peppers.
It usually keeps best for about 1 day in a sealed container. Once dressed, the texture declines faster, so it is best eaten the same day for freshness.
Use firm tomatoes, cut them into larger pieces, and add salt at the end. You can also remove some of the seedy pulp if you want a less juicy salad.
A simple olive oil and lemon juice or vinegar dressing is the most common choice. It complements the fresh flavor without overpowering it.
It goes well with grilled meat, chicken, fish, eggs, beans, and lentil dishes. Its fresh, crisp character balances heavier mains nicely.
It can work either before or after as part of a meal. On its own it is quite light, so pairing it with a protein source such as yogurt, eggs, cheese, or legumes is usually more satisfying.
Yes, many people tolerate it well in the evening. However, those with reflux or a sensitive stomach may find acidic tomatoes less comfortable late at night.
Not automatically. Hot peppers contain different plant compounds, but hotter does not always mean better; tolerance and overall meal balance matter more.
Long cooking can reduce freshness and lower some heat-sensitive vitamins. On the other hand, light cooking may improve availability of certain compounds, though this salad is usually valued for its raw texture and flavor.
People with reflux, gastritis, or a very sensitive stomach may react to the acidity of tomatoes. If hot peppers are used, those with spice sensitivity or some bowel conditions may also need caution.
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Nutrition data compiled from USDA FoodData Central and scientific sources.