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Low-calorie source of vitamins C and K
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
22
KCAL / 100G
Carbs
4.1g
· 69%
Protein
1.2g
· 20%
Fat
0.3g
· 11%
Fiber
1.3g
Vitamins
Vitamin K
57µg · 48% DV
Vitamin C
18mg · 20% DV
Folate
37µg · 9% DV
B6
0.1mg · 6% DV
Minerals
Potassium ⭐
245mg · 7% DV
Calcium
55mg · 6% DV
Iron
1mg · 6% DV
Magnesium
17mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
0.03g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 4.5:1
Above the ideal 4:1 (4.5:1).
Yes, tomatoes and cucumbers release water as they sit, and arugula can wilt quickly. For the best texture, add salt and dressing shortly before serving.
Using younger, smaller leaves usually gives a milder flavor. Pairing arugula with juicy tomato, cucumber, and a simple lemon-olive oil dressing also helps balance bitterness.
It works well alongside grilled chicken, fish, meat, eggs, or legume-based dishes. Its fresh, crisp character balances richer main courses nicely.
On its own, it may be too light right before training. After a workout, it fits better as part of a meal with a protein source such as eggs, yogurt, cheese, tofu, or beans.
It is generally a light evening option. However, raw onion may cause bloating or reflux in some people, especially late at night.
Usually it works better as a side or a light meal base than a complete meal on its own. Adding protein and a source of healthy fat makes it more filling and balanced.
People with sensitive digestion, reflux, or IBS-like symptoms may find raw onion irritating. Using less onion or soaking sliced onion briefly in water can make it easier to tolerate.
It is best eaten fresh for the best texture and flavor. Once dressed, it is usually best the same day; undressed ingredients keep better when stored separately in a sealed container.
Both work well, but they create a slightly different result. Lemon gives a brighter, fresher taste, while vinegar adds a sharper acidity that can stand up well to arugula and onion.
Freezing is not recommended for this kind of salad. The vegetables lose their crisp texture after thawing and tend to become soft and watery.
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Nutrition data compiled from USDA FoodData Central and scientific sources.