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Light high-protein salad with omega-3 and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
82
KCAL / 100G
Carbs
2.6g
· 13%
Protein
12.1g
· 60%
Fat
2.5g
· 27%
Fiber
0.7g
Vitamins
B12
1.2µg · 50% DV
B3
4.5mg · 28% DV
B6
0.25mg · 15% DV
Vitamin K
16µg · 13% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
170mg · 24% DV
Iodine
19µg · 13% DV
Calcium
98mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.75g
MONOUNSATURATED
0.65g
POLYUNSATURATED
0.35g
Omega 6:3 ratio 0.4:1
Below the ideal 4:1 — a good omega balance.
Tuna yogurt purslane salad provides 82 calories per 100 g.
A 100 g serving contains 12.1 g of protein. This makes it a protein-forward salad option.
With 82 calories and 12.1 g of protein per 100 g, it can fit into calorie- and protein-conscious eating plans. Portion size should be matched to your daily goals.
It contains 2.6 g of carbohydrates per 100 g. This is a low amount for people limiting carbohydrate intake.
Its glycemic index is 15. This is considered a low GI value.
It provides 12.1 g of protein and 0.7 g of fiber per 100 g. Its protein and fiber can support a more satisfying meal.
There are 2.5 g of fat per 100 g. The same amount provides 82 calories.
Based on the provided dietary compatibility information, it is suitable for a gluten-free diet. For packaged or prepared versions, check the label for ingredients and cross-contact information.
This salad contains fish and dairy allergens. It is not suitable for people with fish or milk allergies.
It is compatible with omnivore, pescatarian, Mediterranean, flexitarian, and gluten-free diets. It is classified as a processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.