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Fresh seasonal vegetables, light salad with vinegar dressing
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
25
KCAL / 100G
Carbs
4.2g
· 73%
Protein
1.1g
· 19%
Fat
0.2g
· 8%
Fiber
1.5g
Vitamins
Vitamin K
70µg · 58% DV
Vitamin A
220µg · 24% DV
Vitamin C
14mg · 16% DV
Folate
35µg · 9% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
220mg · 6% DV
Phosphorus
28mg · 4% DV
Calcium
32mg · 3% 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
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
A dressed salad is best eaten the same day. Vinegar can help a little, but leafy vegetables still lose crispness and release water over time.
Yes, but it is better to chop the vegetables ahead and add the vinegar just before serving. This keeps the texture firmer and the flavor brighter.
Vinegar and salt draw water out of the vegetables. To reduce this, dress the salad at the last minute and drain high-water vegetables before mixing.
It can in people with reflux, gastritis, or a sensitive stomach because of its acidity. Using less vinegar or eating it as part of a full meal may make it easier to tolerate.
Usually not for most people. It works better as a base or side, with beans, tofu, eggs, fish, yogurt, or another protein-rich food added alongside.
It goes well with grilled meat, chicken, fish, legumes, and grain-based dishes. The acidic taste can balance richer foods and make a meal feel lighter.
Before training, a very acidic or fibrous salad may bother some stomachs. After training, it often works better next to a meal that also includes protein and other recovery foods.
A small amount of olive oil can round out the flavor and help with absorption of fat-soluble compounds from the vegetables. Too much oil, however, can make a light salad unnecessarily heavy.
No, it is not a magic weight-loss food. It can fit well into a lower-energy eating pattern, but body-weight change depends on the overall diet, not one salad.
Generally no. Freezing and thawing make most salad vegetables soft, watery, and much less appealing in texture.
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Nutrition data compiled from USDA FoodData Central and scientific sources.