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Fiber-rich vegetable salad
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
95
KCAL / 100G
Carbs
8.2g
· 34%
Protein
1.3g
· 5%
Fat
6.4g
· 61%
Fiber
3.1g
Vitamins
Vitamin C
6.5mg · 7% DV
Vitamin E
1.05mg · 7% DV
B5
0.28mg · 6% DV
B6
0.1mg · 6% DV
Minerals
Sodium
165mg · 7% DV
Potassium ⭐
245mg · 7% DV
Magnesium
15mg · 4% DV
Phosphorus
31mg · 4% 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
0.9g
MONOUNSATURATED
4.35g
POLYUNSATURATED
0.69g
Omega 6:3 ratio 12.4:1
Above the ideal 4:1 (12.4:1).
Avoid leaving too much charred skin in the salad and balance the flavor with lemon, garlic, and olive oil. Overcooking eggplant at very high heat can also make the taste harsher.
Stored in a clean airtight container, it usually keeps well for 2 to 3 days in the refrigerator. The texture is best on the first day, especially if it is served warm.
Yes, but the texture often becomes softer and more watery after thawing. It is usually better to freeze the eggplant base and add fresh seasoning when serving.
It works well with grilled fish, chicken, meat, legumes, and grain-based dishes. Pairing it with a protein source can make the meal more filling and balanced.
On its own, it is usually more of a side dish or mezze. To turn it into a main meal, pair it with beans, lentils, eggs, yogurt, or another protein-rich food.
Before training, a very oily version may feel heavy for some people. After training, it fits better as part of a meal that also includes a good protein source.
No. If the eggplant is roasted, grilled, or baked instead of heavily fried, the dish can stay much lighter.
Yes, but rich amounts of oil, garlic, or onion may bother sensitive digestion late in the evening. A simpler version is often more comfortable at night.
Not necessarily; some browning is a normal result of oxidation. A sour smell, off flavor, or obvious spoilage is a better sign that it should not be eaten.
People with reflux, sensitive stomachs, or intolerance to garlic and onion may need to be cautious depending on the recipe. Very oily versions may also be harder to digest for some individuals.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.