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Yogurt Potato, Red Pepper and Carrot Salad Calories

Provides vitamin C, beta-carotene and probiotic yogurt

CALORIES

79kcal

GI

62medium

POTASSIUM

295mg

FIBER

1.8g

Yogurt Potato, Red Pepper and Carrot Salad Nutrition Facts

Selected: 100 g

79

KCAL / 100G

Carbs

13.4g

· 66%

Protein

2.5g

· 12%

Fat

1.9g

· 22%

Fiber

1.8g

Yogurt Potato, Red Pepper and Carrot Salad Vitamins & Minerals

Vitamins

Vitamin C

25.4mg · 28% DV

Vitamin A

119µg · 13% DV

B6

0.19mg · 11% DV

B2

0.11mg · 8% DV

Minerals

Phosphorus

75mg · 11% DV

Potassium

295mg · 9% DV

Calcium

66mg · 7% DV

Iodine

9µg · 6% DV

Yogurt Potato, Red Pepper and Carrot Salad Glycemic Index

GLYCEMIC INDEX

62
Medium
0 Low5570100

GLYCEMIC LOAD

8
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Yogurt Potato, Red Pepper and Carrot Salad Processed?

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.

Does Yogurt Potato, Red Pepper and Carrot Salad Contain Allergens?

Contains these allergens:

Gluten free
Dairy yes
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Yogurt Potato, Red Pepper and Carrot Salad Good For?

Vegan

— Not suitable

Vegetarian

✓ 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

Yogurt Potato, Red Pepper and Carrot Salad Fat Profile

SATURATED

1.08g

MONOUNSATURATED

0.48g

POLYUNSATURATED

0.11g

⚖️

Omega 6:3 ratio 2.7:1

Below the ideal 4:1 — a good omega balance.

Foods Similar to Yogurt Potato, Red Pepper and Carrot Salad

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Tomato

18 kcal

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Mixed Green Salad

18 kcal

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Red Pepper

31 kcal

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Boiled Beetroot

44 kcal

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Green pepper

20 kcal

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Potato Salad

110 kcal

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Arugula

25 kcal

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Oven-Roasted Mixed Vegetables

65 kcal

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Nutrition data compiled from USDA FoodData Central and scientific sources.