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All →Vegetables & Legumes
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Light vegetable salad rich in vitamin C and antioxidants
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
25
KCAL / 100G
Carbs
5.1g
· 77%
Protein
1.1g
· 17%
Fat
0.2g
· 6%
Fiber
1.7g
Vitamins
Vitamin C
58mg · 64% DV
B6
0.16mg · 9% DV
Vitamin K
8.5µg · 7% DV
Folate
23µg · 6% DV
Minerals
Potassium ⭐
237mg · 7% DV
Phosphorus
28mg · 4% DV
Magnesium
13mg · 3% DV
Calcium
15mg · 2% 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 7:1
Above the ideal 4:1 (7:1).
This salad contains 25 calories per 100g. It is a low-calorie vegetable option.
It provides 1.1g of protein per 100g. The protein content is modest, which is typical for a vegetable-based salad.
No, it has 5.1g of carbohydrates per 100g. That makes it relatively light in carbs.
Yes, it contains just 0.2g of fat per 100g. This makes it a very low-fat choice.
Yes, it has 1.7g of fiber per 100g. Fiber can help make vegetable dishes more filling.
Yes, its glycemic index is 15. That places it in the low-GI range.
It can fit many diet plans because it is low in calories and fat while also providing fiber. Its overall nutrition profile is light and simple.
Yes, it is suitable for both vegan and vegetarian diets. It is also compatible with Mediterranean and flexitarian eating patterns.
Yes, it is listed as gluten-free. It can fit a gluten-free diet.
No, it is classified as unprocessed. That means it is a minimally altered vegetable-based food choice.
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Nutrition data compiled from USDA FoodData Central and scientific sources.