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Light, creamy, vegetable, refreshing
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
65
KCAL / 100G
Carbs
5.5g
· 35%
Protein
3.2g
· 20%
Fat
3.2g
· 45%
Fiber
1.2g
Vitamins
Vitamin A
110µg · 12% DV
Vitamin C
11mg · 12% DV
B2
0.13mg · 10% DV
B12
0.18µg · 8% DV
Minerals
Phosphorus
56mg · 8% DV
Calcium
65mg · 7% DV
Potassium ⭐
220mg · 6% DV
Magnesium
18mg · 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.
Contains these allergens:
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
SATURATED
1.8g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
Zucchini salad with yogurt provides 65 calories per 100 g. Total calories depend on the portion served.
There are 3.2 g of protein in 100 g of zucchini salad with yogurt. It can complement vegetable-focused meals with some protein.
No. It contains 5.5 g of carbohydrates per 100 g and has a glycemic index of 25.
With 65 calories and 1.2 g of fiber per 100 g, it can fit into a balanced eating plan. Portion size should match individual daily goals.
Zucchini salad with yogurt has a glycemic index of 25. This is considered a low glycemic index value.
Each 100 g contains 3.2 g protein, 3.2 g fat, and 1.2 g fiber. These nutrients may contribute to the overall fullness of a meal.
Zucchini salad with yogurt contains 3.2 g of fat per 100 g. Its fat content is equal to its protein content per 100 g.
Yes, it is compatible with a gluten-free diet. It also fits omnivore, vegetarian, Mediterranean, and flexitarian eating patterns.
No. It contains dairy, which is a listed allergen, so it is not suitable for people with a dairy allergy.
It is classified as minimally processed. It belongs to the vegetable category.
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Nutrition data compiled from USDA FoodData Central and scientific sources.