Used as a fresh salad green

Used as a fresh salad green recipe videos

A fresh salad green refers to the tender, leafy parts of various plants eaten raw, often as the base of a salad. Common types include lettuce, spinach, arugula, and mixed greens, typically dressed with vinaigrettes or other light dressings. This culinary practice is widespread globally, with strong traditions in Mediterranean, American, and modern health-conscious cuisines.

🍽️ Nutrition at a glance

Fresh salad greens are very low in calories, carbohydrates, and fats, making them a light, nutrient-dense food. They are excellent sources of dietary fiber, vitamins A, C, and K, and minerals like potassium and iron.

Nutrition breakdown

Calories	12 kcal
Protein	1.2 g
Carbs	2.2 g
Fat	0.1 g
Fiber	1.3 g
Sugar	0.8 g
Sodium	15 mg
Vitamin K	80 mcg
Vitamin A	3600 IU
Vitamin C	8 mg
Potassium	190 mg
Folate	40 mcg
Manganese	0.2 mg
Iron	0.8 mg
Calcium	25 mg

Per 2 cups (60 g) · estimated, varies by recipe

💡 What's interesting

Culturally, the simple green salad has evolved from a basic accompaniment to a canvas for culinary creativity, often reflecting local agriculture and seasonal produce. Nutritionally, the high water and fiber content promotes satiety and hydration, while the array of phytonutrients supports overall health.