Greek Salad
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 133 kcal | 7% |
| Fat | 11.5 g | 16% |
| of which saturates | 4.5 g | 23% |
| Carbohydrate | 3.3 g | 1% |
| of which sugars | 2.2 g | 2% |
| Fibre | 1.1 g | — |
| Protein | 3.6 g | 7% |
| Salt | 0.63 g | 10% |
Open Food Facts, ODbL, record updated 27 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Plum Tomatoes (37%), Cucumber (25%), Feta Cheese (Milk) (20%), Red Onions, Kalamata Olives (6%), Extra Virgin Olive Oil, Mint Infused Vegetable Oil, Lemon Juice, Garlic Purée, Salt, Mint, Dried Oregano, Lemon Zest, Parsley, Dried Paprika Flakes, Rapeseed Oil, Red Wine Vinegar, Vegetable Oil (Sunflower/Rapeseed)
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
56% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Lettuces” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Lettuces”: 0.87 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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