FoodRef · Recipe
Blattsalat mit Kartoffeln, Rotkohl und Walnüssen
5 approve · 4 caution · 2 avoid
Standard deviation of the 11 scores. Higher = the diets disagree more.
The diets react (see scores below)
Ingredients
- Frischer Blattsalat
- geröstete Kartoffeln
- marinierter Rotkohl
- Weintrauben
- Spitzpaprika
- Kresse
- Walnüsse
Instructions
- Frischen Blattsalat mit gerösteten Kartoffeln, mariniertem Rotkohl, Weintrauben, Spitzpaprika, Kresse und Walnüssen in einer Schüssel kombinieren und servieren.
Diet-by-diet
Rich in vegetables, fruit, and nuts with no added sodium-heavy ingredients mentioned, aligning well with DASH principles.
Features leafy greens, grapes, peppers, and walnuts — classic Mediterranean components, though olive oil and legumes aren't explicitly listed.
All ingredients listed are plant-based with no animal products.
Entirely plant-based, incompatible with a carnivore diet.
Mostly compliant but roasted potatoes are excluded on strict paleo, lowering the score.
Potatoes and grapes contribute significant carbs, making this unsuitable for keto.
Grapes and walnuts are tolerated, but red cabbage in quantity and potential onion/garlic in marinades raise FODMAP concerns.
Vegetables, fruit, and nuts are compliant, but marinated red cabbage may contain non-compliant sugars or additives.
Reasonable balance of carbs (potatoes, grapes), protein is limited (only walnuts), and healthy fats present — protein is the weak point.
Colorful vegetables, grapes (polyphenols), and walnuts (omega-3) make this strongly anti-inflammatory.
High fiber from vegetables and nuts promotes satiety; moderate portion size and nutrient density support GLP-1 goals, though protein is low.