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Elimutti Poppy Seed Fruit Salad

Elimutti Poppy Seed Fruit Salad has 166.1 calories per serving (1 Small Cup) — that's 148.9 calories per 100g. It provides 3.7g protein, 10.8g carbs, and 12g fat. With a low glycemic index (GI: 36), this recipe is suitable for weight loss, diabetes management, heart health and more. The 4g of dietary fiber per serving adds to its nutritional value.

Track the exact calories and macros of Elimutti Poppy Seed Fruit Salad in the Hint app — India's comprehensive recipe and nutrition tracking platform.

Elimutti Poppy Seed Fruit Salad
  • Serving Size 1 Small Cup (100 g)
  • Calories166.1 kcal
  • Carbs10.8 g (43.2 kcal)
  • Protein3.7 g (15.0 kcal)
  • Fats12.0 g (107.9 kcal)

Nutrition Label

Elimutti Poppy Seed Fruit Salad

  • Serving Size1 Small Cup (100 g)
  • Calories166.1 kcal
  • Carbs10.8 g
  • Fiber4.0 g
  • Sugar7.4 g
  • Protein3.7 g
  • Fat12.0 g
  • Saturated fat2.3 g
  • Mono unsaturated fat6.9 g
  • Poly unsaturated fat1.6 g
  • Cholesterol6.7 mg
  • Sodium293.3 mg

Nutrition per 100g

  • Calories148.9 kcal
  • Carbs9.7 g
  • Fiber3.6 g
  • Sugar6.6 g
  • Protein3.4 g
  • Fat10.8 g
  • Cholesterol6.0 mg
  • Sodium263.0 mg

1 serving = 111.5g

Cooking time: 10 minutes

Serves: 3 persons

Ingredients

Cheese
25 Grams
Blueberries raw
50 Grams
Olive oil
1 Table Spoon
Honey
1 Tea Spoon
Avocado fruit
50 Grams
Banana ripe montham
50 Grams
Lemon juice
1 Table Spoon
Pineapple
50 Grams
Strawberry
50 Grams
Pepper, black
1 Tea Spoon
Poppy seeds
1 Tea Spoon
Almond
1 Table Spoon
Salt
0.5 Tea Spoon

Instructions

1
Wash and chop the fruits
Wash the fruits thoroughly, chop them.
2
For the dressing
In a small jar, combine the olive oil, lemon juice, honey, poppy seeds, salt, and pepper. Shake until mixed well.
3
Mix the ingredients
In a salad bowl add the strawberries, pineapple, blueberries, banana, avocado, almonds, and feta cheese, drizzle the salad dressing. Toss gently. Serve it.

Glycemic Index

36 Low
Low
Medium
High

Likely to produce a slower, steadier rise in blood glucose for most people.

How to flatten the spike

  • Pair this dish with a protein source (dal, paneer, eggs, fish, or curd).
  • Add a fiber-rich side salad or non-starchy vegetables.
  • Avoid combining this with another high-carb side in the same meal.

Compare & Substitute

NutrientElimutti Poppy Seed Fruit SaladMixed fruits with nuts and raisinsMixed Pazhangal Marachakkukal Mathu KishmisukalPalangal parupugaludan thurikkuthukal matrum unnene
Calories166.1 kcal115.3 kcal115.3 kcal115.3 kcal
Carbs10.8 g16.7 g16.7 g16.7 g
Protein3.7 g2.1 g2.1 g2.1 g
Fat12 g4.5 g4.5 g4.5 g
Fiber4 g4.3 g4.3 g4.3 g
Sugar7.4 g12.7 g12.7 g12.7 g
Sodium293.3 mg2.3 mg2.3 mg2.3 mg
Cholesterol6.7 mg0 mg0 mg0 mg

Health Goals Suitability

Weight Loss

At just 166.1 kcal per serving, this is an excellent choice for weight management. The 4g of dietary fiber promotes satiety, helping you feel full longer.

Diabetes

With a low glycemic index of 36, this recipe supports stable blood sugar levels. The 4g fiber further slows glucose absorption.

Muscle Gain

Low protein content (3.7g per serving) — not sufficient alone for muscle building. Combine with high-protein sides like paneer, eggs, chicken, dal, or a protein shake to reach 25-30g protein per meal.

Heart Health

Low cholesterol (6.7mg) and low saturated fat (2.3g) make this heart-friendly. Contains heart-healthy fats. Low sodium content is ideal for blood pressure management.

PCOS

Low GI (36) with 4g fiber supports insulin sensitivity — key for PCOS management. The high fiber content supports hormone balance by aiding estrogen metabolism.

Thyroid

No goitrogenic ingredients — generally safe for thyroid conditions.

Portion Guidance

Weight Loss

1 Small Cup (~111.5g) or slightly less. Pair with a high-fiber side like cucumber raita or salad to feel full on fewer kcal.

Muscle Gain

1 Small Cup (~111.5g) plus a protein-rich addition (100g paneer, 2 eggs, or 1 cup dal) to hit 25-30g protein per meal.

Diabetes

1 Small Cup (~111.5g). Pair with whole wheat roti (not rice) to lower glycemic load. Eat protein and fiber portions first, carbs last.

General

1 Small Cup (~111.5g) provides a balanced portion. Adjust based on your daily kcal target — track accurately in the Hint app.

Recipe Modifications

Lower fat

Reduce oil to 1 teaspoon and use an air fryer or non-stick pan. Steaming vegetables before adding retains flavor with less fat.

Boost protein

Add 50g paneer, a boiled egg, or a side of sprouted moong dal. Stirring in 1 tbsp of peanut butter also adds 4g protein.

Meal prep friendly

Elimutti Poppy Seed Fruit Salad stores well for 2-3 days refrigerated. Reheat on stovetop for best texture. Prepare ingredients in advance for quick weeknight cooking.

Common Mistakes

Using too much oil or ghee

Why it matters: Excess oil can double the calorie content without adding nutritional value.

Fix: Measure oil with a tablespoon instead of pouring freely. 1 tbsp = 120 kcal.

Not measuring serving size

Why it matters: The nutrition values are for 1 standard serving. Eating 2-3x the serving means 2-3x the kcal (332.1-498.2 kcal).

Fix: Use the Hint app to scan and log the exact portion you eat for accurate tracking.

Frequently Asked Questions

Scientific References

  1. Low glycemic index foods help improve blood sugar control in people with diabetes

    Brand-Miller J et al. (2003). Low-glycemic index diets in the management of diabetes. Diabetes Care.

    DOI: 10.2337/diacare.26.8.2261
  2. Increased dietary fiber intake is associated with lower body weight

    Slavin JL (2005). Dietary fiber and body weight. Nutrition.

    DOI: 10.1016/j.nut.2003.09.004
  3. Dietary fiber slows glucose absorption and reduces post-meal blood sugar spikes

    Weickert MO & Pfeiffer AFH (2008). Metabolic effects of dietary fiber consumption. Journal of Nutrition.

    DOI: 10.1093/jn/138.3.439
  4. Portion control is one of the most effective strategies for managing calorie intake and body weight

    Rolls BJ (2014). What is the role of portion control in weight management? International Journal of Obesity.

    DOI: 10.1038/ijo.2014.82

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