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Beef Vermicelli Soup Calories
Balanced protein and carbs, warming and filling
CALORIES
GI
POTASSIUM
FIBER
Beef Vermicelli Soup Nutrition Facts
Selected: 100 g
75
KCAL / 100G
Carbs
8.2g
· 46%
Protein
4.5g
· 25%
Fat
2.2g
· 29%
Fiber
0.6g
Beef Vermicelli Soup Vitamins & Minerals
Vitamins
B12
0.45µg · 19% DV
B3
1.1mg · 7% DV
B2
0.06mg · 5% DV
B5
0.23mg · 5% DV
Minerals
Sodium
320mg · 14% DV
Zinc
1mg · 9% DV
Selenium
4.5µg · 8% DV
Phosphorus
48mg · 7% DV
Beef Vermicelli Soup Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Beef Vermicelli Soup Processed?
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.
Does Beef Vermicelli Soup Contain Allergens?
No known major allergens
Which Diets Is Beef Vermicelli Soup Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Beef Vermicelli Soup Fat Profile
SATURATED
0.9g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Beef Vermicelli Soup
Beef Vermicelli Soup — Frequently Asked Questions
Is beef vermicelli soup a good choice when you are ill or have little appetite?
Its warm liquid texture and soft ingredients can make it easier to eat when appetite is low. It should not be the only source of nutrition during prolonged vomiting, high fever, or when a clinician has advised a specific diet.
Is beef vermicelli soup better before or after a workout?
A small serving can work before exercise if eaten early enough to avoid stomach discomfort. After training, the beef provides protein while the vermicelli contributes carbohydrate, making it a useful part of a recovery meal.
How can I keep the beef tender in vermicelli soup?
Cook the beef gently until tender before adding the vermicelli near the end. Boiling lean beef hard for too long can make its fibers tighten and taste dry.
Why do vermicelli noodles swell in soup, and how can I prevent it?
Vermicelli continues absorbing liquid as it sits, so the soup becomes thicker and the noodles get larger. Add noodles close to serving time, and loosen leftovers with hot water or stock when reheating.
How long does homemade beef vermicelli soup keep in the fridge?
Cool it promptly and refrigerate it in a covered container within two hours of cooking. It is generally best eaten within 3 to 4 days; discard it if it develops an off smell, bubbling, or an unusual appearance.
Can beef vermicelli soup be frozen?
Yes, but the noodles can become very soft after thawing and reheating. For better texture, freeze the beef broth and meat without the vermicelli, then add fresh noodles after thawing.
What goes well with beef vermicelli soup?
Lemon juice, parsley, or dill add freshness, while a seasonal salad makes the meal more balanced. Yogurt or whole-grain bread can make it more filling, though bread also adds more carbohydrate to the meal.
Does making beef vermicelli soup with bone broth make it much more nutritious?
Bone broth can add savory flavor, but it should not be treated as a uniquely powerful source of protein or collagen. The amount of beef, vegetables, and salt in the finished soup has a greater effect on its overall nutritional value.
Should people with high blood pressure be careful with beef vermicelli soup?
They should watch sodium, especially if the recipe uses stock cubes, seasoning packets, or generous amounts of salt. A homemade version made with less salt and more vegetables is usually the better option.
Is beef vermicelli soup more filling than lentil soup?
It depends on the portion and recipe, particularly the amount of beef and noodles used. Lentil soup often keeps people full longer because lentils contribute more fiber, while beef vermicelli soup stands out for its animal protein.
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Nutrition data compiled from USDA FoodData Central and scientific sources.