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Source of fiber and plant protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
65
KCAL / 100G
Carbs
9.5g
· 57%
Protein
3.2g
· 19%
Fat
1.8g
· 24%
Fiber
3.2g
Vitamins
Folate
38µg · 10% DV
B6
0.13mg · 8% DV
Vitamin K
8.5µg · 7% DV
B1
0.07mg · 6% DV
Minerals
Sodium
245mg · 11% DV
Phosphorus
62mg · 9% DV
Iron
1mg · 6% DV
Magnesium
24mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.23g
MONOUNSATURATED
0.72g
POLYUNSATURATED
0.52g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
It can be a light meal on its own, but it is usually more satisfying when paired with yogurt, whole-grain bread, or a salad. People with higher energy needs may want an extra protein-rich side.
It often works well 1-2 hours before exercise because it is light and easy to eat. After training, adding another protein source can make it more supportive for recovery.
It can in some people because chickpeas and fiber may increase gas production. Thorough cooking, moderate portions, and gradual intake usually help.
Adding water does not remove nutrients from the pot, but it does make each 100-gram serving less concentrated. So the total nutrition stays similar while the serving density changes.
Yes, it can be a filling but not overly heavy evening meal. If you eat it late, a mildly seasoned version may be easier to digest than a very spicy or oily one.
Usually yes, since it combines legumes and vegetables in an easy-to-eat form. Just keep the texture age-appropriate and watch the salt level and any known food sensitivities.
Yes, most versions freeze well. After thawing, the texture may soften slightly, but stirring and reheating gently usually improves it.
If cooled promptly and refrigerated, it is best eaten within 2-3 days. Discard it if it develops a sour smell, foaming, or an unusual taste.
Lemon brightens the flavor and may help the body use plant-based iron more effectively. That is one reason acidic additions are often paired with legume dishes.
People who are sensitive to legumes, prone to IBS symptoms, or limiting sodium may need to be more careful with ingredients and portion size. Packaged soups can be saltier than homemade versions.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.