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Source of plant protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
88
KCAL / 100G
Carbs
14.4g
· 64%
Protein
4.8g
· 21%
Fat
1.5g
· 15%
Fiber
4.5g
Vitamins
Folate
78µg · 20% DV
B1
0.12mg · 10% DV
B6
0.14mg · 8% DV
Biotin
1.8µg · 6% DV
Minerals
Phosphorus
86mg · 12% DV
Iron
2mg · 11% DV
Sodium
235mg · 10% DV
Zinc
1mg · 9% 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
0.2g
MONOUNSATURATED
0.64g
POLYUNSATURATED
0.47g
Omega 6:3 ratio 10.8:1
Above the ideal 4:1 (10.8:1).
Cold lentil and chickpea soup contains 88 calories per 100 g.
There are 4.8 g of protein in every 100 g of cold lentil and chickpea soup. Its legume base contributes protein to a meal.
It provides 14.4 g of carbohydrates per 100 g. It also contains 4.5 g of fiber per 100 g.
Cold lentil and chickpea soup has a glycemic index of 31. This falls within the low glycemic index range.
With a glycemic index of 31, it is considered a low-GI choice. Individual portions and overall eating patterns still matter.
Yes. It contains 4.5 g of fiber per 100 g, adding to its nutritional value.
At 88 calories per 100 g, it can fit into a range of eating patterns. It is compatible with vegan, vegetarian, Mediterranean, and flexitarian diets.
Yes. Based on its stated dietary compatibility, cold lentil and chickpea soup is suitable for both vegan and vegetarian diets.
Yes. Cold lentil and chickpea soup is listed as compatible with a gluten-free diet.
No. It contains 1.5 g of fat per 100 g and is classified as minimally processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.