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Source of protein, fiber and probiotics
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
85
KCAL / 100G
Carbs
11.8g
· 55%
Protein
4.4g
· 21%
Fat
2.3g
· 24%
Fiber
2.4g
Vitamins
B2
0.12mg · 9% DV
B1
0.09mg · 8% DV
B12
0.18µg · 8% DV
Folate
28µg · 7% DV
Minerals
Phosphorus
103mg · 15% DV
Selenium
5.8µg · 11% DV
Calcium
86mg · 9% 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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ 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
SATURATED
1.22g
MONOUNSATURATED
0.57g
POLYUNSATURATED
0.34g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
This cold soup contains 85 calories per 100 g. Its calorie total per serving depends on the amount you eat.
It provides 4.4 g of protein per 100 g. The protein comes from the yogurt, green lentils, and chickpeas.
It contains 11.8 g of carbohydrates per 100 g. Its carbohydrate content comes from the wheat, green lentils, and chickpeas.
This soup has a glycemic index of 38. That places it in the low glycemic index range.
Yes, it contains 2.4 g of fiber per 100 g. The fiber is supplied by ingredients such as wheat, green lentils, and chickpeas.
Yes, it is suitable for vegetarian diets. It also fits Mediterranean and flexitarian eating patterns.
Yes, it contains gluten because it includes wheat. People who need to avoid gluten should not choose it.
Yes, it contains dairy because it includes yogurt. It is not suitable for people with a dairy allergy.
It contains 2.3 g of fat per 100 g. Based on its nutrition facts, it is a low-fat option.
No, it is classified as minimally processed. It is made with staple ingredients including yogurt, wheat, green lentils, and chickpeas.
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Nutrition data compiled from USDA FoodData Central and scientific sources.