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Fiber-containing soup with plant protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
72
KCAL / 100G
Carbs
12.3g
· 67%
Protein
2.5g
· 14%
Fat
1.6g
· 19%
Fiber
2.1g
Vitamins
B3
1.05mg · 7% DV
B1
0.07mg · 6% DV
B6
0.08mg · 5% DV
Vitamin K
5.5µg · 5% DV
Minerals
Manganese
1mg · 43% DV
Selenium
8.5µg · 15% DV
Phosphorus
78mg · 11% 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
✓ 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
0.22g
MONOUNSATURATED
0.62g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 11.5:1
Above the ideal 4:1 (11.5:1).
Coriander wheat soup contains 72 calories per 100 g.
Coriander wheat soup provides 2.5 g of protein per 100 g. Its protein content can be considered alongside the other foods in the meal.
It contains 12.3 g of carbohydrates per 100 g. As a wheat-based grain soup, it does contain carbohydrates.
Yes. Coriander wheat soup contains 2.1 g of fiber per 100 g.
Coriander wheat soup has a glycemic index of 50. This value can help assess its glycemic impact among carbohydrate-containing foods.
With 72 calories per 100 g, it can fit into a meal plan depending on portion size. It provides 12.3 g of carbohydrates and 2.1 g of fiber per 100 g.
According to its listed diet compatibility, coriander wheat soup is suitable for vegan and vegetarian diets.
No. Coriander wheat soup contains gluten and is listed as containing the gluten allergen.
Yes. It is compatible with Mediterranean, flexitarian, vegetarian, and vegan eating patterns.
Coriander wheat soup is classified as minimally processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.