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Traditional flour soup, simple and comforting
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
65
KCAL / 100G
Carbs
10.7g
· 66%
Protein
1.7g
· 10%
Fat
1.7g
· 24%
Fiber
0.5g
Vitamins
B1
0.04mg · 3% DV
B2
0.02mg · 2% DV
B3
0.3mg · 2% DV
B6
0.03mg · 2% DV
Minerals
Sodium
220mg · 10% DV
Iron
1mg · 6% DV
Selenium
2µg · 4% DV
Phosphorus
18mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.3g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
Flour soup contains 65 calories per 100 g.
Flour soup provides 1.7 g of protein per 100 g. Its protein content is relatively low.
Flour soup contains 10.7 g of carbohydrates per 100 g. Carbohydrates are its most abundant macronutrient compared with protein and fat.
There are 1.7 g of fat in 100 g of flour soup.
Yes. Flour soup contains 0.5 g of fiber per 100 g, which is a low amount.
Flour soup has a glycemic index of 70. This may be relevant for people monitoring the glycemic impact of foods.
It can fit into a calorie-conscious eating plan with portion awareness, as it has 65 calories per 100 g. Its glycemic index is 70, so people managing carbohydrate intake may want to watch portions.
Based on the provided diet compatibility information, flour soup is suitable for vegetarian diets. It is also compatible with omnivore and flexitarian diets.
Yes, flour soup contains gluten. It is not suitable for people with a gluten allergy or sensitivity.
Yes. Flour soup is classified as a processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.