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Source of plant protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
75
KCAL / 100G
Carbs
13.1g
· 69%
Protein
5.1g
· 27%
Fat
0.4g
· 4%
Fiber
3.9g
Vitamins
Folate
54µg · 14% DV
B1
0.08mg · 7% DV
B6
0.12mg · 7% DV
B5
0.22mg · 4% DV
Minerals
Phosphorus
85mg · 12% DV
Iron
2mg · 11% DV
Zinc
1mg · 9% DV
Potassium ⭐
225mg · 7% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.06g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Flourless fat-free lentil soup provides 75 calories per 100 g. Total calories depend on the portion you eat.
There are 5.1 g of protein in every 100 g of this soup. As a legume-based food, it can contribute to daily protein intake.
With 75 calories and 0.4 g of fat per 100 g, it can fit into a calorie- and fat-conscious eating pattern. Portion size still determines the overall calorie intake.
Its glycemic index is 32, which is in the low-GI range. This suggests its carbohydrates may have a more gradual effect on blood sugar.
It contains 3.9 g of fiber per 100 g. Fiber can help make a meal more filling.
Yes. It is listed as compatible with a gluten-free diet, and it is made without flour.
Yes, it is listed as suitable for vegan and vegetarian diets. It also fits flexitarian and Mediterranean eating patterns.
According to the provided diet compatibility information, it is suitable for a paleo diet. It is also listed as compatible with a Sattvik diet.
A 100 g serving contains 13.1 g of carbohydrates. The same amount also provides 3.9 g of fiber.
It is classified as minimally processed. This means it has a low level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.