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Extremely poisonous, can be fatal
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Hemlock soup (220 g) has 44 calories. That works out to 20 calories per 100 g. It contains 5.5 g of carbs, 3.3 g of protein, 0.7 g of fat and 2.6 g of fiber. Its 176 µg of Vitamin K covers 147% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 220 g
44
KCAL / 220G
Carbs
5.5g
· 2% DV
Protein
3.3g
· 7% DV
Fat
0.7g
· 1% DV
Fiber
2.6g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 53% · Protein 32% · Fat 15%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 44 kcal | |
| Total fat | 0.7 g | 1% |
| Saturated fat | 0.11 g | 1% |
| Trans fat | 0 g | |
| Sodium | 704 mg | 31% |
| Total carbohydrate | 5.5 g | 2% |
| Fiber | 2.6 g | 9% |
| Protein | 3.3 g | 7% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 220 g | 44 kcal |
| 100 g | 100 g | 20 kcal |
| ½ cup (small) | 110 g | 22 kcal |
| 1 bottle (medium) | 330 g | 66 kcal |
| 2 cup (large) | 440 g | 88 kcal |
| 1 bottle (large) | 500 g | 100 kcal |
Calculated from 20 calories per 100 g.
No. If hemlock soup is made with poison hemlock, it is not safe to eat: the plant can cause fatal poisoning. Do not cook, taste, or serve it, even if a recipe presents it as an ordinary wild-herb soup.
No. Boiling cannot be relied on to remove hemlock’s toxic compounds, so cooked hemlock soup may still be dangerous. Heating, seasoning, or mixing the plant with other ingredients does not make it safe to consume.
No. Minimal processing does not reduce the danger of hemlock soup; the toxic plant itself is the problem. Washing, chopping, or lightly cooking it cannot turn poison hemlock into a safe food.
The name hemlock soup suggests soup made with hemlock, commonly poison hemlock (Conium maculatum), a poisonous plant rather than an edible culinary herb. Do not use a recipe with this name unless the ingredient has been independently confirmed as a different, safe plant.
Hemlock soup poisoning can cause nausea, vomiting, tremors, weakness, and progressive muscle paralysis; breathing can eventually fail. Symptoms may not be immediate, so suspected ingestion needs urgent attention even if the person initially feels well.
Call emergency services or your local poison center immediately; do not wait for symptoms. Do not induce vomiting or give food or drink unless professionals instruct you to. Keep any remaining soup or plant available for identification if you can do so safely.
Yes. Poison hemlock can be mistaken for edible members of the same plant family, including parsley-like or carrot-like wild plants. A photograph, smell, or single visual feature is not enough to establish safety; never cook an unidentified wild plant.
No. Drying or freezing is not a reliable way to remove the danger from hemlock soup. Do not store, preserve, or reuse a dish made with suspected poison hemlock; discard it without tasting it and keep it away from people and pets.
Hemlock soup is not a recognized safe dish made from poison hemlock. An online recipe, historical reference, or claim that it is traditional does not establish that the plant is edible; treat the name as a serious warning.
No. Taste and smell cannot show whether hemlock soup contains a dangerous plant or amount, and sampling it can expose you to the toxin. Do not taste-test it; avoid the dish entirely if hemlock may be an ingredient.
Vitamins
Vitamin K
176µg · 147% DV
Vitamin A
484µg · 54% DV
Vitamin C
39.6mg · 44% DV
Folate
66µg · 17% DV
Minerals
Sodium
704mg · 31% DV
Manganese
0.44mg · 19% DV
Iron
2.64mg · 15% DV
Calcium
132mg · 13% DV
Potassium ⭐
396mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 44 calories in 1 cup (medium) (220 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Despite its name, Hemlock soup should not be treated as an edible soup. Poison hemlock is a highly toxic plant, and confusing it with edible herbs can have fatal consequences. Do not gather, prepare or taste it; a recipe or nutrition listing does not make the plant safe to eat.
Hemlock soup is not a customary dish in the places where English is spoken, and it is not a suitable choice for a meal, snack or drink. The word “soup” may suggest a nourishing vegetable dish, but that impression is misleading here. If you want a herb soup, choose ingredients that are positively identified as edible and obtained from a reliable source.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.11g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.07g
Omega 6:3 ratio 0.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.