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Lamb neck soup with yogurt and flour Calories
Traditional lamb neck soup enriched with yogurt and flour, high in protein
CALORIES
GI
POTASSIUM
FIBER
Lamb neck soup with yogurt and flour Nutrition Facts
Selected: 100 g
78
KCAL / 100G
Carbs
4.1g
· 21%
Protein
6.2g
· 32%
Fat
4.1g
· 47%
Fiber
0.2g
Lamb neck soup with yogurt and flour Vitamins & Minerals
Vitamins
B12
0.72µg · 30% DV
B3
1.6mg · 10% DV
B2
0.09mg · 7% DV
B5
0.28mg · 6% DV
Minerals
Selenium
6.8µg · 12% DV
Phosphorus
78mg · 11% DV
Zinc
1mg · 9% DV
Sodium
210mg · 9% DV
Lamb neck soup with yogurt and flour Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Lamb neck soup with yogurt and flour Processed?
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.
Does Lamb neck soup with yogurt and flour Contain Allergens?
Contains these allergens:
Which Diets Is Lamb neck soup with yogurt and flour Good For?
Vegan
— Not suitable
Vegetarian
— Not 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
Lamb neck soup with yogurt and flour Fat Profile
SATURATED
1.55g
MONOUNSATURATED
1.65g
POLYUNSATURATED
0.29g
Omega 6:3 ratio 4.4:1
Above the ideal 4:1 (4.4:1).
Foods Similar to Lamb neck soup with yogurt and flour
Lamb neck soup with yogurt and flour — Frequently Asked Questions
How many calories are in lamb neck soup with yogurt and flour?
Lamb neck soup with yogurt and flour contains 78 calories per 100 g. A 100 g serving provides 6.2 g of protein, 4.1 g of carbohydrates, and 4.1 g of fat.
Is lamb neck soup with yogurt and flour suitable for a low-glycemic diet?
Its glycemic index is 28, which is low. It contains dairy and gluten, so it is not suitable for people who need to avoid these allergens.
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Nutrition data compiled from USDA FoodData Central and scientific sources.