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Source of fiber and plant protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
73
KCAL / 100G
Carbs
11.8g
· 62%
Protein
4.5g
· 24%
Fat
1.2g
· 14%
Fiber
3.8g
Vitamins
Folate
56µg · 14% DV
B1
0.11mg · 9% DV
B6
0.13mg · 8% DV
B3
0.72mg · 5% DV
Minerals
Phosphorus
82mg · 12% DV
Iron
2mg · 11% DV
Sodium
245mg · 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.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.27g
MONOUNSATURATED
0.43g
POLYUNSATURATED
0.31g
Omega 6:3 ratio 9.3:1
Above the ideal 4:1 (9.3:1).
It can, but it is often more balanced with a side such as yogurt, salad, or a whole-grain accompaniment. On its own, it may feel too light for people with higher energy needs.
It is usually a better fit after training because it provides fluid, carbohydrate, and some protein in an easy-to-eat form. Right before exercise, a large serving may feel heavy for some people.
It can in some people because lentils contain fiber and natural compounds that may increase gas. Cooking the lentils thoroughly and starting with a modest portion can help.
Often yes, because it is warm, soft, and easy to eat. That said, very salty or heavily spiced versions may not feel as soothing for everyone.
No. Meat broth can add flavor and some nutritional value, but the soup is not a cure-all; its benefits depend on the overall diet and how it is prepared.
Yes, it can be a lighter evening option than fried or very fatty meals. People with reflux may do better with a smaller portion and less spice.
That depends on the portion and your appetite. Bread can make the meal more filling, but since the soup already contains carbohydrates, the amount should match your needs.
Cooked soup should not sit at room temperature for long and should be refrigerated once cooled. In general, eating it within 2 to 3 days is the safest approach.
Yes, it freezes well in portion-sized containers. After thawing, the texture may become thicker, so adding a little water while reheating usually fixes it.
People limiting sodium should be cautious with versions made from commercial broth or bouillon. Those with gout, reflux, or a sensitive digestive system may also need to watch portion size and ingredients.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.