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Whole-grain, oil-free, and a source of fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
55
KCAL / 100G
Carbs
10.2g
· 78%
Protein
1.9g
· 15%
Fat
0.4g
· 7%
Fiber
1.7g
Vitamins
B3
0.72mg · 5% DV
B1
0.05mg · 4% DV
Biotin
1.2µg · 4% DV
B2
0.02mg · 2% DV
Minerals
Selenium
9µg · 16% DV
Phosphorus
58mg · 8% DV
Iron
1mg · 6% DV
Magnesium
23mg · 5% 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.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ 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
0.06g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
Oil-free whole wheat soup provides 55 calories per 100 g.
There are 1.9 g of protein in a 100 g serving.
It contains 10.2 g of carbohydrates per 100 g. Its carbohydrate amount can be considered within your overall meal plan.
Despite being described as oil-free, it contains 0.4 g of fat per 100 g. This is a very low amount of fat.
Yes, it provides 1.7 g of fiber per 100 g. Fiber contributes to the nutritional profile of the meal.
Its glycemic index is 45. This may be useful information for people monitoring glycemic impact.
With 55 calories and 0.4 g of fat per 100 g, it may fit calorie- or fat-conscious eating plans when portion size is considered.
According to the provided diet compatibility information, it is suitable for vegan and vegetarian diets. It is also compatible with Mediterranean and flexitarian eating patterns.
The allergen information lists gluten. Therefore, it should not be considered suitable for people who need to avoid gluten.
It is classified as minimally processed. This indicates a low level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.