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Broth-based soup with oxtail, rice, collagen and protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
68
KCAL / 100G
Carbs
4.8g
· 28%
Protein
5.2g
· 31%
Fat
3.1g
· 41%
Fiber
0.1g
Vitamins
B12
0.55µg · 23% DV
B3
1.2mg · 8% DV
Biotin
1.5µg · 5% DV
B2
0.05mg · 4% DV
Minerals
Sodium
280mg · 12% DV
Selenium
6.5µg · 12% DV
Zinc
1mg · 9% DV
Phosphorus
52mg · 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
— Not suitable
Vegetarian
— Not 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
1.1g
MONOUNSATURATED
1.3g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 4.5:1
Above the ideal 4:1 (4.5:1).
Per 100 g, oxtail rice soup provides 68 calories and 5.2 g of protein. It also contains 4.8 g carbs and 3.1 g fat.
Based on the provided data, it is gluten-free and compatible with omnivore, paleo, Mediterranean, and flexitarian diets. Its glycemic index is 38, which is considered low.
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Nutrition data compiled from USDA FoodData Central and scientific sources.