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Light soup with protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
59
KCAL / 100G
Carbs
6.4g
· 42%
Protein
3.5g
· 23%
Fat
2.3g
· 35%
Fiber
1.5g
Vitamins
B2
0.14mg · 11% DV
Vitamin K
12.6µg · 11% DV
B12
0.22µg · 9% DV
Vitamin C
7.1mg · 8% DV
Minerals
Phosphorus
86mg · 12% DV
Calcium
102mg · 10% DV
Sodium
190mg · 8% DV
Iodine
12µg · 8% 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
— Not 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
1.28g
MONOUNSATURATED
0.59g
POLYUNSATURATED
0.23g
Omega 6:3 ratio 6.3:1
Above the ideal 4:1 (6.3:1).
Pea dill yogurt soup has 59 calories per 100 grams. You can estimate a serving by adjusting that number to the amount you eat.
It provides 3.5 grams of protein per 100 grams. That gives it a moderate protein contribution for a vegetable-based soup.
At 59 calories per 100 grams, it is relatively light in energy. Its 3.5 grams of protein and 1.5 grams of fiber per 100 grams may also support satiety.
Its glycemic index is 32. That is considered low.
There are 6.4 grams of carbohydrates per 100 grams. The total will depend on your portion size.
It contains 2.3 grams of fat per 100 grams. Based on the provided values, the fat content is relatively low.
Yes, it has 1.5 grams of fiber per 100 grams. Fiber can be one factor that helps a meal feel more filling.
Yes, it is listed as compatible with a gluten-free diet. If you are buying a packaged version, checking the label is still a good idea.
The listed allergen is dairy. Anyone with a dairy allergy or sensitivity should take that into account.
It is compatible with omnivore, vegetarian, gluten-free, Mediterranean, and flexitarian eating patterns. It is also classified as minimally processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.