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Protein-enriched vegetable soup
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
68
KCAL / 100G
Carbs
7.1g
· 41%
Protein
6.2g
· 36%
Fat
1.7g
· 23%
Fiber
1.4g
Vitamins
Vitamin K
7.1µg · 6% DV
B2
0.06mg · 5% DV
B6
0.08mg · 5% DV
Folate
18µg · 5% DV
Minerals
Sodium
310mg · 13% DV
Phosphorus
82mg · 12% DV
Selenium
4.2µg · 8% DV
Iron
1mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
✓ 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
SATURATED
0.35g
MONOUNSATURATED
0.48g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 8.4:1
Above the ideal 4:1 (8.4:1).
It provides 68 calories per 100g. You can scale that based on the portion size you eat.
It contains 6.2g of protein per 100g. For a soup, that makes it a notably protein-focused option.
There are 7.1g of carbohydrates per 100g. This can help if you are tracking carb intake by weight.
It has 1.7g of fat per 100g. That is a relatively low fat amount.
Yes, it provides 1.4g of fiber per 100g. This can contribute to your overall daily fiber intake.
Its glycemic index is 38. That places it in the low-GI range.
With 68 calories per 100g, it can fit into calorie-conscious meal plans depending on portion size. Its protein, carbs, and fat values are also clearly defined.
Yes, it is suitable for vegetarian diets. It also fits omnivore and flexitarian eating patterns.
It may support satiety because it contains 6.2g protein and 1.4g fiber per 100g. Fullness will still depend on the portion consumed.
Yes, it is classified as a processed food. If processing level matters to you, that is an important factor to consider.
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Nutrition data compiled from USDA FoodData Central and scientific sources.