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Protein-rich, low-calorie, nutritious soup with vegetables
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
38
KCAL / 100G
Carbs
4.2g
· 44%
Protein
3.2g
· 33%
Fat
1g
· 23%
Fiber
0.7g
Vitamins
Vitamin A
45µg · 5% DV
Biotin
1.5µg · 5% DV
B3
0.6mg · 4% DV
B5
0.18mg · 4% DV
Minerals
Sodium
290mg · 13% DV
Selenium
2.5µg · 5% DV
Phosphorus
38mg · 5% DV
Potassium ⭐
110mg · 3% 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
0.25g
MONOUNSATURATED
0.35g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 1.7:1
Below the ideal 4:1 — a good omega balance.
Chicken vegetable soup has 38 calories per 100g. That makes it a relatively light option.
It provides 3.2g of protein per 100g. This can help make it a more balanced choice than broth alone.
It contains 4.2g of carbohydrates per 100g. Based on that amount, it is not especially high in carbs.
There is 1g of fat per 100g. This is a low fat amount.
Yes, it has 0.7g of fiber per 100g. The fiber content is modest but still contributes to the overall nutrition profile.
Its glycemic index is 35. That places it on the lower end for glycemic impact.
With 38 calories per 100g, 1g fat, and 3.2g protein, it can fit into a calorie-conscious eating plan. Portion size will still matter.
It is listed as compatible with omnivore, paleo, Mediterranean, flexitarian, and gluten-free diets. This makes it suitable for several common eating patterns.
Yes, it is marked as gluten-free. That means it fits a gluten-free diet based on the provided information.
It is classified as minimally processed. This indicates a lower level of processing compared with highly processed foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.