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Protein- and vitamin A-containing soup
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
54
KCAL / 100G
Carbs
5.3g
· 39%
Protein
4.1g
· 30%
Fat
1.8g
· 31%
Fiber
0.8g
Vitamins
Vitamin A
145µg · 16% DV
B3
1.8mg · 11% DV
B6
0.12mg · 7% DV
B2
0.06mg · 5% DV
Minerals
Sodium
245mg · 11% DV
Selenium
5.5µg · 10% DV
Phosphorus
49mg · 7% DV
Magnesium
11mg · 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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.48g
MONOUNSATURATED
0.67g
POLYUNSATURATED
0.36g
Omega 6:3 ratio 7.5:1
Above the ideal 4:1 (7.5:1).
Chicken carrot vermicelli soup has 54 calories per 100 g. Total calories depend on the amount served.
There are 4.1 g of protein in every 100 g of this soup. Its protein content comes alongside 54 calories per 100 g.
It contains 5.3 g of carbohydrates per 100 g. This is more than its fat content of 1.8 g per 100 g.
At 54 calories per 100 g, it can be considered in calorie-conscious eating plans with attention to portion size. It is compatible with omnivore, Mediterranean, and flexitarian diets.
Chicken carrot vermicelli soup has a glycemic index of 45. This value can be useful for people monitoring the glycemic impact of foods.
Its listed glycemic index is 45. Individual blood sugar response can also depend on how much is eaten.
Yes, chicken carrot vermicelli soup contains gluten. It is not suitable for people who need to avoid gluten due to an allergy or gluten-related sensitivity.
Chicken carrot vermicelli soup provides 1.8 g of fat per 100 g. This is its total fat value for the stated amount.
Yes, it contains 0.8 g of fiber per 100 g. Fiber intake can be considered as part of the overall diet.
Although it is listed in the processed category, its processing level is classified as minimally processed. It is therefore not classified as highly processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.