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Light yogurt-based soup with protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
61
KCAL / 100G
Carbs
7.5g
· 49%
Protein
2.7g
· 18%
Fat
2.3g
· 33%
Fiber
0.4g
Vitamins
B2
0.11mg · 8% DV
B12
0.2µg · 8% DV
B5
0.32mg · 6% DV
Biotin
1.4µg · 5% DV
Minerals
Phosphorus
71mg · 10% DV
Calcium
91mg · 9% DV
Iodine
14µg · 9% DV
Sodium
190mg · 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
— 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
1.25g
MONOUNSATURATED
0.56g
POLYUNSATURATED
0.16g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Yogurt soup with vermicelli contains 61 calories per 100 g. That makes it a relatively light soup option by calorie content.
It provides 2.7 g of protein per 100 g. The protein content is modest based on the listed nutrition facts.
It has 7.5 g of carbohydrates per 100 g. Based on the provided values, the carb content is present but not especially high.
This soup contains 2.3 g of fat per 100 g. That gives it a fairly light fat profile.
No, it contains 0.4 g of fiber per 100 g. So it would not be considered a fiber-rich food based on these values.
The glycemic index is 42. This is generally considered a low GI value.
At 61 calories per 100 g, it can fit into calorie-conscious eating depending on portion size. It is also listed as compatible with omnivore, vegetarian, Mediterranean, and flexitarian diets.
Yes, it is listed as suitable for a vegetarian diet. It is also compatible with omnivore, Mediterranean, and flexitarian eating patterns.
It contains gluten, eggs, and dairy. Anyone avoiding these allergens should take that into account.
It is categorized as processed, but its processing level is listed as minimally_processed. So it is not described as highly processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.