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Light tomato soup with orzo and savory beef broth
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
47
KCAL / 100G
Carbs
7.1g
· 58%
Protein
2.4g
· 20%
Fat
1.2g
· 22%
Fiber
0.8g
Vitamins
Vitamin C
4.1mg · 5% DV
B1
0.05mg · 4% DV
B3
0.7mg · 4% DV
B6
0.06mg · 4% DV
Minerals
Sodium
285mg · 12% DV
Selenium
4.4µg · 8% DV
Iron
1mg · 6% DV
Phosphorus
38mg · 5% 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
0.35g
MONOUNSATURATED
0.42g
POLYUNSATURATED
0.29g
Omega 6:3 ratio 6.3:1
Above the ideal 4:1 (6.3:1).
Tomato orzo beef broth soup contains 47 calories per 100 g. Calories per serving depend on the amount consumed.
It provides 2.4 g of protein per 100 g. The protein amount increases with the serving size.
It contains 7.1 g of carbohydrates per 100 g. Total carbohydrate intake depends on the portion eaten.
This soup contains 1.2 g of fat per 100 g.
Yes. It provides 0.8 g of fiber per 100 g.
Its listed glycemic index is 45. Glycemic index is a measure used to assess the blood-sugar impact of carbohydrate-containing foods.
No. Gluten is listed as an allergen, so it is not suitable for a gluten-free diet.
With 47 calories per 100 g, it can be considered in a calorie-controlled eating plan with attention to portion size. Individual suitability depends on daily calorie targets.
Yes. It is listed as compatible with Mediterranean eating, as well as omnivore and flexitarian diets.
It is categorized as processed, while its processing level is listed as minimally processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.