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Tomato-based soup thickened with flour and oil
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
57
KCAL / 100G
Carbs
6.5g
· 44%
Protein
1.2g
· 8%
Fat
3.2g
· 48%
Fiber
1.1g
Vitamins
Vitamin C
7.5mg · 8% DV
B6
0.08mg · 5% DV
Vitamin E
0.75mg · 5% DV
Vitamin K
4.5µg · 4% DV
Minerals
Sodium
235mg · 10% DV
Potassium ⭐
175mg · 5% DV
Selenium
2.4µg · 4% DV
Phosphorus
27mg · 4% 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
✓ 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
0.42g
MONOUNSATURATED
1.55g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 21.7:1
Above the ideal 4:1 (21.7:1).
Tomato soup with flour and oil contains 57 calories per 100 g.
There are 1.2 g of protein in 100 g of this soup. It is not a high-protein food.
It provides 6.5 g of carbohydrates per 100 g. The flour contributes to its carbohydrate content.
Tomato soup with flour and oil contains 3.2 g of fat per 100 g.
Yes, it contains 1.1 g of fiber per 100 g. Its fiber content is present but modest.
Its glycemic index is 48. This falls within the low glycemic index range.
At 57 calories per 100 g, it can fit into a meal plan with attention to portion size. Its flour and oil content should be considered in relation to individual goals.
According to the provided diet compatibility information, it is vegan. It is also suitable for vegetarian, Mediterranean, and flexitarian eating patterns.
Yes. This soup contains gluten and is not suitable for people who need to avoid this allergen.
It is classified as minimally processed. All listed nutrition values are for a 100 g serving.
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Nutrition data compiled from USDA FoodData Central and scientific sources.