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Yogurt soup with protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
76
KCAL / 100G
Carbs
10.1g
· 53%
Protein
3.4g
· 18%
Fat
2.5g
· 29%
Fiber
1.5g
Vitamins
B2
0.1mg · 8% DV
B12
0.12µg · 5% DV
B1
0.05mg · 4% DV
B5
0.19mg · 4% DV
Minerals
Sodium
245mg · 11% DV
Phosphorus
69mg · 10% DV
Selenium
4.8µg · 9% DV
Iodine
10µg · 7% 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
1.05g
MONOUNSATURATED
0.68g
POLYUNSATURATED
0.25g
Omega 6:3 ratio 11:1
Above the ideal 4:1 (11:1).
Yogurt, chickpea and vermicelli soup contains 76 calories per 100 g. The calories in a serving depend on the amount eaten.
This soup provides 3.4 g of protein per 100 g. It can contribute to total daily protein intake.
Yogurt, chickpea and vermicelli soup contains 10.1 g of carbohydrates per 100 g. Its carbohydrate content is part of its overall macronutrient profile.
Yes. Its glycemic index is 38, which is in the low glycemic index range.
With 76 calories per 100 g, it can fit into a diet when portion size is considered. Whether it suits your plan depends on your overall energy and nutrition targets.
Yes, it contains 1.5 g of fiber per 100 g. This contributes to fiber intake as part of the overall diet.
This soup contains 2.5 g of fat per 100 g. Fat is one component of its overall nutrition profile.
Yes, it is compatible with vegetarian eating patterns. It is also compatible with omnivore, Mediterranean, and flexitarian diets.
This soup contains dairy, gluten, and eggs. It may not be suitable for people with allergies to these ingredients.
It is classified as minimally processed. This describes its level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.