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Provides protein, calcium and B vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
92
KCAL / 100G
Carbs
7.6g
· 33%
Protein
5.8g
· 25%
Fat
4.3g
· 42%
Fiber
1.1g
Vitamins
B12
0.42µg · 18% DV
B2
0.13mg · 10% DV
B3
1.45mg · 9% DV
B1
0.08mg · 7% DV
Minerals
Selenium
7.8µg · 14% DV
Phosphorus
89mg · 13% DV
Sodium
235mg · 10% DV
Zinc
1mg · 9% 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
1.72g
MONOUNSATURATED
1.74g
POLYUNSATURATED
0.39g
Omega 6:3 ratio 7.8:1
Above the ideal 4:1 (7.8:1).
This soup provides 92 calories per 100 g. Total calories depend on the amount served.
It contains 5.8 g of protein per 100 g. Its protein comes from the yogurt, egg, and meatball components.
Yes. It has a glycemic index of 35, which places it in the low-GI range.
At 92 calories per 100 g, it can fit into a diet when portion size is considered. It provides protein, carbohydrates, and fat.
Yes, it contains gluten. It is not suitable for people who need to avoid gluten.
This soup contains gluten, egg, and dairy allergens. People with allergies or sensitivities to these ingredients should avoid it.
It provides 1.1 g of fiber per 100 g. The fiber amount increases with a larger serving.
Yes, it is compatible with Mediterranean-style eating. It is also suitable for omnivore and flexitarian diets.
It contains 4.3 g of fat per 100 g. The total fat intake depends on the serving size.
It is classified as minimally processed. The soup combines yogurt, egg, bulgur, and meatballs.
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Nutrition data compiled from USDA FoodData Central and scientific sources.