Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🥣
Yogurt-based, light, probiotic, rice, traditional
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
65
KCAL / 100G
Carbs
10.2g
· 66%
Protein
2.2g
· 14%
Fat
1.4g
· 20%
Fiber
0.2g
Vitamins
B2
0.13mg · 10% DV
B12
0.22µg · 9% DV
B5
0.37mg · 7% DV
Biotin
2.1µg · 7% DV
Minerals
Sodium
210mg · 9% DV
Calcium
55mg · 6% DV
Phosphorus
42mg · 6% DV
Selenium
2.7µg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
0.8g
MONOUNSATURATED
0.3g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Yogurt can split if it is heated too quickly. Tempering the yogurt mixture first and adding it gradually, then avoiding a hard boil, helps keep the soup smooth.
It is often considered easy to eat because it is soft and mild. Still, people with dairy sensitivity or reflux may not tolerate it as well.
It can be a practical option when appetite is low because it is mild and easy to eat. On its own, though, it may not be a complete meal for longer recovery periods.
A small serving may work better before exercise when you want something light. After training, it may be more satisfying if paired with a stronger protein source such as eggs, chicken, or legumes.
It can satisfy you for a short time, but it may not keep you full for long on its own. Pairing it with vegetables, whole grain bread, or a protein-rich side makes the meal more balanced.
Because it is served as a soup, it often feels lighter and easier to eat. That said, the final richness depends on the recipe, especially how much oil, flour, or yogurt is used.
Mint, black pepper, and a little lemon are common flavor pairings. For a more balanced meal, serve it with a salad, cooked vegetables, chicken, or legumes.
Refrigerate it promptly rather than leaving it at room temperature for long. It is usually best eaten within 1–2 days and reheated gently over low heat.
Yes, but the texture may change after thawing because yogurt-based soups can separate. Thawing slowly and reheating gently while stirring can help improve the texture.
Yes, because it contains dairy and may cause bloating or digestive discomfort in sensitive people. A version made with lactose-free yogurt may be easier for some people to tolerate.
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Nutrition data compiled from USDA FoodData Central and scientific sources.