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Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
72
KCAL / 100G
Carbs
8.1g
· 44%
Protein
4.5g
· 25%
Fat
2.5g
· 31%
Fiber
1.5g
Vitamins
B2
0.12mg · 9% DV
B12
0.22µg · 9% DV
B5
0.28mg · 6% DV
B1
0.06mg · 5% DV
Minerals
Phosphorus
91mg · 13% DV
Sodium
245mg · 11% DV
Calcium
92mg · 9% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.32g
MONOUNSATURATED
0.69g
POLYUNSATURATED
0.25g
Omega 6:3 ratio 7.3:1
Above the ideal 4:1 (7.3:1).
Yogurt soup with chickpeas and meat broth contains 72 calories per 100 g. Total calories depend on the amount you eat.
This soup provides 4.5 g of protein per 100 g. It can contribute to the protein content of a meal.
It contains 8.1 g of carbohydrates per 100 g. Consider your serving size when tracking carbohydrate intake.
There are 2.5 g of fat in 100 g of this soup. This amount is part of its overall macronutrient profile.
Yes, it contains 1.5 g of fiber per 100 g. Fiber is a useful nutrient to consider as part of your overall diet.
Its glycemic index is 28. This falls within the low glycemic index range.
With 72 calories per 100 g, it may fit into a calorie-conscious eating plan when portions are considered. Whether it suits your diet depends on your daily energy and macronutrient targets.
It is listed as compatible with a gluten-free diet. For packaged or prepared versions, check the ingredient label and cross-contact information.
Yes. Dairy is listed as an allergen for this soup, so it may not be suitable for people with a dairy allergy.
It is listed as compatible with omnivore, pescatarian, gluten-free, Mediterranean, and flexitarian diets. It is not suitable for vegan or dairy-free eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.