Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🥣
Refreshing soup with yogurt and wheat
In season: Spring · Summer
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Yogurt Wheat Soup (240 g) has 149 calories. That works out to 62 calories per 100 g. It contains 23.3 g of carbs, 5.3 g of protein, 3.1 g of fat and 2.6 g of fiber. Its 432 mg of Sodium covers 19% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
62
KCAL / 100G
Carbs
9.7g
· 4% DV
Protein
2.2g
· 4% DV
Fat
1.3g
· 2% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 65% · Protein 15% · Fat 20%
Vitamins
B12
0.18µg · 8% DV
B2
0.09mg · 7% DV
Biotin
2µg · 7% DV
B5
0.25mg · 5% DV
Minerals
Zinc
1mg · 9% DV
Sodium
180mg · 8% DV
Phosphorus
48mg · 7% DV
Calcium
56mg · 6% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 62 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
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
0.7g
MONOUNSATURATED
0.3g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 6.5:1
Above the ideal 4:1 (6.5:1).
Warm it gently over low to medium heat while stirring rather than letting it boil rapidly. Tempering the yogurt mixture with a few spoonfuls of warm soup before combining also helps keep it smooth.
The wheat starch continues to absorb liquid as the soup sits, so it commonly thickens after chilling. Stir in a little warm water, stock, or broth while reheating to restore the consistency.
Cool it and refrigerate it in a covered container within two hours of cooking, then use it within 2 to 3 days. Discard it if it develops an off smell, fizzing, or an unusual color.
It can be frozen, but yogurt may separate and become slightly grainy after thawing. For the best texture, freeze the wheat-based soup first and add fresh yogurt when reheating.
Dried mint is often briefly warmed in oil and added just before serving for a fresher aroma. Simmering it for a long time can dull its flavor and may make it taste slightly bitter.
It pairs well with olive-oil vegetable dishes, a crisp salad, or a lightly cooked main dish. A lemony salad is especially useful for adding brightness to the soup's mild, creamy flavor.
It can be a light post-workout option because it provides fluid and carbohydrate. For a more substantial recovery meal, pair it with an additional protein food such as eggs, chicken, cheese, or legumes.
It is often a gentle evening meal, but large portions or strongly seasoned versions may aggravate reflux in sensitive people. If eating late, choose a smaller portion and go easy on garlic, mint, and hot spices if they trigger symptoms.
No. Wheat naturally contains gluten, so this soup is not appropriate for people with coeliac disease or medically diagnosed gluten-related disorders. A gluten-free version requires a suitable alternative grain and careful prevention of cross-contact.
Yogurt with live cultures may suit some people, but cooking and the type of yogurt used can affect those cultures. People with lactose intolerance, milk allergy, or a sensitive gut may experience bloating or discomfort.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.