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Cooling yogurt and wheat soup
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
65
KCAL / 100G
Carbs
9.2g
· 56%
Protein
3.1g
· 19%
Fat
1.9g
· 25%
Fiber
1.1g
Vitamins
B2
0.11mg · 8% DV
B12
0.16µg · 7% DV
B1
0.05mg · 4% DV
B5
0.2mg · 4% DV
Minerals
Phosphorus
76mg · 11% DV
Calcium
82mg · 8% DV
Sodium
165mg · 7% DV
Selenium
4.1µg · 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
1.12g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Yogurt wheat soup provides 65 calories per 100 g.
Yogurt wheat soup contains 3.1 g of protein per 100 g.
It contains 9.2 g of carbohydrates per 100 g. Its carbohydrate intake can be assessed based on the portion eaten.
With 65 calories per 100 g, yogurt wheat soup can fit into a meal plan when portions are considered. It is compatible with omnivore, vegetarian, Mediterranean, and flexitarian eating patterns.
Its glycemic index is 42, which falls within the low glycemic-index range.
Yes. Yogurt wheat soup contains gluten, so it is not suitable for people who need to avoid gluten.
Yes. It contains dairy and should be avoided by people with a dairy allergy.
Yogurt wheat soup contains 1.9 g of fat per 100 g.
Yes. It provides 1.1 g of fiber per 100 g.
Yogurt wheat soup is classified as minimally processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.