Nutrition Facts
Serving Size: 100g
Calories184
Total Fat0.7g
Saturated Fat0.0g
Total Carbs3.3g
Fiber1.5g
Sugars0.0g
Protein6.2g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 0 (Low) |
| Glycemic Load | 0 |
| Insulin Index | 51 |
Health Scores (0-10)
10.0
Metabolic
5.5
Inflammation
5.0
Hormonal
5.9
Gut Health
8.3
Skin Health
5.0
Brain Health
5.0
Bone Health
5.0
Sleep
5.9
Exercise
5.6
Longevity
5.0
Detox
5.0
Immunity
5.0
Pral
6.1
Satiety
0.0
Nutrient Density
5.0
Bioavailability
0.0
Electrolyte
5.0
Methylation
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 184.0 kJ | — |
| Protein | 6.2 g | 12% DV |
| Total Fat | 0.7 g | 1% DV |
| Carbohydrate | 3.3 g | 1% DV |
| Fiber | 1.5 g | 5% DV |
| Cholesterol | 3.0 mg | 1% DV |
| Sodium | 376.0 mg | 16% DV |
| Vitamin A | 33.0 µg | 4% DV |
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Frequently Asked Questions
Does Soup, vegetable beef, microwavable, ready-to-serve, single brand contain anti-nutrients?
Oxalates (spinach, beet greens, Swiss chard — bind calcium). Goitrogens (raw cruciferous — broccoli, kale, cabbage — can impair thyroid iodine uptake). Cooking cruciferous vegetables deactivates goitrogens. Pair high-oxalate greens with calcium-rich foods (they bind in gut, not kidneys). Avoid green potatoes. Only a concern with very high raw intake + iodine deficiency (for goitrogens) or kidney stone history (for oxalates).