Calorie content Lentil soup (100 g, 1 g...)

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Lentil soup recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of Lentil Soup.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	63.6 kcal	1684 kcal	3.8%	6%	2648 g
Squirrels	3.4 g	76 g	4.5%	7.1%	2235 g
Fats	2 g	56 g	3.6%	5.7%	2800 g
Carbohydrates	8 g	219 g	3.7%	5.8%	2738 g
Alimentary fiber	0.3 g	20 g	1.5%	2.4%	6667 g
Water	86.3 g	2273 g	3.8%	6%	2634 g
Ash	0.669 g	~
Vitamins
Vitamin A, RE	55.9 mcg	900 mcg	6.2%	9.7%	1610 g
alpha carotene	0.029 mcg	~
beta carotene	0.336 mg	5 mg	6.7%	10.5%	1488 g
beta Cryptoxanthin	0.023 mcg	~
Lycopene	0.1 mcg	~
Lutein + Zeaxanthin	0.292 mcg	~
Vitamin B1, thiamine	0.006 mg	1.5 mg	0.4%	0.6%	25000 g
Vitamin B2, riboflavin	0.006 mg	1.8 mg	0.3%	0.5%	30000 g
Vitamin B4, choline	0.73 mg	500 mg	0.1%	0.2%	68493 g
Vitamin B5, pantothenic	0.023 mg	5 mg	0.5%	0.8%	21739 g
Vitamin B6, pyridoxine	0.024 mg	2 mg	1.2%	1.9%	8333 g
Vitamin B9, folates	0.82 mcg	400 mcg	0.2%	0.3%	48780 g
Vitamin C, ascorbic acid	6 mg	90 mg	6.7%	10.5%	1500 g
Vitamin E, alpha tocopherol, TE	0.043 mg	15 mg	0.3%	0.5%	34884 g
Vitamin H, biotin	0.049 mcg	50 mcg	0.1%	0.2%	102041 g
Vitamin K, phylloquinone	0.9 mcg	120 mcg	0.8%	1.3%	13333 g
Vitamin RR, NE	0.0879 mg	20 mg	0.4%	0.6%	22753 g
Niacin	0.066 mg	~
Betaine	0.004 mg	~
Macronutrients
Potassium, K	19.26 mg	2500 mg	0.8%	1.3%	12980 g
Calcium, Ca	7.87 mg	1000 mg	0.8%	1.3%	12706 g
Silicon, Si	1.25 mg	30 mg	4.2%	6.6%	2400 g
Magnesium, Mg	3 mg	400 mg	0.8%	1.3%	13333 g
Sodium, Na	200.73 mg	1300 mg	15.4%	24.2%	648 g
Sera, S	4.34 mg	1000 mg	0.4%	0.6%	23041 g
Phosphorus, P	5.1 mg	800 mg	0.6%	0.9%	15686 g
Chlorine, Cl	306.76 mg	2300 mg	13.3%	20.9%	750 g
Microelements
Aluminium, Al	24.4 mcg	~
Bor, B	12.9 mcg	~
Vanadium, V	2.4 mcg	~
Iron, Fe	0.117 mg	18 mg	0.7%	1.1%	15385 g
Yod, I	0.32 mcg	150 mcg	0.2%	0.3%	46875 g
Cobalt, Co	0.46 mcg	10 mcg	4.6%	7.2%	2174 g
Lithium, Li	1.924 mcg	~
Manganese, Mn	0.0309 mg	2 mg	1.5%	2.4%	6472 g
Copper, Cu	19.32 mcg	1000 mcg	1.9%	3%	5176 g
Molybdenum, Mo	1.222 mcg	70 mcg	1.7%	2.7%	5728 g
Nickel, Ni	0.413 mcg	~
Rubidium, Rb	18.9 mcg	~
Selenium, Se	0.09 mcg	55 mcg	0.2%	0.3%	61111 g
Strontium, Sr	0.21 mcg	~
Fluorine, F	57 mcg	4000 mcg	1.4%	2.2%	7018 g
Chromium, Cr	0.39 mcg	50 mcg	0.8%	1.3%	12821 g
Zinc, Zn	0.078 mg	12 mg	0.7%	1.1%	15385 g
Digestible carbohydrates
Starch and dextrins	0.138 g	~
Mono- and disaccharides (sugars)	0.7 g	max 100 g
Glucose (dextrose)	0.199 g	~
Sucrose	0.365 g	~
Fructose	0.169 g	~
Essential amino acids	0.032 g	~
Arginine*	0.008 g	~
Valin	0.004 g	~
Histidine*	0.002 g	~
Isoleucine	0.005 g	~
Leucine	0.006 g	~
Lysine	0.006 g	~
Methionine	0.001 g	~
Methionine + Cysteine	0.002 g	~
Threonine	0.004 g	~
Tryptophan	0.001 g	~
Phenylalanine	0.005 g	~
Phenylalanine+Tyrosine	0.007 g	~
Nonessential amino acids	0.04 g	~
Alanin	0.004 g	~
Aspartic acid	0.007 g	~
Glycine	0.003 g	~
Glutamic acid	0.015 g	~
Proline	0.003 g	~
Serin	0.002 g	~
Tyrosine	0.003 g	~
Cysteine	0.001 g	~
Sterols (sterols)
Phytosterols	0.054 mg	~
Saturated fatty acids
14:0 Miristinovaya	0.006 g	~
16:0 Palmitinaya	0.001 g	~
Monounsaturated fatty acids	0.001 g	min 16.8 g
18:1 Oleic (omega-9)	0.001 g	~

The energy value of Lentil soup is 63.6 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Composition of nutrients, BJU

Lentil soup

For quantity: 100 grams
Calories — 54		Calories from fat - 10
BJU
Total fat content		1.09g
Saturated	0.22g
Polyunsaturated	0.13g
Monounsaturated	0.52g
Cholesterol		2mg
Total carbohydrate content		8.83g
Dietary fiber	2.9g
Sugar	2.6g
Squirrels		3.32g

Vitamins and microelements
A - 7 µg	C - 0.85 mg
B-6 - 0.09 mg	B-12 – 0.12µg
D - 0mcg	E - 0mg
Calcium 20 µg	Iron 1.04 mg
Magnesium 9mg	Zinc 0.3mg
Potassium 144 mg	Sodium 332 mg
Distribution of calories for BJU: Carbohydrates (58%) Fats (18%) Proteins (24%)

Dietary lentil soup for weight loss: recipe for lentil first course

Lentils are a healthy natural product from which a variety of dietary dishes are prepared. Soup is the most popular of them. An easy-to-prepare dietary lentil soup, the recipes for which come in different versions, is suitable for people on a diet. The dish is characterized by a balanced composition.

Benefits of lentil soup

This natural product is classified as a legume. Lentils are a rich source of vegetable protein necessary for the full functioning of the body.

There are several varieties, but brown, red, and green lentils are most often used in cooking. The red variety is used to prepare the soup. Brown lentils are suitable for making purees.

Dietary salads include a green variety of product.

Delicious soup is included in most diets, as it has a wide range of beneficial properties:

The main ingredient of the dish is rich in B vitamins, vitamin C. It also contains large amounts of macro- and microelements: copper, phosphorus, magnesium, iron and potassium.
A variety of vegetables are used in the preparation of cream soup, enriching the dish with fiber.
The benefits of the dish are obvious for people who not only lose weight, but also build muscle mass. Legumes are enriched with vegetable protein, which muscle fibers need. Also, consuming the product helps increase physical endurance.
Regular consumption has a positive effect on the cardiovascular system, immunity, skin and gastrointestinal tract.

Is the dish suitable for weight loss?

Puree soup is useful for those losing weight, as the dish has a balanced composition, including fiber, macro- and microelements and vitamins. It also contains a small amount of calories. There are no saturated fats in the dish.

The introduction of lean soups into the menu helps normalize the functioning of the intestines, preventing the occurrence of flatulence and constipation. Lentil dishes, due to their protein content, are filling, but at the same time easily absorbed by the body. It is useful to serve soup for lunch, since in the morning and evening such a dish is less absorbed by the body and causes bloating.

Variants of popular recipes

You can prepare the soup using numerous step-by-step recipes, described in detail in the table:

Dish	Ingredients	How to cook
Diet with celery	50 grams of red lentils; 150 grams of carrots; 150 grams of celery; 1 orange; 1 leek stalk; a teaspoon of vegetable oil; 300 milliliters of vegetable broth; herbs, salt and pepper to taste.	Rinse the lentils. Then cook it until tender in unsalted water. Take a thick-walled pan and heat the vegetable oil. Fry the chopped onion. Then add broth, chopped carrots and celery. After 15 minutes, add the boiled lentils. Turn the finished dish into puree, add orange juice and spices to taste.
Meat	300 grams of chicken meat; 3 potatoes; 50 grams of lentils; 200 grams of white cabbage; 1 carrot; 1 onion bulb; 1 bell pepper; clove of garlic; a tablespoon of vegetable oil; herbs, salt and pepper to taste.	Cut the chicken into small pieces. Pour oil into a thick-walled pan and start frying the meat. Add salt and simmer the meat in its own juices. Finely chop the vegetables from the recipe. As soon as the liquid has evaporated from the meat, add vegetables (except potatoes and cabbage) to the bowl with the chicken. Add chopped potatoes and washed lentils. Pour 1 liter of water into a saucepan. When the potatoes are cooked, add the shredded cabbage. Add herbs and spices. Cook the dish until done.
With zucchini	1.2 liters of water; 400 grams of red lentils; 200 grams of carrots; 200 grams of zucchini; 100 grams of onions; 10 grams of green onions and herbs; salt and pepper to taste.	Add lentils to a pot of water and cook until tender. While the lentils cook, prepare the vegetables according to the recipe. Place vegetables in a saucepan and cook until tender. Season with salt and pepper. Grind the finished dish in a blender bowl. Add herbs to taste.
Tomato	250 grams of tomatoes canned in their own juice; 200 grams of red lentils; 2 cloves of garlic; 2 bay leaves; onion head; 1.5 liters of chicken broth; a tablespoon of thyme; salt and pepper to taste.	Place all ingredients except tomatoes and broth in a large saucepan. Then add the remaining 2 ingredients and cook for 5 minutes over medium heat. Then reduce the heat and cook the dish for 20 minutes. The soup should have a thick consistency. Add spices to the finished dish to taste.
Spicy for weight loss	60 grams of raw lentils; a quarter of an onion; 0.5 carrots; turmeric, chili, salt to taste; 0.5 liters of vegetable broth; 30 grams of whole grain bread.	Soak the lentils in cold water for 1 hour. While the product is being prepared, fry the onions and carrots in a deep saucepan. Finely chop the garlic and chili pepper. Add ingredients to the pan, combining them with spices. Pour the broth over the ingredients and bring to a boil. Reduce heat and add lentils. Add some salt. Skim off the foam and cook for another 20 minutes. Puree the soup and eat it with whole grain bread.

Contraindications

Despite the benefits, lentils and dishes made from them are not allowed for all people. Since this product is rich in protein, it is not recommended for use if you have gout or gallstones.

Lentils are legumes that cause gas in the intestines. Therefore, if a person has chronic intestinal diseases, they should avoid eating dishes made from this product.

How and which lentils to choose

To prepare dietary soups, choose brown and red lentils. These varieties cook well and when finished have a delicate consistency. It is better to choose green crops for making salads.

Purchase the product in a transparent container that allows you to visually assess the quality of the contents. Lentils should not contain foreign objects, mold or dirt. The product should not have any foreign odor. For cooking, it is optimal to buy first and highest grade lentils.

Main conclusions

Lentils are a healthy product that is suitable for preparing dietary dishes, in particular soup.
Brown and red varieties are the most suitable for making cream soup.
The culture is rich in nutrients, including vegetable protein. It is useful for people who want to build muscle mass.
The dish is included in a variety of diets.
The soup can be prepared with vegetables, chicken, and spices. Often the dish is served as a smooth puree.
People suffering from chronic intestinal diseases, gout, and cholelithiasis should not eat legume dishes.
When choosing a product, carefully evaluate its external characteristics and smell. The best options are first and highest grade lentils.

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