Nutrition Facts
Serving Size: 100g
Calories222
Total Fat1.1g
Saturated Fat0.0g
Total Carbs9.5g
Fiber2.9g
Sugars2.6g
Protein2.9g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 32 (Low) |
| Glycemic Load | 5 |
| Insulin Index | 45 |
Health Scores (0-10)
10.0
Metabolic
6.2
Inflammation
4.7
Hormonal
6.4
Gut Health
4.7
Skin Health
5.0
Brain Health
6.2
Bone Health
5.0
Sleep
5.9
Exercise
5.8
Longevity
5.0
Detox
5.0
Immunity
5.0
Pral
5.5
Satiety
0.0
Nutrient Density
5.0
Bioavailability
0.0
Electrolyte
5.0
Methylation
🧬 How SMART SOUP, French Lentil Affects Your Health
Iron 6% DV
6% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Glycemic Index: 32 (Low)
Glycemic load: 5. Insulin index: 45. Slow, steady energy release — good for blood sugar control.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 222.0 kJ | — |
| Protein | 2.9 g | 6% DV |
| Total Fat | 1.1 g | 1% DV |
| Carbohydrate | 9.5 g | 3% DV |
| Fiber | 2.9 g | 10% DV |
| Sugar | 2.6 g | 5% DV |
| Sodium | 131.0 mg | 6% DV |
| Calcium | 23.0 mg | 2% DV |
| Iron | 1.0 mg | 6% DV |
Compare SMART SOUP, French Lentil With...
Babyfood, green beans, dices, toddler
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268 calBeans, adzuki, mature seed, cooked, boiled
536 calBeans, adzuki, mature seeds
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123 calBabyfood, peas, dices, toddler
268 calBeans, adzuki, mature seed, cooked, boiled
536 calBeans, adzuki, mature seeds
992 calBeans, adzuki, mature seeds, cooked, boiled
536 cal
🔗 Related Guides: 🩸 Iron Deficiency / Low Ferritin
Frequently Asked Questions
Does SMART SOUP, French Lentil affect hormones?
Yes — SMART SOUP, French Lentil is rich in fiber (10% DV), which Binds excess estrogen in gut for excretion (enterohepatic circulation interruption). Slows glucose absorption → lower insulin spikes.. fiber supports Estrogen and Insulin production.
Does SMART SOUP, French Lentil contain anti-nutrients?
Phytates (reduce zinc, iron, calcium absorption 20-60%). Lectins (can irritate gut lining — destroyed by proper cooking). Soaking 12-24h reduces phytates 30-50%. Cooking destroys lectins and protease inhibitors. Fermentation (tempeh, miso) reduces all anti-nutrients. Sprouting increases nutrient bioavailability. Benefits (fiber, protein, minerals) far outweigh anti-nutrient concerns for most people.