Nutrition Facts
Serving Size: 100g
Calories213
Total Fat1.1g
Saturated Fat0.0g
Total Carbs9.7g
Fiber3.1g
Sugars4.2g
Protein2.0g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
6.2
Inflammation
4.6
Hormonal
6.2
Gut Health
4.6
Skin Health
5.0
Brain Health
6.2
Bone Health
5.0
Sleep
5.8
Exercise
5.6
Longevity
5.0
Detox
5.0
Immunity
5.0
Pral
5.4
Satiety
0.0
Nutrient Density
5.0
Bioavailability
0.0
Electrolyte
5.0
Methylation
🧬 How SMART SOUP, Moroccan Chick Pea Affects Your Health
Iron 6% DV
6% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 213.0 kJ | — |
| Protein | 2.0 g | 4% DV |
| Total Fat | 1.1 g | 1% DV |
| Carbohydrate | 9.7 g | 4% DV |
| Fiber | 3.1 g | 11% DV |
| Sugar | 4.2 g | 8% DV |
| Sodium | 148.0 mg | 6% DV |
| Calcium | 23.0 mg | 2% DV |
| Iron | 1.0 mg | 6% DV |
Compare SMART SOUP, Moroccan Chick Pea With...
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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
How does SMART SOUP, Moroccan Chick Pea support gut health?
SMART SOUP, Moroccan Chick Pea contains 3.1g of fiber per 100g (11% DV). Fiber feeds beneficial gut bacteria, which produce short-chain fatty acids (butyrate) that reduce inflammation, strengthen the gut barrier, and improve insulin sensitivity.
Does SMART SOUP, Moroccan Chick Pea affect hormones?
Yes — SMART SOUP, Moroccan Chick Pea is rich in fiber (11% 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, Moroccan Chick Pea 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.