Nutrition Facts
Serving Size: 100g
Calories230
Total Fat0.7g
Saturated Fat0.0g
Total Carbs11.2g
Fiber2.0g
Sugars3.6g
Protein2.0g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 52 (Low) |
| Glycemic Load | 9 |
| Insulin Index | 53 |
Health Scores (0-10)
10.0
Metabolic
5.8
Inflammation
4.6
Hormonal
5.7
Gut Health
4.6
Skin Health
5.0
Brain Health
6.2
Bone Health
5.0
Sleep
5.8
Exercise
5.3
Longevity
5.0
Detox
5.0
Immunity
5.0
Pral
4.8
Satiety
0.0
Nutrient Density
5.0
Bioavailability
0.0
Electrolyte
5.0
Methylation
🧬 How SMART SOUP, Santa Fe Corn Chowder Affects Your Health
Iron 6% DV
6% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Glycemic Index: 52 (Low)
Glycemic load: 9. Insulin index: 53. Slow, steady energy release — good for blood sugar control.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 230.0 kJ | — |
| Protein | 2.0 g | 4% DV |
| Total Fat | 0.7 g | 1% DV |
| Carbohydrate | 11.2 g | 4% DV |
| Fiber | 2.0 g | 7% DV |
| Sugar | 3.6 g | 7% DV |
| Sodium | 131.0 mg | 6% DV |
| Calcium | 23.0 mg | 2% DV |
| Iron | 1.0 mg | 6% DV |
Compare SMART SOUP, Santa Fe Corn Chowder With...
Acorn stew (Apache)
399 calAlcoholic beverage, wine, table, white, Chardonnay
351 calArtichokes, (globe or french), cooked, boiled, drained
211 calArtichokes, (globe or french), cooked, boiled, drained
220 calArtichokes, (globe or french), cooked, boiled, drained
188 cal
399 calAlcoholic beverage, wine, table, white, Chardonnay
351 calArtichokes, (globe or french), cooked, boiled, drained
211 calArtichokes, (globe or french), cooked, boiled, drained
220 calArtichokes, (globe or french), cooked, boiled, drained
188 cal
🔗 Related Guides: 🩸 Iron Deficiency / Low Ferritin 🫀 Gut Health
Frequently Asked Questions
Does SMART SOUP, Santa Fe Corn Chowder 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).