vegetables
Fiber-rich legumes and vegetables typically produce an anti-inflammatory score.
legume fiber
-0.7
Supports gut fermentation and inflammatory regulation.
polyphenol vegetables
-0.3
Micronutrient-rich profile.
olive oil
-0.2
Favorable fat quality.
sodium in canned versions
+0.4
Packaged soup can add significant sodium.
This score is ingredient-based and weighted by DII-inspired evidence. Foods with added sugar, refined starches, and heavy processing trend higher; foods with fiber, omega-3, and polyphenols trend lower.
Portion-sensitive for low FODMAP due to lentils.
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