Shorbat Banadoura
Shorbat Banadoura is a comforting, velvety tomato soup originating from the Middle East, particularly popular in Levantine and Egyptian cuisines. It's typically made with ripe tomatoes, onions, garlic, and aromatic spices like cumin and coriander, often blended until smooth and sometimes enriched with rice or vermicelli for texture.
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🍽️ Nutrition at a glance
This soup is generally low in fat and high in carbohydrates, especially if thickened with rice or pasta. It's an excellent source of vitamins A and C from the tomatoes, providing a light yet nourishing meal with roughly 100-150 calories per serving.
Nutrition breakdown
| Calories | 90 kcal |
| Protein | 2 g |
| Carbs | 15 g |
| Fat | 3 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Sodium | 480 mg |
| Vitamin A | 1200 IU |
| Vitamin C | 25 mg |
| Vitamin K | 15 mcg |
| Potassium | 420 mg |
| Manganese | 0.3 mg |
| Vitamin B6 | 0.2 mg |
| Folate | 30 mcg |
| Iron | 1.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Shorbat Banadoura is a beloved staple during Ramadan for its hydrating and easy-to-digest qualities after a day of fasting. Nutritionally, the lycopene in cooked tomatoes becomes more bioavailable, offering potent antioxidant benefits that support heart and skin health.
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AI estimate may be inaccurate · Terms