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Hot And Sour Soup Nutrition & Calories - Complete data of all nutrients

Soup, hot and sour, Chinese restaurant
*all the values are displayed for the amount of 100 grams
Article author photo Arpi Gasparyan by Arpi Gasparyan | Last updated on October 05, 2023
Medically reviewed by Victoria Mazmanyan Article author photo Victoria Mazmanyan
Hot and sour soup

Summary

In short, hot and sour soup is a low-calorie food consisting of 91% water and 9% nutrients.

One hundred grams of the soup contains 4.35g of carbs, 2.58g of proteins, and 1.21g of fats.

The soup contains some levels or all minerals and vitamins, each of them covering less than 15% of the daily need. Hot and sour soup is high only in sodium (876 mg), as one cup covers 38% of the daily need.

Introduction

The main ingredients in the hot and sour soup are mushrooms, day lily buds, bamboo shoots, and firm tofu. The soup may contain carrots, peppers, ginger, eggs, and soy sauce. Sometimes, it may be flavored with pork blood or contain pork meat.

Nutrition

As many recipes exist for hot and sour soup, this article will focus on the nutrition of the soup from a Chinese restaurant, the country where the soup originated.

Overall, hot and sour soup is not very dense in nutrients, consisting of 88% water and only 12% nutrients, mainly protein.

Macronutrients chart

3% 2% 5% 88% 2%
Protein:
Daily Value: 5%
2.58 g of 50 g
5%
Fats:
Daily Value: 2%
1.21 g of 65 g
2%
Carbs:
Daily Value: 1%
4.35 g of 300 g
1%
Water:
Daily Value: 5%
90.65 g of 2,000 g
5%
Other:
1.21 g

Serving Size

The average serving size of hot and sour soup is one cup, weighing ~233g. However, the infographic charts below present the nutritional values of a 100g serving of hot and sour soup.

Calories

Hot and sour soup is a low-calorie food.

One hundred grams of the soup provides 39 calories; consequently, one cup or one serving provides 91 calories.

Compared to all foods in our database, hot and sour soup is in the top 10% of foods low in calories.

Protein

Despite proteins being the main macronutrient, hot and sour soup is not particularly rich in it, as one cup of it covers only 12% of the daily protein needed.

A 100g serving of hot and sour soup contains 2.58g of proteins, and one serving of the soup contains 6g of proteins.

Hot and sour soup is relatively rich in amino acids lysine, leucine, and threonine and low in tryptophan and methionine.

Protein quality breakdown

Tryptophan Threonine Isoleucine Leucine Lysine Methionine Phenylalanine Valine Histidine 21% 32% 18% 17% 21858% 12% 15% 16% 25%
Tryptophan: 19 mg of 280 mg 7%
Threonine: 111 mg of 1,050 mg 11%
Isoleucine: 80 mg of 1,400 mg 6%
Leucine: 151 mg of 2,730 mg 6%
Lysine: 153000 mg of 2,100 mg 7,286%
Methionine: 39 mg of 1,050 mg 4%
Phenylalanine: 85 mg of 1,750 mg 5%
Valine: 92 mg of 1,820 mg 5%
Histidine: 58 mg of 700 mg 8%

Carbohydrates

Carbs are the predominant macronutrients in hot and sour soup.

A 100g hot and sour soup serving contains 4.35g of carbs, and one cup contains 10.1g of carbs.

In Chinese-American cuisine, corn starch is added to hot and sour soup to make it more thick. This may increase the carbohydrate content of this soup.

Net Carbs

As previously mentioned, 100g of hot and sour soup contains 4.35g of carbs, almost 90% (3.85g) being net carbs.

The hot and sour soup contains mainly starch, as well as insignificant levels of sucrose and glucose.

Carbohydrate type breakdown

85% 14%
Starch: 2.43 g
Sucrose: 0.4 g
Glucose: 0.03 g
Fructose: 0 g
Lactose: 0 g
Maltose: 0 g
Galactose: 0 g

Dietary Fiber

The hot and sour soup contains 0.5g of dietary fiber per 100g serving, covering only 2% of the daily need.

Fiber content ratio for Hot and sour soup

10% 11% 79%
Sugar: 0.42 g
Fiber: 0.5 g
Other: 3.43 g

Fats

Hot and sour soup is low in fats: 1.21g of fats per 100g and 2.82g of fats per cup.

The soup contains both saturated and unsaturated fats, with a slightly higher level of unsaturated fats.

Fat type information

28% 35% 38%
Saturated Fat: 0.229 g
Monounsaturated Fat: 0.288 g
Polyunsaturated fat: 0.311 g

Vitamins

The hot and sour soup contains almost all vitamins but in low amounts. The soup is absent only in vitamin C.

Vitamin coverage chart

Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate Vitamin B12 Choline Vitamin K 3% 8% 3% 0% 7% 8% 10% 14% 15% 6% 13% 22% 3%
Vitamin A: 34 IU of 5,000 IU 1%
Vitamin E : 0.39 mg of 15 mg 3%
Vitamin D: 0.1 µg of 10 µg 1%
Vitamin C: 0 mg of 90 mg 0%
Vitamin B1: 0.026 mg of 1 mg 2%
Vitamin B2: 0.031 mg of 1 mg 2%
Vitamin B3: 0.507 mg of 16 mg 3%
Vitamin B5: 0.227 mg of 5 mg 5%
Vitamin B6: 0.064 mg of 1 mg 5%
Folate: 8 µg of 400 µg 2%
Vitamin B12: 0.1 µg of 2 µg 4%
Choline: 39.9 mg of 550 mg 7%
Vitamin K: 1.1 µg of 120 µg 1%

Minerals

The hot and sour soup is not particularly rich in minerals either.

The hot and sour soup is relatively higher in sodium, as one serving of the soup covers 38% (0.876g) of the daily sodium needed.

2020-2025 Dietary Guidelines for Americans recommend to consume less than 2.3g of sodium per day (1). High sodium consumption increases blood pressure, increasing cardiovascular disease and stroke risks (2).

Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium 6% 24% 7% 14% 5% 50% 6% 9% 12% 3%
Calcium: 19 mg of 1,000 mg 2%
Iron: 0.64 mg of 8 mg 8%
Magnesium: 9 mg of 420 mg 2%
Phosphorus: 32 mg of 700 mg 5%
Potassium: 55 mg of 3,400 mg 2%
Sodium: 376 mg of 2,300 mg 16%
Zinc: 0.22 mg of 11 mg 2%
Copper: 0.026 mg of 1 mg 3%
Manganese: 0.085 mg of 2 mg 4%
Selenium: 0.4 µg of 55 µg 1%

Phytochemicals

The phytochemical content of this soup depends on the ingredients used in the making.

Jelly ear mushrooms are rich in flavonoids, alkaloids, saponins, and tannins (3). Shiitake mushrooms also contain flavonoids, glycosides, alkaloids, and triterpenoids (4).

Common Ingredients

From recipe to recipe, ingredients vary. Here are some common ingredients and their nutritional values:

Mushrooms: Various types of mushrooms are used in hot and sour soup. The most commonly used varieties are shiitake, jelly ear, and cloud ear fungus. Mushrooms are low in macronutrients but rich in minerals and vitamins, such as copper, phosphorus, and B complex vitamins.

Chicken meat: Chicken meat is rich in proteins and fats (contains two times more unsaturated fats than saturated fats) and contains no carbs. Chicken meat is relatively richer in vitamins B3 and B6, selenium, phosphorus, and zinc.

Chili Pepper: Chili pepper is high in vitamin C, as one pepper (45g) covers 72% of the daily vitamin C need. Chili pepper is relatively richer in carbs, copper, iron, and vitamin B6.

Black Pepper: Black pepper is rich in carbs (from which 40% is dietary fiber), proteins, manganese, copper, iron, and vitamin K.

White pepper: White pepper is richer in proteins and carbs (from which 38% is dietary fiber), manganese, copper, iron, and vitamin C.

Soy sauce: Soy sauce is high in protein, manganese, phosphorus, and iron. Soy sauce is very high in sodium. One tbsp of soy sauce alone contains 878mg of sodium, covering 38% of the daily need.

Bamboo shoot: Bamboo shoot is relatively higher in vitamin B6, copper, and potassium.

Ginger: Ginger is not particularly rich in minerals and vitamins. It is best known for its health-promoting phytochemicals showing antioxidant, anti-inflammatory, antibacterial, anticancer, and anti-diabetic effects (5).

Acidity

Potential Renal Acid Load

Potential renal acid load or PRAL value measures how much acid or base is produced in the organism by the given food. The PRAL value of hot and sour soup is -0.8, making it acid-producing.

Comparison to Similar Foods

Hot and sour soup is often compared to egg drop soup and wonton soup. The soups have similar nutritional contents, with predominantly insignificant differences.

However, compared to egg drop soup, hot and sour soup is slightly higher in macronutrients, calories, calcium, iron, zinc, B complex vitamins, and vitamin E. In contrast, egg drop soup is slightly higher in vitamins A and C.

Compared to wonton soup, hot and sour soup is slightly richer in proteins and fats, calories, dietary fiber, minerals, and fat-soluble vitamins. In contrast, wonton soup is slightly richer in carbs and starch and lower in cholesterol.

To know more about their nutritional differences, you can visit our "Hot and sour soup vs. Wonton soup" and "Hot and sour soup vs. Egg drop soup" pages.

Important nutritional characteristics for Hot and sour soup

Hot and sour soup
Calories ⓘ Calories per 100-gram serving 39
Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols 3.85 grams
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs) 1 cup (233 grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. 0.8 (acidic)
TOP 28% Sodium ⓘHigher in Sodium content than 72% of foods
TOP 43% Cholesterol ⓘHigher in Cholesterol content than 57% of foods
TOP 43% Retinol ⓘHigher in Retinol content than 57% of foods
TOP 46% Cryptoxanthin, beta ⓘHigher in Cryptoxanthin, beta content than 54% of foods
TOP 52% Vitamin A RAE ⓘHigher in Vitamin A RAE content than 48% of foods

Hot and sour soup calories (kcal)

Serving Size Calories Weight
Calories in 100 grams 39
Calories in 1 cup 91 233 g

Mineral chart - relative view

Sodium
376 mg
TOP 28%
Calcium
19 mg
TOP 55%
Manganese
0.085 mg
TOP 62%
Iron
0.64 mg
TOP 72%
Phosphorus
32 mg
TOP 83%
Zinc
0.22 mg
TOP 83%
Magnesium
9 mg
TOP 85%
Copper
0.026 mg
TOP 90%
Selenium
0.4 µg
TOP 91%
Potassium
55 mg
TOP 91%

Vitamin chart - relative view

Vitamin A
34 IU
TOP 53%
Vitamin D
0.1 µg
TOP 60%
Vitamin E
0.39 mg
TOP 62%
Vitamin B12
0.1 µg
TOP 62%
Choline
39.9 mg
TOP 67%
Folate
8 µg
TOP 68%
Vitamin B6
0.064 mg
TOP 74%
Vitamin K
1.1 µg
TOP 77%
Vitamin B3
0.507 mg
TOP 78%
Vitamin B5
0.227 mg
TOP 79%
Vitamin B1
0.026 mg
TOP 84%
Vitamin B2
0.031 mg
TOP 87%
Vitamin C
0 mg
TOP 100%

All nutrients for Hot and sour soup per 100g

Nutrient Value DV% In TOP % of foods Comparison
Calories 39kcal 2% 91% 1.2 times less than OrangeOrange
Protein 2.58g 6% 73% 1.1 times less than BroccoliBroccoli
Fats 1.21g 2% 73% 27.5 times less than Cheddar CheeseCheddar Cheese
Vitamin C 0mg 0% 100% N/ALemon
Net carbs 3.85g N/A 60% 14.1 times less than ChocolateChocolate
Carbs 4.35g 1% 62% 6.5 times less than RiceRice
Cholesterol 21mg 7% 43% 17.8 times less than EggEgg
Vitamin D 0.1µg 1% 60% 22 times less than EggEgg
Iron 0.64mg 8% 72% 4.1 times less than Beef broiledBeef broiled
Calcium 19mg 2% 55% 6.6 times less than MilkMilk
Potassium 55mg 2% 91% 2.7 times less than CucumberCucumber
Magnesium 9mg 2% 85% 15.6 times less than AlmondAlmond
Sugar 0.42g N/A 71% 21.4 times less than Coca-ColaCoca-Cola
Fiber 0.5g 2% 56% 4.8 times less than OrangeOrange
Copper 0.03mg 3% 90% 5.5 times less than ShiitakeShiitake
Zinc 0.22mg 2% 83% 28.7 times less than Beef broiledBeef broiled
Starch 2.43g 1% 95% 6.3 times less than PotatoPotato
Phosphorus 32mg 5% 83% 5.7 times less than Chicken meatChicken meat
Sodium 376mg 16% 28% 1.3 times less than White BreadWhite Bread
Vitamin A 34IU 1% 53% 491.4 times less than CarrotCarrot
Vitamin A RAE 9µg 1% 52%
Vitamin E 0.39mg 3% 62% 3.7 times less than KiwifruitKiwifruit
Selenium 0.4µg 1% 91%
Manganese 0.09mg 4% 62%
Vitamin B1 0.03mg 2% 84% 10.2 times less than Pea rawPea raw
Vitamin B2 0.03mg 2% 87% 4.2 times less than AvocadoAvocado
Vitamin B3 0.51mg 3% 78% 18.9 times less than Turkey meatTurkey meat
Vitamin B5 0.23mg 5% 79% 5 times less than Sunflower seedSunflower seed
Vitamin B6 0.06mg 5% 74% 1.9 times less than OatOat
Vitamin B12 0.1µg 4% 62% 7 times less than PorkPork
Vitamin K 1.1µg 1% 77% 92.4 times less than BroccoliBroccoli
Trans Fat 0g N/A 100% N/AMargarine
Folate 8µg 2% 68% 7.6 times less than Brussels sproutBrussels sprout
Saturated Fat 0.23g 1% 76% 25.7 times less than Beef broiledBeef broiled
Choline 39.9mg 7% 67%
Monounsaturated Fat 0.29g N/A 76% 34 times less than AvocadoAvocado
Polyunsaturated fat 0.31g N/A 71% 151.7 times less than WalnutWalnut
Tryptophan 0.02mg 0% 93% 16.1 times less than Chicken meatChicken meat
Threonine 0.11mg 0% 89% 6.5 times less than Beef broiledBeef broiled
Isoleucine 0.08mg 0% 92% 11.4 times less than Salmon rawSalmon raw
Leucine 0.15mg 0% 91% 16.1 times less than Tuna BluefinTuna Bluefin
Lysine 153mg 7% 88% 338.5 times more than TofuTofu
Methionine 0.04mg 0% 90% 2.5 times less than QuinoaQuinoa
Phenylalanine 0.09mg 0% 92% 7.9 times less than EggEgg
Valine 0.09mg 0% 92% 22.1 times less than Soybean rawSoybean raw
Histidine 0.06mg 0% 90% 12.9 times less than Turkey meatTurkey meat
Fructose 0g 0% 100% N/AApple
Omega-3 - EPA 0g N/A 100% N/ASalmon
Omega-3 - DHA 0g N/A 100% N/ASalmon
Omega-3 - ALA 0.03g N/A 92% 304.7 times less than Canola oilCanola oil
Omega-3 - DPA 0g N/A 100% N/ASalmon
Omega-3 - Eicosatrienoic acid 0g N/A 100%
Omega-6 - Gamma-linoleic acid 0g N/A 100%
Omega-6 - Dihomo-gamma-linoleic acid 0g N/A 100%
Omega-6 - Eicosadienoic acid 0g N/A 100%
Omega-6 - Linoleic acid 0.27g N/A 94% 45.1 times less than AlmondAlmond

Check out similar food or compare with current

NUTRITION FACTS LABEL

Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 39
% Daily Value*
2%
Total Fat 1g
0%
Saturated Fat 0g
Trans Fat g
7%
Cholesterol 21mg
16%
Sodium 376mg
1%
Total Carbohydrate 4g
4%
Dietary Fiber 1g
Total Sugars g
Includes ? g Added Sugars
Protein 3g
Vitamin D 5mcg 1%

Calcium 19mg 2%

Iron 1mg 13%

Potassium 55mg 2%

*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

Low in Cholesterol
ok
 ⓘ Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
No Trans Fats
ok
 ⓘ Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
Low in Saturated Fats
ok
 ⓘ Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Sodium
ok
 ⓘ Increased sodium consumption leads to elevated blood pressure.
Source
Low in Sugars
ok
 ⓘ While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source

Hot and sour soup nutrition infographic

Hot and sour soup nutrition infographic
Infographic link

References

All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.

  1. https://fdc.nal.usda.gov/fdc-app.html#/food-details/174808/nutrients

Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.