Vegetable soup nutrition: calories, carbs, GI, protein, fiber, fats
Soup, vegetable, canned, low sodium, condensed
*all the values are displayed for the amount of 100 grams
Top nutrition facts for Vegetable soup
| Calories ⓘ Calories for selected serving | 65 kcal |
|
Glycemic index ⓘ
Source:
Check out our Glycemic index chart page for the full list.
|
60 (medium) |
| Glycemic load ⓘ Glycemic Load (GL) is a metric that measures both the quality (Glycemic Index) and quantity of carbohydrates in a specific serving of food to estimate its impact on blood sugar levels. It is calculated as: (GI × Carbs in grams) / 100. | 8 (low) |
| Net carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 10 g |
| Default serving size ⓘ Serving sizes are mostly taken from FDA's Reference Amounts Customarily Consumed (RACCs) | 0.5 cup (126 g) |
| 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. | -7.3 (alkaline) |
| Oxalates | 7 mg ⓘ https://www.sciencedirect.com/science/article/pii/S0085253815469157 |
Vegetable soup calories (kcal)
| Calories for different serving sizes of vegetable soup | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 65 | |
| Calories in 0.5 cup | 82 | 126 g |
Extra Nutrition facts for Vegetable soup
| Protein per 100 calories ⓘ Shows how many grams of protein you get from 100 calories of this food, calculated as (protein in g ÷ calories) × 100. | 3.4 g |
| Calories per 10 g protein ⓘ Shows how many calories you need to eat from this food to get 10 g of protein, calculated as (calories ÷ protein in g) × 10. | 295 kcal |
| Weight per 100 calories ⓘ Shows how many grams of this food equal 100 kcal—higher grams mean a larger portion for the same calories. | 154 g |
Vegetable soup Glycemic index (GI)
Source:
Check out our Glycemic index chart page for the full list.
Vegetable soup Glycemic load (GL)
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
258µg of 900µg
29%
Vitamin E:
4.3mg of 15mg
29%
Vitamin D:
0µg of 20µg
0%
Vitamin C:
2.4mg of 90mg
2.7%
Vitamin B1:
0.33mg of 1mg
27%
Vitamin B2:
0.28mg of 1mg
21%
Vitamin B3:
4.6mg of 16mg
29%
Vitamin B5:
1mg of 5mg
21%
Vitamin B6:
0.5mg of 1mg
39%
Folate:
36µg of 400µg
9%
Vitamin B12:
0µg of 2µg
0%
Vitamin K:
13µg of 120µg
11%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 4%
2.2 g of 50 g
2.2 g (4% of DV )
Fats:
Daily Value: 1%
0.9 g of 65 g
0.9 g (1% of DV )
Carbs:
Daily Value: 4%
12.1 g of 300 g
12.1 g (4% of DV )
Water:
Daily Value: 4%
82.8 g of 2,000 g
82.8 g (4% of DV )
Other:
2 g
2 g
Fat type information
Saturated fat:
0.15 g
Monounsaturated fat:
0.2 g
Polyunsaturated fat:
0.4 g
Fiber content ratio for Vegetable soup
Sugar:
4.3 g
Fiber:
2.1 g
Other:
5.7 g
All nutrients for Vegetable soup per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Vitamin A | 86µg | 10% | 12% | |
| Calories | 65kcal | 3% | 83% |
1.4 times more than Orange
|
| Protein per 100 calories | 3.4g | N/A | 57% | |
| Calories per 10 g protein | 295kcal | N/A | 40% | |
| Weight per 100 calories | 154g | N/A | 18% | |
| Protein | 2.2g | 5% | 77% |
1.3 times less than Broccoli
|
| Fats | 0.9g | 1% | 76% |
37 times less than Cheese
|
| Vitamin C | 0.8mg | 1% | 35% |
66.3 times less than Lemon
|
| Carbs | 12g | 4% | 45% |
2.3 times less than Rice
|
| Net carbs | 10g | N/A | 46% |
5.4 times less than Chocolate
|
| Cholesterol | 0mg | 0% | 100% |
N/A
|
| Vitamin D* | 0 IU | 0% | 100% |
N/A
|
| Vitamin D | 0µg | 0% | 100% |
N/A
|
| Magnesium | 25mg | 6% | 35% |
5.6 times less than Almonds
|
| Calcium | 20mg | 2% | 50% |
6.3 times less than Milk
|
| Potassium | 433mg | 13% | 11% |
2.9 times more than Cucumber
|
| Iron | 0.66mg | 8% | 70% |
3.9 times less than Beef broiled
|
| Sugar | 4.3g | N/A | 29% |
2.1 times less than Coca-Cola
|
| Fiber | 2.1g | 8% | 29% |
1.1 times less than Orange
|
| Copper | 0.23mg | 26% | 15% |
1.6 times more than Shiitake
|
| Zinc | 0.4mg | 4% | 67% |
15.8 times less than Beef broiled
|
| Phosphorus | 45mg | 6% | 73% |
4 times less than Chicken meat
|
| Sodium | 385mg | 17% | 27% |
1.3 times less than White bread
|
| Vitamin E | 1.4mg | 10% | 10% |
Equal to Kiwi
|
| Manganese | 0.25mg | 11% | 24% | |
| Selenium | 4µg | 7% | 51% | |
| Vitamin B1 | 0.11mg | 9% | 39% |
2.4 times less than Pea raw
|
| Vitamin B2 | 0.09mg | 7% | 64% |
1.4 times less than Avocado
|
| Vitamin B3 | 1.5mg | 10% | 55% |
6.2 times less than Turkey meat
|
| Vitamin B5 | 0.35mg | 7% | 45% |
3.3 times less than Sunflower seeds
|
| Vitamin B6 | 0.17mg | 13% | 43% |
1.4 times more than Oats
|
| Vitamin B12 | 0µg | 0% | 100% |
N/A
|
| Vitamin K | 4.2µg | 4% | 17% |
24.2 times less than Broccoli
|
| Folate | 12µg | 3% | 43% |
5.1 times less than Brussels sprouts
|
| Saturated fat | 0.15g | 1% | 76% |
40.1 times less than Beef broiled
|
| Choline | 9mg | 2% | 41% | |
| Monounsaturated fat | 0.2g | N/A | 71% |
48.3 times less than Avocado
|
| Polyunsaturated fat | 0.4g | N/A | 59% |
117.1 times less than Walnut
|
| Caffeine | 0mg | 0% | 100% | |
| Omega-3 - EPA | 0g | N/A | 100% |
N/A
|
| Omega-3 - DHA | 0g | N/A | 100% |
N/A
|
| Omega-3 - DPA | 0g | N/A | 100% |
N/A
|
Check out similar food or compare with current
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 65
% Daily Value*
1.4%
Total Fat
0.9g
0.67%
Saturated Fat 0.15g
0
Trans Fat
0g
0
Cholesterol 0mg
17%
Sodium 385mg
4%
Total Carbohydrate
12g
8.4%
Dietary Fiber
2.1g
Total Sugars 0g
Includes ? g Added Sugars
Protein
2.2g
Vitamin D
0mcg
0
Calcium
20mg
2%
Iron
0.66mg
8.3%
Potassium
433mg
13%
*
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
ⓘ
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
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
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 Saturated Fats
ⓘ
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
Low in Sugars
Vegetable 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.