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
Important nutritional characteristics for Vegetable soup
|
Glycemic index ⓘ
Source:
Check out our Glycemic index chart page for the full list.
|
60 (medium) |
| Calories ⓘ Calories per 100-gram serving | 65 |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 10.01 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. | -7.3 (alkaline) |
| Oxalates ⓘ https://www.sciencedirect.com/science/article/pii/S0085253815469157 | 7mg |
Vitamin A ⓘHigher in Vitamin A content than 85% of foods
Potassium ⓘHigher in Potassium content than 85% of foods
Sodium ⓘHigher in Sodium content than 73% of foods
Copper ⓘHigher in Copper content than 72% of foods
Vitamin A RAE ⓘHigher in Vitamin A RAE content than 71% of foods
Vegetable soup calories (kcal)
| Serving Size | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 65 | |
| Calories in 0.5 cup | 82 | 126 g |
Vegetable soup Glycemic index (GI)
Source:
Check out our Glycemic index chart page for the full list.
Mineral coverage chart
Calcium:
20 mg of 1,000 mg
2%
Iron:
0.66 mg of 8 mg
8%
Magnesium:
25 mg of 420 mg
6%
Phosphorus:
45 mg of 700 mg
6%
Potassium:
433 mg of 3,400 mg
13%
Sodium:
385 mg of 2,300 mg
17%
Zinc:
0.4 mg of 11 mg
4%
Copper:
0.232 mg of 1 mg
26%
Manganese:
0.25 mg of 2 mg
11%
Selenium:
4 µg of 55 µg
7%
Choline:
9 mg of 550 mg
2%
Mineral chart - relative view
Potassium
433 mg
TOP 15%
Sodium
385 mg
TOP 27%
Copper
0.232 mg
TOP 28%
Magnesium
25 mg
TOP 43%
Manganese
0.25 mg
TOP 48%
Calcium
20 mg
TOP 54%
Selenium
4 µg
TOP 70%
Iron
0.66 mg
TOP 71%
Zinc
0.4 mg
TOP 75%
Phosphorus
45 mg
TOP 79%
Choline
9 mg
TOP 86%
Vitamin coverage chart
Vitamin A:
1721 IU of 5,000 IU
34%
Vitamin E :
1.43 mg of 15 mg
10%
Vitamin D:
0 µg of 10 µg
0%
Vitamin C:
0.8 mg of 90 mg
1%
Vitamin B1:
0.109 mg of 1 mg
9%
Vitamin B2:
0.092 mg of 1 mg
7%
Vitamin B3:
1.54 mg of 16 mg
10%
Vitamin B5:
0.346 mg of 5 mg
7%
Vitamin B6:
0.167 mg of 1 mg
13%
Folate:
12 µg of 400 µg
3%
Vitamin B12:
0 µg of 2 µg
0%
Vitamin K:
4.2 µg of 120 µg
4%
Vitamin chart - relative view
Vitamin A
1721 IU
TOP 15%
Vitamin E
1.43 mg
TOP 43%
Vitamin C
0.8 mg
TOP 44%
Vitamin B1
0.109 mg
TOP 46%
Vitamin B6
0.167 mg
TOP 53%
Folate
12 µg
TOP 57%
Vitamin K
4.2 µg
TOP 57%
Vitamin B3
1.54 mg
TOP 62%
Vitamin B5
0.346 mg
TOP 70%
Vitamin B2
0.092 mg
TOP 70%
Vitamin D
0 µg
TOP 100%
Vitamin B12
0 µg
TOP 100%
Macronutrients chart
Protein:
Daily Value: 4%
2.2 g of 50 g
4%
Fats:
Daily Value: 1%
0.9 g of 65 g
1%
Carbs:
Daily Value: 4%
12.11 g of 300 g
4%
Water:
Daily Value: 4%
82.79 g of 2,000 g
4%
Other:
2 g
Fat type information
Saturated Fat:
0.147 g
Monounsaturated Fat:
0.203 g
Polyunsaturated fat:
0.403 g
Fiber content ratio for Vegetable soup
Sugar:
4.31 g
Fiber:
2.1 g
Other:
5.7 g
All nutrients for Vegetable soup per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Calories | 65kcal | 3% | 82% |
1.4 times more than Orange
|
| Protein | 2.2g | 5% | 76% |
1.3 times less than Broccoli
|
| Fats | 0.9g | 1% | 76% |
37 times less than Cheddar Cheese
|
| Vitamin C | 0.8mg | 1% | 44% |
66.3 times less than Lemon
|
| Net carbs | 10.01g | N/A | 46% |
5.4 times less than Chocolate
|
| Carbs | 12.11g | 4% | 45% |
2.3 times less than Rice
|
| Cholesterol | 0mg | 0% | 100% |
N/A
|
| Vitamin D | 0µg | 0% | 100% |
N/A
|
| Iron | 0.66mg | 8% | 71% |
3.9 times less than Beef
|
| Calcium | 20mg | 2% | 54% |
6.3 times less than Milk
|
| Potassium | 433mg | 13% | 15% |
2.9 times more than Cucumber
|
| Magnesium | 25mg | 6% | 43% |
5.6 times less than Almond
|
| Sugar | 4.31g | N/A | 50% |
2.1 times less than Coca-Cola
|
| Fiber | 2.1g | 8% | 35% |
1.1 times less than Orange
|
| Copper | 0.23mg | 26% | 28% |
1.6 times more than Shiitake
|
| Zinc | 0.4mg | 4% | 75% |
15.8 times less than Beef
|
| Phosphorus | 45mg | 6% | 79% |
4 times less than Chicken meat
|
| Sodium | 385mg | 17% | 27% |
1.3 times less than White Bread
|
| Vitamin A | 1721IU | 34% | 15% |
9.7 times less than Carrot
|
| Vitamin A RAE | 86µg | 10% | 29% | |
| Vitamin E | 1.43mg | 10% | 43% |
Equal to Kiwifruit
|
| Selenium | 4µg | 7% | 70% | |
| Manganese | 0.25mg | 11% | 48% | |
| Vitamin B1 | 0.11mg | 9% | 46% |
2.4 times less than Pea raw
|
| Vitamin B2 | 0.09mg | 7% | 70% |
1.4 times less than Avocado
|
| Vitamin B3 | 1.54mg | 10% | 62% |
6.2 times less than Turkey meat
|
| Vitamin B5 | 0.35mg | 7% | 70% |
3.3 times less than Sunflower seed
|
| Vitamin B6 | 0.17mg | 13% | 53% |
1.4 times more than Oat
|
| Vitamin B12 | 0µg | 0% | 100% |
N/A
|
| Vitamin K | 4.2µg | 4% | 57% |
24.2 times less than Broccoli
|
| Folate | 12µg | 3% | 57% |
5.1 times less than Brussels sprout
|
| Saturated Fat | 0.15g | 1% | 79% |
40.1 times less than Beef
|
| Monounsaturated Fat | 0.2g | N/A | 78% |
48.3 times less than Avocado
|
| Polyunsaturated fat | 0.4g | N/A | 66% |
117.1 times less than Walnut
|
| 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*
2%
Total Fat
1g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
17%
Sodium 385mg
4%
Total Carbohydrate
12g
8%
Dietary Fiber
2g
Total Sugars g
Includes ? g Added Sugars
Protein
2g
Vitamin D
0mcg
0%
Calcium
20mg
2%
Iron
1mg
13%
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
Low in Cholesterol
ⓘ
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
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
Low in Saturated 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 Sugars
ⓘ
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
Vegetable soup nutrition infographic
Infographic link
References
The source of all the nutrient values on the page (excluding the main article and glycemic index text the sources for which are presented separately if present) is the USDA's FoodCentral. The exact link to the food presented on this page can be found below.