Onion Soup
Onion Soup is an everyday vegetable or savoury staple used in home cooking worldwide.
Nutrition per 100 g
Standardised to 100 g of onion soup for fair comparison. Typical serving: 200 g — 88 kcal per 200 g serving.
| Nutrient | Per 100 g | Per serving (200 g) | Per 100 kcal |
|---|---|---|---|
| Energy | 44 kcal | 88 kcal | 100 kcal |
| Protein | 1.2 g | 2.3 g | 2.6 g |
| Carbohydrate | 5.2 g | 10.4 g | 11.8 g |
| Fat | 2.2 g | 4.3 g | 4.9 g |
| Fibre | 0.4 g | 0.8 g | 0.9 g |
Figures are typical values and vary with variety, preparation and brand.
Micronutrients
Vitamins and minerals per 100 g of onion soup, with a typical serving and FDA Daily Value for adults.
| Nutrient | Per 100 g | Per serving (200 g) | % DV |
|---|---|---|---|
| Vitamins | |||
| Vitamin A | 6 µg | 12 µg | <1% |
| Vitamin C | 0.5 mg | 1 mg | <1% |
| Thiamin | 0.021 mg | 0.042 mg | 2% |
| Riboflavin | 0.031 mg | 0.062 mg | 2% |
| Niacin | 0.21 mg | 0.42 mg | 1% |
| Vitamin B6 | 0.01 mg | 0.02 mg | <1% |
| Folate | 3 µg | 6 µg | <1% |
| Vitamin B12 | 0.02 µg | 0.04 µg | <1% |
| Pantothenic acid | 0.12 mg | 0.24 mg | 2% |
| Minerals | |||
| Calcium | 14 mg | 28 mg | 1% |
| Iron | 0.26 mg | 0.52 mg | 1% |
| Magnesium | 2 mg | 4 mg | <1% |
| Phosphorus | 15 mg | 30 mg | 1% |
| Potassium | 49 mg | 98 mg | 1% |
| Sodium | 380 mg | 760 mg | 17% |
| Zinc | 0.06 mg | 0.12 mg | <1% |
| Copper | 0.06 mg | 0.12 mg | 7% |
| Manganese | 0.1 mg | 0.2 mg | 4% |
Source: USDA FoodData Central — Soup, cream of onion, canned, prepared with equal volume water
% DV uses FDA Daily Values for adults. Nutrients that USDA does not report for this entry are omitted. Values vary with variety, preparation and brand.
Why eat onion soup?
- Micronutrients for relatively few calories when portions stay reasonable.
- Onion Soup is an everyday vegetable or savoury staple used in home cooking worldwide.
How to include it
- Cook simply with olive oil and an acid, or eat raw where appropriate.
- Typical pairing ideas: Olive oil, Garlic, Lemon.
Things to consider
- Preparation and added fat, salt or sugar change the numbers more than the raw food does.
Educational content. This article is for general information and is not medical advice. Speak to a qualified health professional about your individual circumstances.
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