Vegetable Soup
Vegetable Soup is an everyday vegetable or savoury staple used in home cooking worldwide.
Nutrition per 100 g
Standardised to 100 g of vegetable soup for fair comparison. Typical serving: 200 g — 138 kcal per 200 g serving.
| Nutrient | Per 100 g | Per serving (200 g) | Per 100 kcal |
|---|---|---|---|
| Energy | 69 kcal | 138 kcal | 100 kcal |
| Protein | 5.1 g | 10.2 g | 7.4 g |
| Carbohydrate | 8.8 g | 17.5 g | 12.7 g |
| Fat | 2 g | 4 g | 2.9 g |
| Fibre | 0.4 g | 0.8 g | 0.6 g |
Figures are typical values and vary with variety, preparation and brand.
Micronutrients
Vitamins and minerals per 100 g of vegetable soup, with a typical serving and FDA Daily Value for adults.
| Nutrient | Per 100 g | Per serving (200 g) | % DV |
|---|---|---|---|
| Vitamins | |||
| Vitamin A | 138 µg | 276 µg | 15% |
| Vitamin C | 2.3 mg | 4.6 mg | 3% |
| Vitamin D | 0 µg | 0 µg | 0% |
| Vitamin E | 0.3 mg | 0.6 mg | 2% |
| Vitamin K | 6.2 µg | 12.4 µg | 5% |
| Thiamin | 0.02 mg | 0.04 mg | 2% |
| Riboflavin | 0.07 mg | 0.14 mg | 5% |
| Niacin | 1.4 mg | 2.8 mg | 9% |
| Vitamin B6 | 0.04 mg | 0.08 mg | 2% |
| Folate | 19 µg | 38 µg | 5% |
| Vitamin B12 | 0.1 µg | 0.2 µg | 4% |
| Choline | 4.3 mg | 8.6 mg | <1% |
| Minerals | |||
| Calcium | 11 mg | 22 mg | <1% |
| Iron | 0.61 mg | 1.2 mg | 3% |
| Magnesium | 4 mg | 8 mg | <1% |
| Phosphorus | 44 mg | 88 mg | 4% |
| Potassium | 153 mg | 306 mg | 3% |
| Sodium | 35 mg | 70 mg | 2% |
| Zinc | 0.9 mg | 1.8 mg | 8% |
| Selenium | 5.1 µg | 10.2 µg | 9% |
| Copper | 0.1 mg | 0.2 mg | 11% |
Source: USDA FoodData Central — Soup, vegetable chicken, canned, prepared with water, low sodium
% 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 vegetable soup?
- Micronutrients for relatively few calories when portions stay reasonable.
- Vegetable 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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