Calorie guide
Calories in Vegetables as ingredient in soups
Vegetables as ingredient in soups has 50 kcal per 100 g, with 1.9 g of protein per 100 g.
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- Per 100 g
- 50 kcal
What’s in vegetables as ingredient in soups?
“Not known” means no measurement exists in the source. It is not zero.
| Nutrient | Per 100 g |
|---|---|
| Energy | 50 kcal |
| Protein | 1.9 g |
| Carbohydrate | 10.6 g |
| Total fat | 0.3 g |
| Dietary fibre | 2 g |
| Total sugars | 2.3 g |
| Added sugars | not known |
| Saturated fat | 0.1 g |
| Trans fat | not known |
| Nutrient | Per 100 g |
|---|---|
| Iron | 0.5 mg |
| Calcium | 17 mg |
| Magnesium | 24 mg |
| Zinc | 0.4 mg |
| Vitamin B12 | 0 µg |
| Folate | 26 µg |
| Vitamin A | 38 µg |
| Vitamin D | 0 µg |
| Vitamin C | 21 mg |
| Sodium | 15 mg |
| Potassium | 331 mg |
Where do these numbers come from?
USDA FoodData Central — FNDDS (foods as eaten). U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. Licence: CC0 1.0 (public domain). Check the source
Averages for a typical recipe; yours will differ with the recipe and the oil used. This is nutrition information, not medical advice.
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