Vegetables as ingredient in soups
Vegetables as ingredient in soups has 50 kcal per 100 g, with 1.9 g of protein, 10.6 g of carbs, and 0.3 g of fat.
kcal per 100 g50
- Protein14% of calories
- 1.9 g
- Carbs80% of calories
- 10.6 g
- Fat5% of calories
- 0.3 g
Per portion
| Portion | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|
| 1 fl oz (with ice)23 g | 12 | 0.4 g | 2.4 g | 0.1 g |
| Default serving248 g | 124 | 4.7 g | 26.3 g | 0.7 g |
| 1 fl oz (no ice)31 g | 16 | 0.6 g | 3.3 g | 0.1 g |
| 1 fl oz (NFS)31 g | 16 | 0.6 g | 3.3 g | 0.1 g |
Also in 100 g
| Sugars | 2.3 g |
|---|---|
| Fiber | 2 g |
| Salt | 0.04 g |
| Vitamin C | 21 mg |
| Vitamin B12 | 0 µg |
| Vitamin D | 0 µg |
Values are from USDA FoodData Central, Food and Nutrient Database for Dietary Studies, FDC ID 2710811 (opens usda.gov in a new tab). A food you buy can differ: check its label.