Soup

Soup, tomato, canned, condensed, reduced sodium

Nutrition facts per 100 g · edible portion

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519 forms & preparations

Vegan Gluten-free Dairy-free

Dietary labels are inferred automatically from Soup, tomato, canned, condensed, reduced sodium's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.

65 kcal Calories

1.6 g Protein

13.4 g Carbs

0.6 g Fat

Good nutrient density 31/100

How many beneficial nutrients Soup, tomato, canned, condensed, reduced sodium delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.

Caloric ratio

Where the calories in Soup, tomato, canned, condensed, reduced sodium come from — the split across carbs, fat & protein.

65 kcal / serving

82% from carbs

Carbs 82%

13.4 g per serving
Fat 8%

0.6 g per serving
Protein 10%

1.6 g per serving

What Soup, tomato, canned, condensed, reduced sodium is a good source of

Stand-out nutrients per 100 g, by share of your Daily Value.

Copper18% Vitamin C14%

Full nutrition breakdown

Beneficial
Moderate
Limit
Neutral

Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.

Carbohydrates	Amount	% DV
Total Carbohydrate	13.4 g	5%
Dietary Fiber	1.2 g	4%
Total Sugars	8.1 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	0.6 g	1%
Saturated Fat	0.2 g	1%
Monounsaturated Fat	0.2 g	—
Polyunsaturated Fat	0.2 g	—
Omega-3 Fatty Acids	28.0 mg	—
Omega-6 Fatty Acids	146.0 mg	—
Butyric Acid	0.0 mg	—
Caproic Acid	5.0 mg	—
Caprylic Acid	0.0 mg	—
Capric Acid	0.0 mg	—
Lauric Acid	0.0 mg	—
Myristic Acid	13.0 mg	—
Palmitic Acid	89.0 mg	—
Stearic Acid	25.0 mg	—
Palmitoleic Acid	15.0 mg	—
Oleic Acid	87.0 mg	—
Gadoleic Acid	31.0 mg	—
Erucic Acid	18.0 mg	—
Linoleic Acid	146.0 mg	—
Arachidonic Acid	0.0 mg	—
Eicosapentaenoic Acid (EPA)	0.0 mg	—
Docosahexaenoic Acid (DHA)	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	1.6 g	3%

Vitamins	Amount	% DV
Vitamin A (RAE)	20.0 mcg	2%
Vitamin C	12.9 mg	14%
Vitamin D	0.0 mcg	0%
Vitamin E	0.3 mg	2%
Vitamin K	3.2 mcg	3%
Thiamin (B1)	0.0 mg	3%
Riboflavin (B2)	0.1 mg	5%
Niacin (B3)	1.0 mg	6%
Vitamin B6	0.1 mg	5%
Folate (B9)	0.0 mcg	0%
Vitamin B12	0.0 mcg	0%
Choline	12.8 mg	2%

Minerals	Amount	% DV
Calcium	13.0 mg	1%
Iron	1.1 mg	6%
Magnesium	14.0 mg	3%
Phosphorus	29.0 mg	2%
Potassium	229.0 mg	5%
Sodium	22.0 mg	1%
Zinc	0.3 mg	2%
Copper	0.2 mg	18%
Selenium	5.1 mcg	9%

Sterols	Amount	% DV
Cholesterol	0.0 mg	0%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	0.0 g	—
Caffeine	0.0 mg	—
Theobromine	0.0 mg	—
Ash	1.9 g	—

About Soup, tomato, canned, condensed, reduced sodium

Soup is one of the most universal and adaptable dishes in the world, made by simmering ingredients such as vegetables, meat, poultry, seafood, beans, or grains in a flavorful liquid until everything melds. It spans clear broths and brothy noodle bowls, hearty chunky soups, silky purees, creamy bisques, and rich chowders, served hot or, like gazpacho and vichyssoise, chilled. Nutrition depends entirely on what goes in, but vegetable- and broth-based soups can be filling yet low in calories, hydrating, and packed with fiber, vitamins, and minerals.

Soup works as a light starter, a warming lunch, or a complete one-pot meal, and it is a thrifty way to stretch leftovers and use up produce, herbs, and bones. A homemade stock is the flavorful foundation of the best versions. Most soups keep several days in the refrigerator and freeze well, and many taste even better the next day once the flavors have had time to deepen.

Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.