Soup

Soup, tomato vegetable, dry, mix, prepared with water

Nutrition facts per 100 g · edible portion

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519 forms & preparations

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Dietary labels are inferred automatically from Soup, tomato vegetable, dry, mix, prepared with water'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.

22 kcal Calories

0.8 g Protein

4.0 g Carbs

0.3 g Fat

Good nutrient density 26/100

How many beneficial nutrients Soup, tomato vegetable, dry, mix, prepared with water 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 vegetable, dry, mix, prepared with water come from — the split across carbs, fat & protein.

22 kcal / serving

72% from carbs

Carbs 72%

4.0 g per serving
Fat 14%

0.3 g per serving
Protein 14%

0.8 g per serving

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	4.0 g	1%
Dietary Fiber	0.3 g	1%
Total Sugars	1.0 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	0.3 g	0%
Saturated Fat	0.2 g	1%
Monounsaturated Fat	0.1 g	—
Polyunsaturated Fat	0.0 g	—
Trans Fat	0.0 g	—
Omega-3 Fatty Acids	2.0 mg	—
Omega-6 Fatty Acids	28.0 mg	—
Butyric Acid	3.0 mg	—
Caproic Acid	1.0 mg	—
Caprylic Acid	0.0 mg	—
Capric Acid	1.0 mg	—
Lauric Acid	2.0 mg	—
Myristic Acid	9.0 mg	—
Palmitic Acid	99.0 mg	—
Stearic Acid	29.0 mg	—
Arachidic Acid	0.0 mg	—
Behenic Acid	0.0 mg	—
Palmitoleic Acid	14.0 mg	—
Oleic Acid	101.0 mg	—
Gadoleic Acid	3.0 mg	—
Erucic Acid	0.0 mg	—
Nervonic Acid	0.0 mg	—
Linoleic Acid	28.0 mg	—
Arachidonic Acid	0.0 mg	—
Eicosapentaenoic Acid (EPA)	0.0 mg	—
Docosahexaenoic Acid (DHA)	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	0.8 g	2%

Vitamins	Amount	% DV
Vitamin A (RAE)	4.0 mcg	0%
Vitamin C	1.2 mg	1%
Vitamin D	0.0 mcg	0%
Vitamin E	0.2 mg	1%
Vitamin K	1.2 mcg	1%
Thiamin (B1)	0.0 mg	2%
Riboflavin (B2)	0.0 mg	3%
Niacin (B3)	0.5 mg	3%
Vitamin B6	0.0 mg	2%
Folate (B9)	5.0 mcg	1%
Vitamin B12	0.0 mcg	1%
Pantothenic Acid (B5)	0.0 mg	1%
Choline	4.7 mg	1%

Minerals	Amount	% DV
Calcium	8.0 mg	1%
Iron	0.2 mg	1%
Magnesium	4.0 mg	1%
Phosphorus	14.0 mg	1%
Potassium	67.0 mg	1%
Sodium	132.0 mg	6%
Zinc	0.1 mg	1%
Copper	0.0 mg	5%
Manganese	0.0 mg	2%
Selenium	0.8 mcg	1%

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	0.6 g	—

About Soup, tomato vegetable, dry, mix, prepared with water

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.