Garden vegetable soup
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 41 kcal | 2% |
| Total fat | 0.82 g | 1% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 7.3 g | 3% |
| Total sugars | 3.3 g | — |
| Dietary fiber | 1.2 g | 4% |
| Protein | 0.82 g | 2% |
| Sodium | 0.32 g | 14% |
Open Food Facts, ODbL, record updated October 15, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
water, tomatoes, tomato paste, red bell peppers, green bell peppers, onions, corn starch, chicken base, sugar, salt, garlic, spices, citric acid, dehydrated parsley, natural flavor, yeast extract, paprika, turmeric
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
88% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Climate impact
Reference value for the category “Vegetable soups”: 0.50 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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