Vegetable Lentil Soup
United States
54 kcalper 100 g · 3% of the reference intake
2.2 gof sugars per 100 g
Nutrition
Per 100 g, with the % Daily Value (2,000-calorie diet)
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 54 kcal | 3% |
| Total fat | 0.80 g | 1% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 8.3 g | 3% |
| Total sugars | 2.2 g | — |
| Dietary fiber | 2.2 g | 8% |
| Protein | 2.9 g | 6% |
| Sodium | 0.30 g | 13% |
Open Food Facts, ODbL, record updated March 10, 2017 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
As printed on the pack; allergens in bold
Water, carrot, ground peeled tomatoes (tomato, tomato puree, salt, citric acid), lentils, zucchini, celery, onion, peas, salt, garlic puree, vegetable base [concentrated vegetable extracts (tomato, mushroom, onion, carrot, celery, sunflower seed oil), yea
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Sold under this barcode in the United States
United States
Source: Open Food Facts, countries of sale reported by contributors.
Sources
Every block on this page cites its source
- 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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