BEEF VEGETABLE SOUP vs. WEIS, BRUSSELS SPROUTS vs. WEIS QUALITY, LIGHT NONFAT YOGURT, BLUEBERRY
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
BEEF VEGETABLE SOUP has the most protein of the foods compared, at 4.1 g per 100g.
| Nutrient | BEEF VEGETABLE SOUP | WEIS, BRUSSELS SPROUTS | WEIS QUALITY, LIGHT NONFAT YOGURT,… |
|---|---|---|---|
| Protein | 4.1 G | 3.5 G | 3.5 G |
| Total lipid (fat) | 1.6 G | 0 G | 0 G |
| Carbohydrate, by difference | 5.3 G | 8.2 G | 9.4 G |
| Energy | 53 KCAL | 53 KCAL | 53 KCAL |
| Total Sugars | 2 G | 0 G | 6.5 G |
| Fiber, total dietary | 1.2 G | 3.5 G | 0 G |
| Calcium, Ca | 16 MG | 24 MG | 118 MG |
| Iron, Fe | 0.44 MG | 0.85 MG | 0 MG |
| Sodium, Na | 437 MG | 18 MG | 53 MG |
| Cholesterol | 10 MG | 0 MG | 3 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0.61 G | 0 G | 0 G |
| Potassium, K | - | - | 147 MG |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.