BE'F & VEGETABLE PLANT-BASED SOUP, BE'F &… vs. CHICK'N NOODL' PLANT-BASED SOUP
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.
BE'F & VEGETABLE PLANT-BASED SOUP, BE'F &… has the most protein of the foods compared, at 3.5 g per 100g.
| Nutrient | BE'F & VEGETABLE PLANT-BASED SOUP, BE'F… | CHICK'N NOODL' PLANT-BASED SOUP |
|---|---|---|
| Protein | 3.5 G | 3.1 G |
| Total lipid (fat) | 1.4 G | 0.94 G |
| Carbohydrate, by difference | 6.3 G | 6.3 G |
| Energy | 54 KCAL | 47 KCAL |
| Total Sugars | 1.9 G | 1.2 G |
| Fiber, total dietary | 0.9 G | 0.5 G |
| Calcium, Ca | 16 MG | 12 MG |
| Iron, Fe | 0.52 MG | 0.42 MG |
| Potassium, K | 111 MG | 113 MG |
| Sodium, Na | 261 MG | 247 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 0.7 G | 0.5 G |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.12 G | 0.12 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.