BUTTERNUT SQUASH & APPLE SOUP vs. CHICKEN TORTILLA SOUP, CHICKEN
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.
CHICKEN TORTILLA SOUP, CHICKEN has the most protein of the foods compared, at 3.3 g per 100g.
| Nutrient | BUTTERNUT SQUASH & APPLE SOUP | CHICKEN TORTILLA SOUP, CHICKEN |
|---|---|---|
| Protein | 0.82 G | 3.3 G |
| Total lipid (fat) | 2.9 G | 1.2 G |
| Carbohydrate, by difference | 13.5 G | 3.7 G |
| Energy | 78 KCAL | 41 KCAL |
| Total Sugars | 6.5 G | 1.6 G |
| Fiber, total dietary | 1.6 G | 0.8 G |
| Calcium, Ca | 23 MG | 20 MG |
| Iron, Fe | 0.41 MG | 0.41 MG |
| Potassium, K | 108 MG | 51 MG |
| Sodium, Na | 306 MG | 265 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 4.9 G | 0 G |
| Cholesterol | 8 MG | 12 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.4 G | 0.2 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.