Campbell's Ready to Serve Low Sodium Tomato Soup,… vs. Campbell's Ready to Serve New England Clam…
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.
Campbell's Ready to Serve New England Clam… has the most protein of the foods compared, at 1.6 g per 100g.
| Nutrient | Campbell's Ready to Serve Low Sodium… | Campbell's Ready to Serve New England… |
|---|---|---|
| Protein | 0.97 G | 1.6 G |
| Total lipid (fat) | 0.49 G | 6.1 G |
| Carbohydrate, by difference | 10.7 G | 5.7 G |
| Energy | 53 KCAL | 86 KCAL |
| Total Sugars | 7.3 G | 0.41 G |
| Fiber, total dietary | 1 G | 0.4 G |
| Calcium, Ca | 10 MG | 12 MG |
| Iron, Fe | 0.29 MG | 0.41 MG |
| Potassium, K | 146 MG | 73 MG |
| Sodium, Na | 24 MG | 339 MG |
| Sugars, added | 4.9 G | 0 G |
| Cholesterol | 2 MG | 4 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.24 G | 1.2 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.