CARROT GINGER SOUP, CARROT GINGER vs. CURRIED YELLOW SPLIT PEA
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.
CURRIED YELLOW SPLIT PEA has the most protein of the foods compared, at 2 g per 100g.
| Nutrient | CARROT GINGER SOUP, CARROT GINGER | CURRIED YELLOW SPLIT PEA |
|---|---|---|
| Protein | 0.4 G | 2 G |
| Total lipid (fat) | 2.8 G | 2.6 G |
| Carbohydrate, by difference | 4.4 G | 6.1 G |
| Energy | 40 KCAL | 56 KCAL |
| Total Sugars | 2.4 G | 1.3 G |
| Fiber, total dietary | 1.2 G | 2.2 G |
| Calcium, Ca | 16 MG | 13 MG |
| Iron, Fe | 0.14 MG | 0.39 MG |
| Sodium, Na | 111 MG | 182 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.4 G | 0.44 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.