CHICKEN NOODLE SOUP vs. CHICKEN TORTILLA 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.
CHICKEN NOODLE SOUP has the most protein of the foods compared, at 3.7 g per 100g.
| Nutrient | CHICKEN NOODLE SOUP | CHICKEN TORTILLA SOUP |
|---|---|---|
| Protein | 3.7 G | 3.3 G |
| Total lipid (fat) | 1.4 G | 2 G |
| Carbohydrate, by difference | 6.9 G | 6.5 G |
| Energy | 57 KCAL | 53 KCAL |
| Total Sugars | 0.82 G | 1.6 G |
| Fiber, total dietary | 0.4 G | 0.8 G |
| Calcium, Ca | 33 MG | 41 MG |
| Iron, Fe | 0.29 MG | 0.73 MG |
| Sodium, Na | 351 MG | 314 MG |
| Cholesterol | 10 MG | 8 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.2 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.