LENTIL VEGETABLE SOUP, LENTIL VEGETABLE vs. LETTUCE LEAVES
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.
LENTIL VEGETABLE SOUP, LENTIL VEGETABLE has the most protein of the foods compared, at 2.4 g per 100g.
| Nutrient | LENTIL VEGETABLE SOUP, LENTIL VEGETABLE | LETTUCE LEAVES |
|---|---|---|
| Protein | 2.4 G | 1.2 G |
| Total lipid (fat) | 0.59 G | 0 G |
| Carbohydrate, by difference | 8 G | 2.4 G |
| Energy | 45 KCAL | 18 KCAL |
| Total Sugars | 1.2 G | 1.2 G |
| Fiber, total dietary | 1.6 G | 1.2 G |
| Calcium, Ca | 21 MG | 36 MG |
| Iron, Fe | 0.64 MG | 0.86 MG |
| Potassium, K | 144 MG | 194 MG |
| Sodium, Na | 287 MG | 29 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
| Sugars, added | - | 0 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.