ORGANIC CHICKEN TORTILLA SOUP vs. ORGANIC GARDEN VEGETABLE 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.
ORGANIC CHICKEN TORTILLA SOUP has the most protein of the foods compared, at 3.7 g per 100g.
| Nutrient | ORGANIC CHICKEN TORTILLA SOUP | ORGANIC GARDEN VEGETABLE SOUP |
|---|---|---|
| Protein | 3.7 G | 1.2 G |
| Total lipid (fat) | 1.8 G | 0.81 G |
| Carbohydrate, by difference | 7.3 G | 5.7 G |
| Energy | 61 KCAL | 32 KCAL |
| Total Sugars | 2 G | 2.8 G |
| Fiber, total dietary | 1.2 G | 0.8 G |
| Calcium, Ca | 16 MG | 16 MG |
| Iron, Fe | 0.59 MG | 0.29 MG |
| Sodium, Na | 245 MG | 259 MG |
| Cholesterol | 8 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.2 G | 0 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.