ORGANIC CURRIED RED LENTIL SOUP vs. ORGANIC CURRY CHICKPEA 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 CURRIED RED LENTIL SOUP has the most protein of the foods compared, at 62.5 g per 100g.
| Nutrient | ORGANIC CURRIED RED LENTIL SOUP | ORGANIC CURRY CHICKPEA SOUP |
|---|---|---|
| Protein | 62.5 G | 3.7 G |
| Total lipid (fat) | 62.5 G | 1.2 G |
| Carbohydrate, by difference | 250 G | 10.2 G |
| Energy | 1750 KCAL | 69 KCAL |
| Total Sugars | 100 G | 2 G |
| Fiber, total dietary | 62.5 G | 1.6 G |
| Calcium, Ca | 250 MG | 24 MG |
| Iron, Fe | 18 MG | 0.59 MG |
| Sodium, Na | 9000 MG | 196 MG |
| Cholesterol | 0 MG | 2 MG |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 43.8 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.