ORGANIC ROASTED RED PEPPER & TOMATO SOUP vs. ORGANIC VEGETABLE BROTH, VEGETABLE
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 ROASTED RED PEPPER & TOMATO SOUP has the most protein of the foods compared, at 2.5 g per 100g.
| Nutrient | ORGANIC ROASTED RED PEPPER & TOMATO SOUP | ORGANIC VEGETABLE BROTH, VEGETABLE |
|---|---|---|
| Protein | 2.5 G | 0.42 G |
| Total lipid (fat) | 1.5 G | 0 G |
| Carbohydrate, by difference | 7.9 G | 1.3 G |
| Energy | 54 KCAL | 6 KCAL |
| Total Sugars | 6.3 G | 0.42 G |
| Fiber, total dietary | 0.8 G | 0.4 G |
| Calcium, Ca | 59 MG | - |
| Iron, Fe | 0.42 MG | - |
| Potassium, K | 213 MG | - |
| Sodium, Na | 292 MG | 208 MG |
| Sugars, added | 1.7 G | - |
| Cholesterol | 4 MG | - |
| Fatty acids, total saturated | 0.83 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.