Soup, tomato vs. Soup, borscht
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.
Soup, tomato has the most protein of the foods compared, at 0.65 g per 100g.
| Nutrient | Soup, tomato | Soup, borscht |
|---|---|---|
| Protein | 0.65 G | 0.52 G |
| Total lipid (fat) | 0.41 G | 0.37 G |
| Carbohydrate, by difference | 3.6 G | 3.9 G |
| Energy | 19 KCAL | 20 KCAL |
| Total Sugars | 2 G | 2.2 G |
| Fiber, total dietary | 0.9 G | 0.8 G |
| Calcium, Ca | 11 MG | 11 MG |
| Iron, Fe | 0.44 MG | 0.25 MG |
| Potassium, K | 169 MG | 98 MG |
| Sodium, Na | 244 MG | 245 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.06 G | 0.05 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.