SPLIT PEA VEGAN SOUP vs. SPRING ONION NOODLE 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.
SPRING ONION NOODLE SOUP has the most protein of the foods compared, at 7.4 g per 100g.
| Nutrient | SPLIT PEA VEGAN SOUP | SPRING ONION NOODLE SOUP |
|---|---|---|
| Protein | 2.9 G | 7.4 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 9 G | 77.8 G |
| Energy | 49 KCAL | 333 KCAL |
| Total Sugars | 0.41 G | 3.7 G |
| Fiber, total dietary | 2.9 G | 3.7 G |
| Calcium, Ca | 8 MG | 74 MG |
| Iron, Fe | 0.73 MG | 0 MG |
| Sodium, Na | 196 MG | 1074 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 0 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.