TABATCHNICK, TUSCANY LENTIL SOUP vs. TOMATO BASIL SOUP, TOMATO BASIL
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.
TABATCHNICK, TUSCANY LENTIL SOUP has the most protein of the foods compared, at 5.2 g per 100g.
| Nutrient | TABATCHNICK, TUSCANY LENTIL SOUP | TOMATO BASIL SOUP, TOMATO BASIL |
|---|---|---|
| Protein | 5.2 G | 0.7 G |
| Total lipid (fat) | 0 G | 1.1 G |
| Carbohydrate, by difference | 13.6 G | 6.7 G |
| Energy | 75 KCAL | 39 KCAL |
| Total Sugars | 1.4 G | 4.6 G |
| Fiber, total dietary | 3.3 G | 1.4 G |
| Calcium, Ca | 19 MG | 14 MG |
| Iron, Fe | 1.3 MG | 0.38 MG |
| Potassium, K | 202 MG | 48 MG |
| Sodium, Na | 225 MG | 225 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 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.