| Nutrient (per 100 g) | Vegetables as ingredient in soups | Squash, winter, acorn |
|---|---|---|
| Calories | 50 kcal | 49 kcal |
| Protein | 1.9 g | 1.3 g |
| Carbohydrates | 10.6 g | 10.5 g |
| Fat | 0.3 g | 0.2 g |
| Fibre | 2 g | 2.6 g |
| Sugar | 2.3 g | 0 g |
| Sodium | 15 mg | 0 mg |
All values per 100 g. Source: USDA FoodData Central.
Vegetables as ingredient in soups provides 50 kcal per 100 g, with 1.9 g of protein, 10.6 g of carbohydrates and 0.3 g of fat. 1 fl oz of Vegetables as ingredient in soups (31 g) provides about 16 kcal.
A fast summary built from the current nutrition profile per 100g.
| Nutrient | Amount per 100 g |
|---|---|
| Calories | 50 kcal |
| Protein | 1.9 g |
| Carbohydrates | 10.6 g |
| Fat | 0.3 g |
| Fiber | 2 g |
| Sugar | 2.3 g |
| Sodium | 15 mg |
USDA data · USDA FoodData Central
| Portion | Weight | Calories |
|---|---|---|
| 1 fl oz | 31 g | 16 kcal |
| 100 g | 100 g | 50 kcal |
Portion weights: USDA FoodData Central
All values are computed from the per-100 g nutrition data (source: USDA).
Vegetables are a diverse group of plant-based foods that are essential in numerous culinary traditions worldwide. Originating from various regions, they have been cultivated for thousands of years, providing essential nutrients and flavors that enhance many dishes. In soups, vegetables serve as a key ingredient, contributing not only to taste and texture but also to the overall nutritional profile of the meal. Ingredients such as carrots, celery, and leafy greens are commonly used, elevating the health benefits and sensory experiences of soups.
Nutritionally, vegetables are low in calories yet rich in vitamins, minerals, and dietary fiber, making them an ideal choice for those seeking a healthy diet. With an average of 50 calories per 100 grams, these ingredients provide vital nutrients such as vitamins A, C, and K, as well as essential minerals. They are versatile and can be incorporated into various soup recipes, whether blended into creamy soups or added in chunks for texture. Including vegetables in soups not only enhances flavor but also promotes overall health and wellness.
Vegetables as an ingredient in soups typically provide around 50 calories per 100 grams. This low calorie count makes them an excellent choice for those looking to maintain or lose weight, while still enjoying flavorful and nutritious meals.
Yes, vegetables are incredibly healthy. They are low in calories and rich in vitamins, minerals, and dietary fiber. Regular consumption can support overall health, boost the immune system, and reduce the risk of chronic diseases.
To maintain freshness, store vegetables in a cool, dry place or refrigerate them in a sealed container. Most vegetables can be refrigerated for 5-7 days, or frozen for up to 3 months.
Eating vegetables in soups provides numerous health benefits, including improved digestion, enhanced immune function, and a reduced risk of chronic diseases. They also contribute to hydration and provide essential nutrients with low calories.
Aiming for at least 150 grams, or about 1 medium cup, of vegetables in soups 2-3 times per week is recommended to reap the health benefits while maintaining a balanced diet.
1 fl oz of Vegetables as ingredient in soups (31 g) has about 16 kcal — 0.6 g protein, 3.3 g carbohydrates and 0.1 g fat (calculated from the USDA values per 100 g).