Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 206.1
Total Fat 1.3 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 210.6 mg
Potassium 1,022.8 mg
Total Carbohydrate 45.8 g
Dietary Fiber 15.5 g
Sugars 11.2 g
Protein 8.3 g
Vitamin A 170.8 %
Vitamin B-12 0.0 %
Vitamin B-6 24.3 %
Vitamin C 131.6 %
Vitamin D 0.0 %
Vitamin E 8.4 %
Calcium 25.5 %
Copper 15.7 %
Folate 32.2 %
Iron 27.7 %
Magnesium 18.8 %
Manganese 41.8 %
Niacin 12.9 %
Pantothenic Acid 12.9 %
Phosphorus 15.5 %
Riboflavin 10.9 %
Selenium 6.1 %
Thiamin 16.5 %
Zinc 6.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Low Sodium Vegetarian Vegetable Soup

View the full Low Sodium Vegetarian Vegetable Soup Recipe & Instructions
Submitted by: ROSERRR

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Low Sodium Vegetarian Vegetable Soup

57 calories of Parsnips, (0.50 parsnip (9" long))

31 calories of Spaghetti Squash, (0.75 cup)

29 calories of sugar snap peas, (2 oz)

20 calories of Brussels sprouts, fresh, (2.50 sprout)

19 calories of chopped escarole, (3.75 oz)

14 calories of Onions, raw, (0.25 large)

12 calories of Baby Carrots, raw, (3.75 medium)

10 calories of Celery, raw, (1 stalk, large (11"-12" long))

5 calories of Rosemary, dried, (0.50 tbsp)

3 calories of Garlic, (0.75 tsp)

3 calories of Parsley, dried, (0.75 tbsp)

0 calories of Water, tap, (2.75 cup (8 fl oz))


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