Lentil & Vegetable Soup
Packaged product Soups and Sauces Sprague Cannery
Lentil & Vegetable Soup contains 150 kcal per 100 g. A serving, 1 portion, 250 ml (250 g) provides about 375 kcal.
Roughly 59% of its calories come from carbohydrates, with 22% from protein and 19% from fat (estimated with general energy factors).
That is more energy than the typical item in soups and sauces on FoodFactly, where the median is 120 kcal per 100 g across 28,299 products.
100 g provides 34% of the Daily Value for copper, 26% of the Daily Value for manganese and 24% of the Daily Value for Thiamin (B1).
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 150 kcal | |
| Total fat L | 3 g | 4% |
| Saturated fat L | 0.3 g | 2% |
| Trans fat L | 0 g | |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 300 mg | 13% |
| Total carbohydrates L | 21 g | 8% |
| Dietary fiber L | 9 g | 32% |
| Total sugars L | 3 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 8 g | 16% |
| Vitamin A L | 0 µg | 0% |
| Vitamin C L | 3 mg | 3% |
| Vitamin D L | 0.002 µg | 0% |
| Vitamin E L | 0.63 mg | 4% |
| Thiamin (B1) L | 0.29 mg | 24% |
| Riboflavin (B2) L | 0.093 mg | 7% |
| Niacin (B3) L | 1 mg | 6% |
| Pantothenic acid (B5) L | 0.76 mg | 15% |
| Vitamin B6 L | 0.25 mg | 15% |
| Folate (B9) L | 7.6 µg | 2% |
| Vitamin B12 L | 0 µg | 0% |
| Calcium L | 40 mg | 3% |
| Iron L | 2.5 mg | 14% |
| Magnesium L | 30 mg | 7% |
| Phosphorus L | 140 mg | 11% |
| Potassium L | 125 mg | 3% |
| Zinc L | 1.4 mg | 12% |
| Copper L | 0.31 mg | 34% |
| Manganese L | 0.61 mg | 26% |
| Selenium L | 1 µg | 2% |
| Iodine L | 4.9 µg | 3% |
| Chloride L | 275 mg | 12% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 22%
- Carbohydrates 59%
- Fat 19%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein8 gin the top quarter of soups and sauces (median 2.2 g)
- Fiber9 gin the top quarter of soups and sauces (median 1 g)
- Sugars3 gbelow the median for soups and sauces (median 3.8 g)
- Fat3 gabove the median for soups and sauces (median 2.9 g)
- Saturated fat0.3 gbelow the median for soups and sauces (median 0.8 g)
- Sodium300 mgbelow the median for soups and sauces (median 433 mg)
- Protein per 100 kcal5.3 gprotein density, useful for comparing foods with different calorie levels
- Water57.8 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat L | 0.74 g |
|---|---|
| Polyunsaturated fat L | 0.48 g |
Sugars and starch (1)
| Starch L | 20.7 g |
|---|
Individual fatty acids (4)
| EPA (omega-3, 20:5 n-3) L | 0.001 g |
|---|---|
| DHA (omega-3, 22:6 n-3) L | 0.001 g |
| ALA (omega-3, 18:3 n-3) L | 0.016 g |
| Linoleic acid (omega-6, 18:2) L | 0.25 g |
Carotenoids (1)
| Beta-carotene L | 460 µg |
|---|
Other components (2)
| Water L | 57.8 g |
|---|---|
| Alcohol L | 0 g |
Product details
- Brand
- Sprague Cannery
- Barcode
- 0061148179010
- Quantity
- 398 mL
- Label serving
- 1 portion (250 ml)
- Category
- Ready-to-eat-organic-vegetable-soup
- Packaging
- canned
- Nutri-Score
- A as computed by Open Food Facts
- NOVA group
- 3 processing level (1 to 4), as classified by Open Food Facts
Ingredients
water, organic lentils, organic onions, organic carrots, organic celery, organic potatoes, organic tomatoes, organic spinach, organic green beans, organic olive oil, sea salt, organic balsamic vinegar, organic spices, organic onion*, organic granulated garlic, organic concentrated lemon juice.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: OnionPotatoTomatoOlive oilSaltVinegarGarlic
Source of the nutrition information
- Open Food Facts, record 0061148179010. License: ODbL 1.0 (Open Food Facts). Source record dated November 4, 2026. Imported November 6, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.