O’ vert
Packaged product Soups and Sauces O'vert
O’ vert contains 15 kcal per 100 g. A serving, 100 g (100 g) provides about 15 kcal.
Roughly 100% of its calories come from carbohydrates, with 0% from protein and 0% from fat (estimated with general energy factors).
That is less energy than the typical item in soups and sauces on FoodFactly, where the median is 38 kcal per 100 g across 624 products.
100 g provides 1,090,100% of the Daily Value for copper, 225,808% of the Daily Value for Riboflavin (B2) and 109,238% of the Daily Value for manganese.
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 | 15 kcal | |
| Total fat L | 0 g | 0% |
| Saturated fat L | 0 g | 0% |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 268 mg | 12% |
| Total carbohydrates L | 2.3 g | 0.8% |
| Dietary fiber L | 0.8 g | 3% |
| Total sugars L | 0 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 0 g | 0% |
| Vitamin A L | 0 µg | 0% |
| Vitamin C L | 7.7 mg | 9% |
| Vitamin D L | 0 µg | 0% |
| Vitamin E L | 0.2 mg | 1% |
| Thiamin (B1) L | 0.003 mg | 0.2% |
| Riboflavin (B2) L | 2,936 mg | 225,808% |
| Niacin (B3) L | 3,204 mg | 20,022% |
| Pantothenic acid (B5) L | 0.017 mg | 0.3% |
| Vitamin B6 L | 0.01 mg | 0.6% |
| Folate (B9) L | 3 µg | 0.7% |
| Vitamin B12 L | 0 µg | 0% |
| Calcium L | 19 mg | 1% |
| Iron L | 0.27 mg | 1% |
| Magnesium L | 7.2 mg | 2% |
| Phosphorus L | 21.5 mg | 2% |
| Potassium L | 248 mg | 5% |
| Zinc L | 3,120 mg | 28,364% |
| Copper L | 9,811 mg | 1,090,100% |
| Manganese L | 2,512 mg | 109,238% |
| Selenium L | 0.46 µg | 0.8% |
| Iodine L | 6.8 µg | 5% |
% 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
- Carbohydrates 100%
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
- Protein0 gin the lowest quarter of soups and sauces (median 0.8 g)
- Fiber0.8 gin the lowest quarter of soups and sauces (median 1 g)
- Sugars0 gin the lowest quarter of soups and sauces (median 1.5 g)
- Fat0 gin the lowest quarter of soups and sauces (median 1.5 g)
- Saturated fat0 gin the lowest quarter of soups and sauces (median 0.47 g)
- Sodium268 mgabove the median for soups and sauces (median 260 mg)
- Protein per 100 kcal0 gprotein density, useful for comparing foods with different calorie levels
- Water90.7 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Sugars and starch (1)
| Starch L | 2.3 g |
|---|
Carotenoids (1)
| Beta-carotene L | 2,779,725 µg |
|---|
Other components (2)
| Water L | 90.7 g |
|---|---|
| Alcohol L | 0 g |
Product details
- Brand
- O'vert
- Barcode
- 3770018687261
- Quantity
- 48 cL
- Label serving
- 100 g
- Category
- Cream of vegetable soups
- Nutri-Score
- B as computed by Open Food Facts
- NOVA group
- 3 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Potimarron 52.3%, eau de cuisson, oignon 10%, sel, huile de tournesol, poivre blanc.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: OnionSaltSunflower oil
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Velouté Potimarron Brut de terroir gersois | 15 | 0 g | 2.3 g | 0 g |
| Velouté potimarron Brut de Terroir Gersois | 15 | 0 g | 2.3 g | 0 g |
| Velouté de Légumes verts Les légumes de nos Régions | 14 | 0.4 g | 2.2 g | 0.3 g |
| Veloute de potimarron Karinejeff | 14 | 0 g | 2.3 g | 0.5 g |
| Velouté Artichaut Détox Jardin Bio étic | 17 | 0.6 g | 2.4 g | 0.1 g |
| Velouté de potimarron Karine & Jeff | 13 | 1 g | 2.3 g | 0 g |
| Velouté de potimarron Karine & Jeff | 13 | 0 g | 2.2 g | 0 g |
| Velouté Courge Butternut, Carotte, Navet Jaune Surgelés Le Bio par Picard | 13 | 0.7 g | 4.6 g | 3.3 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in O’ vert?
100 g of O’ vert has 15 kcal. Serving, 100 g (100 g): about 15 kcal.
How much protein is in O’ vert?
O’ vert contains 0 g of protein per 100 g (0% of the 50 g Daily Value), or 0 g in serving, 100 g (100 g). About 0% of its calories come from protein. Compared with other soups and sauces, that is in the lowest quarter (median 0.8 g).
How many carbs are in O’ vert?
O’ vert has 2.3 g of total carbohydrates per 100 g, including 0.8 g of fiber and 0 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in O’ vert?
O’ vert contains 0 g of fat per 100 g, of which 0 g is saturated (0% of the Daily Value).
What vitamins and minerals does O’ vert contain?
Per 100 g, the most notable amounts relative to the Daily Value are copper (1,090,100% DV), Riboflavin (B2) (225,808% DV), manganese (109,238% DV), zinc (28,364% DV) and Niacin (B3) (20,022% DV). The full list is in the vitamins and minerals table above.
How much sodium is in O’ vert?
100 g contains 268 mg of sodium, 12% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated March 26, 2026. FoodFactly last checked it on November 12, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 3770018687261. License: ODbL 1.0 (Open Food Facts). Source record dated March 26, 2026. Imported November 12, 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.