How many calories are in Velouté champignon?

100 g of Velouté champignon has 31 kcal.

How much protein is in Velouté champignon?

Velouté champignon contains 1.2 g of protein per 100 g (2% of the 50 g Daily Value). About 17% of its calories come from protein. Compared with other soups and sauces, that is among the highest quarter (median 0.8 g).

How many carbs are in Velouté champignon?

Velouté champignon has 2.5 g of total carbohydrates per 100 g, including 0.12 g of fiber and 1.3 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.

How much fat is in Velouté champignon?

Velouté champignon contains 1.6 g of fat per 100 g, of which 1 g is saturated (5% of the Daily Value).

What vitamins and minerals does Velouté champignon contain?

Per 100 g, the most notable amounts relative to the Daily Value are copper (16% DV), Pantothenic acid (B5) (15% DV), Riboflavin (B2) (14% DV) and Niacin (B3) (12% DV). The full list is in the vitamins and minerals table above.

How much sodium is in Velouté champignon?

100 g contains 212 mg of sodium, 9% 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.

Velouté champignon

Packaged product Soups and Sauces Omie

Velouté champignon contains 31 kcal per 100 g.

Roughly 49% of its calories come from fat, with 34% from carbohydrates and 17% from protein (estimated with general energy factors).

That is less energy than the typical item in soups and sauces on FoodFactly, where the median is 39 kcal per 100 g across 654 products.

100 g provides 16% of the Daily Value for copper, 15% of the Daily Value for Pantothenic acid (B5) and 14% of the Daily Value for Riboflavin (B2).

The values are as declared on the product label and entered by Open Food Facts contributors.

Photo: Open Food Facts, CC BY-SA 3.0, Open Food Facts contributors

31kcal per 100 g

1.2 gprotein

2.5 gcarbohydrates

1.6 gfat

Nutrition facts

Amount

The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.

Nutrition facts for the selected amount
Nutrient	Amount per 100 g	% DV
Calories L	31 kcal
Total fat L	1.6 g	2%
Saturated fat L	1 g	5%
Cholesterol L	1.1 mg	0.4%
Sodium L	212 mg	9%
Total carbohydrates L	2.5 g	0.9%
Dietary fiber L	0.12 g	0.4%
Total sugars L	1.3 g
Added sugars L	0 g	0%
Protein L	1.2 g	2%
Vitamin A L	2.4 µg	0.3%
Vitamin C L	1.6 mg	2%
Vitamin D L	0.086 µg	0.4%
Vitamin E L	0.011 mg	0.1%
Thiamin (B1) L	0.04 mg	3%
Riboflavin (B2) L	0.18 mg	14%
Niacin (B3) L	1.9 mg	12%
Pantothenic acid (B5) L	0.76 mg	15%
Vitamin B6 L	0.057 mg	3%
Folate (B9) L	13.8 µg	3%
Vitamin B12 L	0.013 µg	0.5%
Calcium L	10.8 mg	0.8%
Iron L	0.32 mg	2%
Magnesium L	6.2 mg	1%
Phosphorus L	40.5 mg	3%
Potassium L	164 mg	3%
Zinc L	0.3 mg	3%
Copper L	0.15 mg	16%
Manganese L	0.031 mg	1%
Selenium L	1.2 µg	2%
Iodine L	11.7 µg	8%

% 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 17%
Carbohydrates 34%
Fat 49%

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

Protein1.2 gin the top quarter of soups and sauces (median 0.8 g)
Fiber0.12 gin the lowest quarter of soups and sauces (median 1 g)
Sugars1.3 gbelow the median for soups and sauces (median 1.5 g)
Fat1.6 gabove the median for soups and sauces (median 1.5 g)
Saturated fat1 gin the top quarter of soups and sauces (median 0.5 g)
Sodium212 mgin the lowest quarter of soups and sauces (median 260 mg)
Protein per 100 kcal4 gprotein density, useful for comparing foods with different calorie levels
Water94.7 gwater per 100 g, which largely explains differences between raw, cooked and dried forms

Full nutrient profile

Sugars and starch (1)

Starch L	0.71 g

Carotenoids (1)

Beta-carotene L	1.1 µg

Other components (2)

Water L	94.7 g
Alcohol L	0 g

Product details

Brand: Omie
Barcode: 3760325484479
Quantity: 25 cl
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

eau, champignons°* (41%), pomme de terre°*, lait°*, crème°*, ail°*, sel° ° origine France * Issus de l'agriculture biologique

As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.

Ingredient guides: Potato Milk Cream Garlic Salt

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Per 100 g. Calories in kcal. n/a: not reported by the source.

Source of the nutrition information

Open Food Facts, record 3760325484479. License: ODbL 1.0 (Open Food Facts). Source record dated March 26, 2026. Imported November 12, 2026.

Last updated: November 12, 2026. Data quality score: 95/100 (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.