Lentil Vegetable
Packaged product Soups and Sauces Amy's Organic Soups
Lentil Vegetable contains 39 kcal per 100 g. A serving, 1 portion, 411 g (411 g) provides about 160 kcal.
Roughly 62% of its calories come from carbohydrates, with 23% from fat and 15% 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 49 kcal per 100 g across 1,414 products.
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 39 kcal | |
| Total fat L | 0.97 g | 1% |
| Saturated fat L | 0.12 g | 0.6% |
| Trans fat L | 0 g | |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 175 mg | 8% |
| Total carbohydrates L | 5.8 g | 2% |
| Dietary fiber L | 1.2 g | 4% |
| Total sugars L | 1.2 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 1.5 g | 3% |
| Vitamin A L | 0 µg | 0% |
| Vitamin C L | 1 mg | 1% |
| Vitamin D L | 0 µg | 0% |
| Vitamin E L | 0.085 mg | 0.6% |
| Thiamin (B1) L | 0.031 mg | 3% |
| Riboflavin (B2) L | 0.018 mg | 1% |
| Niacin (B3) L | 0.18 mg | 1% |
| Pantothenic acid (B5) L | 0.15 mg | 3% |
| Vitamin B6 L | 0.063 mg | 4% |
| Folate (B9) L | 34.9 µg | 9% |
| Vitamin B12 L | 0 µg | 0% |
| Calcium L | 15 mg | 1% |
| Iron L | 0.58 mg | 3% |
| Magnesium L | 8.7 mg | 2% |
| Phosphorus L | 33.8 mg | 3% |
| Potassium L | 112 mg | 2% |
| Zinc L | 0.2 mg | 2% |
| Copper L | 0.046 mg | 5% |
| Manganese L | 0.099 mg | 4% |
| Selenium L | 2.4 µg | 4% |
| Iodine L | 2.9 µg | 2% |
% 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 15%
- Carbohydrates 62%
- Fat 23%
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
- Protein1.5 gbelow the median for soups and sauces (median 1.7 g)
- Fiber1.2 gin the top quarter of soups and sauces (median 0.65 g)
- Sugars1.2 gabove the median for soups and sauces (median 0.81 g)
- Fat0.97 gbelow the median for soups and sauces (median 1 g)
- Saturated fat0.12 gbelow the median for soups and sauces (median 0.2 g)
- Sodium175 mgin the lowest quarter of soups and sauces (median 322 mg)
- Protein per 100 kcal3.7 gprotein density, useful for comparing foods with different calorie levels
- Water92.4 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Sugars and starch (1)
| Starch L | 1.5 g |
|---|
Carotenoids (1)
| Beta-carotene L | 536 µg |
|---|
Other components (2)
| Water L | 92.4 g |
|---|---|
| Alcohol L | 0 g |
Values by source
More than one dataset describes this food. FoodFactly keeps each source's values separately instead of blending them. The headline values above come from USDA FoodData Central: Branded Foods.
| Per 100 g | Open Food Facts | USDA Branded |
|---|---|---|
| Calories | 65.7 kcal | 39 kcal |
| Protein | 2.7 g | 1.5 g |
| Carbohydrates | 10 g | 5.8 g |
| Fat | 1.7 g | 0.97 g |
| Fiber | 1.9 g | 1.2 g |
| Sugars | 1.9 g | 1.2 g |
| Sodium | 294 mg | 175 mg |
Product details
- Brand
- Amy's Organic Soups
- Barcode
- 0042272005352
- Quantity
- 14.5 oz
- Label serving
- 1 portion (411 g)
- Category
- Canned 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
Filtered water, organic onions, organic lentils, organic carrots, organic celery, organic potatoes, organic spinach, organic diced tomatoes, organic green beans, organic extra virgin olive oil, sea salt, organic garlic, organic balsamic vinegar, organic black pepper, organic spices, bay leaves.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: OnionPotatoTomatoOlive oilSaltGarlicVinegar
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Organic Mexican Bean Soup Rifco | 39 | 1.4 g | 5.4 g | 1.1 g |
| Scotch broth soup Sainsbury's | 39 | 1.7 g | 5.3 g | 1 g |
| Bihun suppe BUSS Fertiggerichte GmbH | 39 | 1.5 g | 5.7 g | 1 g |
| Organic rustic vegetable soup, rustic vegetable O Organics | 39 | 1.2 g | 8.5 g | 0.21 g |
| Scotch Broth Soup Heinz | 39 | 1.4 g | 6.7 g | 0.6 g |
| Carrot and coriander soup Lidl | 39 | 0.5 g | 5.2 g | 1.5 g |
| Hochzeitssuppe Erasco | 39 | 1.4 g | 3.1 g | 2.2 g |
| Chicken Veggie Soup Dr Kellyann | 39 | 2.7 g | 3.9 g | 1.5 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Lentil Vegetable?
100 g of Lentil Vegetable has 39 kcal. Serving, 1 portion, 411 g (411 g): about 160 kcal.
How much protein is in Lentil Vegetable?
Lentil Vegetable contains 1.5 g of protein per 100 g (3% of the 50 g Daily Value), or 6 g in serving, 1 portion, 411 g (411 g). About 15% of its calories come from protein. Compared with other soups and sauces, that is below the median (median 1.7 g).
How many carbs are in Lentil Vegetable?
Lentil Vegetable has 5.8 g of total carbohydrates per 100 g, including 1.2 g of fiber and 1.2 g of sugars.
How much fat is in Lentil Vegetable?
Lentil Vegetable contains 0.97 g of fat per 100 g, of which 0.12 g is saturated (0.6% of the Daily Value).
How much sodium is in Lentil Vegetable?
100 g contains 175 mg of sodium, 8% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From USDA FoodData Central: Branded Foods, record dated April 27, 2026. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: Branded Foods, record 2672974. License: CC0 1.0 (U.S. public domain). Source record dated November 21, 2022. Imported November 6, 2026.
- Open Food Facts, record 0042272005352. License: ODbL 1.0 (Open Food Facts). Source record dated April 27, 2026. Imported November 6, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.