Nutrition By Ingredient for Italian Vegetable Soup

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This chart shows the nutrition content* breakdown by ingredient.

Original recipe serves 6.

Ingredients
Per serving
CaloriesTotal Fat (g)Cholesterol (mg)Total Sugars (g)Carbohydrates (g)Fiber (g)Protein (g)Sodium (mg)
tomatoes (94.5 g)17.010.102.353.790.660.910.39
vegetable broth (141.98 g)7.1001.211.8200567.92
zucchini (N/A)N/AN/AN/AN/AN/AN/AN/AN/A
celery (10.67 g)1.710.0200.20.320.170.078.53
carrots (24 g)9.840.0601.142.30.670.2216.56
onions (8.88 g)3.550.0100.380.830.150.10.36
garlic (1.5 g)2.240.0100.020.50.030.10.26
parsley (0.62 g)0.22000.010.040.020.020.35
bay leaves (N/A)N/AN/AN/AN/AN/AN/AN/AN/A
vegetable bouillon (0.6 g)2.630.080.080.090.3900.16.4
macaroni (8.75 g)32.460.1300.236.530.281.140.53
kidney beans (70.87 g)60.240.2400.1611.054.543.72241.68
green beans (9.17 g)2.840.0100.130.650.310.170.55
Total:139.840.660.085.9228.226.836.54853.53

The kidney beans contributes the most calories in this recipe.
The kidney beans contributes the most fat in this recipe.
The vegetable bouillon contributes the most cholesterol in this recipe.
The vegetable broth contributes the most sodium in this recipe.
The kidney beans contributes the most carbohydrates in this recipe.

*Nutrient content is an estimate using data provided by The US Department of Agriculture. Actual content may vary.
N/A indicates that we cannot determine the nutritional content for this ingredient in this recipe.