Other · Nutrition facts

Soupe D’asperge

by Oxyform

344 kcal per 100 g, with 68 g protein, 8.4 g carbs and 4 g fat. Full micronutrients and serving info below.

Serving: 25g
High proteinVitamin CCalcium rich
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Soupe D’aspergeNutri-Score CCompare
Amount

Showing values for 100 g

344 kcal
Calories
17% of a 2000 kcal day
68 g
Protein
80% of calories
8.4 g
Carbs
10% of calories
4 g
Fat
10% of calories
Macro split
Protein 80%Carbs 10%Fat 10%

Nutrition facts

per 100 g
Fiber1.6g6% DV
Sugar6.4g
Saturated fat1.2g6% DV
Sodium3792mg165% DV
Potassium161.2mg3% DV
Calcium378mg29% DV
Vitamin C48mg53% DV
Vitamin A0IU0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN, unverified): 41443606 · Data last verified:

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Common questions

How many calories are in Soupe D’asperge?

Soupe D’asperge by Oxyform has 344 kcal per 100 g. One serving (25 g) is about 86 kcal.

How much protein is in Soupe D’asperge?

Soupe D’asperge contains 68 g of protein per 100 g — about 17 g per 25 g serving.

Is Soupe D’asperge a good source of protein?

Yes — 68 g of protein per 100 g, supplying 80% of its calories. That makes it an excellent protein source.

Is Soupe D’asperge high in sodium?

Yes — 3792 mg of sodium per 100 g, about 165% of the daily value.

Why does Soupe D’asperge have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sodium (3792 mg); points in favor come from protein (68 g). Overall that places it in band C.

How much Soupe D’asperge is 100 calories?

About 29 g of Soupe D’asperge equals 100 kcal. It is energy-dense, so small amounts add up quickly.

Is Soupe D’asperge a good source of calcium?

It is a good source: 378 mg per 100 g, about 29% of the daily value. A 200 g portion covers roughly 58%.

Is Soupe D’asperge a good source of vitamin C?

It is a good source: 48 mg per 100 g, about 53% of the daily value. A 200 g portion covers roughly 106%.

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