Soup, beef and vegetables, canned, ready-to-serve
Soup, beef and vegetables, canned, ready-to-serve is a prepared food, providing just 48.0 calories per 100g. It is an excellent source of Vitamin A (RAE), providing 2290.0 µg (254% of the Daily Value) per 100g serving. Prepared soups, sauces, and gravies vary in nutrient content based on their ingredients. Sodium content is often a key nutritional consideration in this category. Our database tracks 64 nutrients for this food, plus insulin index, environmental footprint data.
Top Nutrients
Data for 64 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water SR | 88.2 | g | — | 2% |
| Calories SR | 48.0 | kcal | — | — |
| Energy (kJ) SR | 200 | kj | — | — |
| Protein SR | 3.2 | g | — | 6% |
| Total Fat SR | 1.2 | g | — | — |
| Carbohydrate SR | 6.2 | g | — | 5% |
| Fiber SR | 1.2 | g | — | 3% |
| Total Sugars SR | 1.2 | g | — | — |
| Starch SR | 3.1 | g | — | — |
| Ash SR | 1.3 | g | — | — |
Minerals 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium SR | 18.0 | mg | — | 2% |
| Iron SR | 0.51 | mg | — | 6% |
| Magnesium SR | 10.0 | mg | — | 2% |
| Phosphorus SR | 48.0 | mg | — | 7% |
| Potassium SR | 174 | mg | — | 5% |
| Sodium SR | 326 | mg | — | 22% |
| Zinc SR | 0.56 | mg | — | 5% |
| Copper SR | 0.03 | mg | — | 3% |
| Manganese SR | 0.07 | mg | — | 3% |
| Selenium SR | 3.0 | µg | — | 6% |
Vitamins 24
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) SR | 2,290 | µg | — | 254% |
| Vitamin A (IU) SR | 115 | IU | — | — |
| Retinol SR | 0 | µg | — | — |
| Beta-Carotene SR | 1,110 | µg | — | — |
| Alpha-Carotene SR | 528 | µg | — | — |
| Beta-Cryptoxanthin SR | 0 | µg | — | — |
| Lycopene SR | 624 | µg | — | — |
| Lutein + Zeaxanthin SR | 119 | µg | — | — |
| Vitamin C SR | 3.6 | mg | — | 4% |
| Vitamin D SR | 0 | µg | — | — |
| Vitamin D (IU) SR | 1.0 | IU | — | — |
| Vitamin E SR | 0.45 | mg | — | 3% |
| Vitamin K1 SR | 6.0 | µg | — | 5% |
| Thiamin (B1) SR | 0.01 | mg | — | 1% |
| Riboflavin (B2) SR | 0.02 | mg | — | 1% |
| Niacin (B3) SR | 0.98 | mg | — | 6% |
| Vitamin B6 SR | 0.13 | mg | — | 10% |
| Folate SR | 9.0 | µg | — | 2% |
| Folic Acid SR | 0 | µg | — | — |
| Folate (food) SR | 9.0 | µg | — | — |
| Folate (DFE) SR | 9.0 | µg | — | — |
| Vitamin B12 SR | 0.17 | µg | — | 7% |
| Choline SR | 11.4 | mg | — | 2% |
| Betaine SR | 0.90 | mg | — | — |
Fatty Acids 7
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat SR | 0.41 | g | — | — |
| Monounsaturated Fat SR | 0.30 | g | — | — |
| Polyunsaturated Fat SR | 0.34 | g | — | — |
| Cholesterol SR | 7.0 | mg | — | — |
| Omega-3 EPA SR | 0.001 | g | — | — |
| Omega-3 DPA SR | 0.005 | g | — | — |
| Omega-3 DHA SR | 0 | g | — | — |
Individual Fatty Acids 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) SR | 0 | g | — | — |
| Caproic Acid (6:0) SR | 0 | g | — | — |
| Caprylic Acid (8:0) SR | 0 | g | — | — |
| Capric Acid (10:0) SR | 0.001 | g | — | — |
| Lauric Acid (12:0) SR | 0.002 | g | — | — |
| Myristic Acid (14:0) SR | 0.03 | g | — | — |
| Palmitic Acid (16:0) SR | 0.24 | g | — | — |
| Stearic Acid (18:0) SR | 0.13 | g | — | — |
| Linoleic Acid (18:2) SR | 0.30 | g | — | 2% |
| Linolenic Acid (18:3) SR | 0.02 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
✔ Synergies — nutrients that help each other
Vitamin A is fat-soluble and requires dietary fat for absorption. Adding fat to a meal significantly increases beta-carotene and retinol absorption.
Ribaya-Mercado et al., Am J Clin Nutr, 2007
Vitamin K is fat-soluble. Absorption increases significantly when consumed with dietary fat, particularly for phylloquinone (K1) from plant sources.
Gijsbers et al., Br J Nutr, 1996
⚠ Antagonisms — nutrients that compete
Zinc and non-heme iron compete for the same intestinal transporter (DMT1). High doses of one can reduce absorption of the other when taken simultaneously.
Rossander-Hulten et al., Am J Clin Nutr, 1991
High potassium intake promotes renal sodium excretion and attenuates the blood pressure–raising effect of sodium. A higher K:Na ratio is associated with lower cardiovascular risk.
Aburto et al., BMJ, 2013
Fatty Acid Profile
Breakdown of fat types per 100g. A healthy fat profile favours unsaturated fats (mono + poly) and a balanced omega-3 to omega-6 ratio.
Insulin Response
The Insulin Index (II) measures the actual insulin response to food on a scale where white bread = 100. Unlike the Glycemic Index (which only measures blood sugar), the II captures the full hormonal response — including the effect of protein and fat on insulin secretion. This is why high-protein foods like meat and dairy can have significant insulin scores despite having low or zero GI values.
Source: Holt et al. 1997; Bao et al. 2016; Bell 2014
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Other Pulses” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Related Foods in Soups, Sauces, and Gravies
Frequently Asked Questions
How many calories are in Soup, beef and vegetables, canned, ready-to-serve?
Soup, beef and vegetables, canned, ready-to-serve contains 48.0 kcal per 100 grams, making it a low-calorie food. The energy comes from 3.2g of protein (26% of calories), 1.2g of fat (22%), and 6.2g of carbohydrates (51%). Carbohydrates are the primary energy source.
What is Soup, beef and vegetables, canned, ready-to-serve most nutritious for?
The standout nutrient in Soup, beef and vegetables, canned, ready-to-serve is Vitamin A (RAE), providing 2,290 µg per 100g (254% of the Daily Value). It is also a notable source of Sodium (22% DV). Our database tracks 64 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Soup, beef and vegetables, canned, ready-to-serve high in protein?
Soup, beef and vegetables, canned, ready-to-serve contains 3.2g of protein per 100 grams. While not a high-protein food, it can contribute to daily protein needs as part of a varied diet.
How much fiber is in Soup, beef and vegetables, canned, ready-to-serve?
Soup, beef and vegetables, canned, ready-to-serve contains 1.2g of fiber per 100 grams, which is a small amount. To increase fiber intake, consider pairing with high-fiber foods such as legumes, whole grains, or vegetables.
What is the insulin index of Soup, beef and vegetables, canned, ready-to-serve?
Soup, beef and vegetables, canned, ready-to-serve has a moderate insulin response (II: 40) (estimated from macronutrient composition) on the insulin index scale (white bread = 100). This is a typical insulin response for most mixed foods. Note that the insulin index can differ substantially from the glycemic index — dairy products and high-protein foods often have higher insulin responses than their GI would suggest.