Prepared Dishes · SOURCE-BASED NUTRITION
Soup, lentil with ham, canned, ready-to-serve nutrition facts
SR Legacy
Soup, lentil with ham, canned, ready-to-serve. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 56 kcal | — |
| Protein | 3.74 g | 7.5% |
| Carbohydrate, by difference | 8.16 g | 3% |
| Total lipid (fat) | 1.12 g | 1.4% |
| Fatty acids, total saturated | 0.45 g | 2.3% |
| Cholesterol | 3 mg | 1% |
| Sodium, Na | 532 mg | 23.1% |
| Potassium, K | 144 mg | 3.1% |
| Calcium, Ca | 17 mg | 1.3% |
| Iron, Fe | 1.07 mg | 5.9% |
| Magnesium, Mg | 9 mg | 2.1% |
| Phosphorus, P | 74 mg | 5.9% |
| Zinc, Zn | 0.3 mg | 2.7% |
| Copper, Cu | 0.07 mg | 7.8% |
| Manganese, Mn | 0.12 mg | 5.2% |
| Selenium, Se | 0.3 µg | 0.5% |
| Vitamin A, RAE | 7 µg | 0.8% |
| Vitamin C, total ascorbic acid | 1.7 mg | 1.9% |
| Thiamin | 0.07 mg | 5.8% |
| Riboflavin | 0.05 mg | 3.5% |
| Niacin | 0.55 mg | 3.4% |
| Pantothenic acid | 0.14 mg | 2.8% |
| Vitamin B-6 | 0.09 mg | 5.3% |
| Folate, DFE | 20 µg | 5% |
| Vitamin B-12 | 0.12 µg | 5% |
| Ash | 1.24 g | — |
| Fatty acids, total monounsaturated | 0.52 g | — |
| Fatty acids, total polyunsaturated | 0.13 g | — |
| Folate, food | 20 µg | — |
| Folate, total | 20 µg | — |
| Folic acid | 0 µg | — |
| MUFA 16:1 | 0.03 g | — |
| MUFA 18:1 | 0.47 g | — |
| MUFA 20:1 | 0.01 g | — |
| PUFA 18:2 | 0.12 g | — |
| PUFA 18:3 | 0.01 g | — |
| Retinol | 0 µg | — |
| SFA 10:0 | 0 g | — |
| SFA 12:0 | 0 g | — |
| SFA 14:0 | 0.02 g | — |
| SFA 16:0 | 0.27 g | — |
| SFA 18:0 | 0.16 g | — |
| Vitamin A, IU | 145 iu | — |
| Water | 85.8 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Copper (7.8% DV), Iron (5.9% DV) and Phosphorus (5.9% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Copper: iron metabolism and nerves
This amount provides 0.07 mg. Copper supports energy production, connective tissue, iron metabolism, and normal nervous and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceIron: oxygen transport
This amount provides 1.07 mg. Iron is needed for hemoglobin and myoglobin, which carry oxygen, and supports growth and neurological development. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePhosphorus: bones and cellular energy
This amount provides 74 mg. Phosphorus helps form bones and teeth and is involved in energy production and cell membranes. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceThiamin (B1): energy and cell function
This amount provides 0.07 mg. Thiamin helps turn food into energy and supports normal cell growth and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin B6: metabolism and brain development
This amount provides 0.09 mg. Vitamin B6 supports many enzyme reactions involved in metabolism, brain development and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceManganese: metabolism and antioxidant enzymes
This amount provides 0.12 mg. Manganese supports metabolism, bone formation and antioxidant enzyme systems. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
Contributes Copper
This amount provides 0.07 mg. Copper supports energy production, connective tissue, iron metabolism, and normal nervous and immune function. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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