Sauce vs CAMPBELL'S CHUNKY
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Sauce, salsa, ready-to-serve is higher in more vitamins & minerals
Calories (kcal)
Sauce 29
CAMPBELL'S CHUNKY 56
Protein (g)
Sauce 1.44
CAMPBELL'S CHUNKY 2.89
Carbs (g)
Sauce 6.74
CAMPBELL'S CHUNKY 8.98
Fat (g)
Sauce 0.190
CAMPBELL'S CHUNKY 0.920
Fiber (g)
Sauce 1.80
CAMPBELL'S CHUNKY 1.00
Quick answers
Which has more protein?
CAMPBELL'S CHUNKY, Hearty Beef Barley Soup — 2.89g vs 1.44g per 100g.
Which has fewer calories?
Sauce, salsa, ready-to-serve — 29 vs 56 kcal per 100g.
Which is more nutrient-dense?
Sauce, salsa, ready-to-serve scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Sauce | CAMPBELL'S CHUNKY | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 29 kcal | 56 kcal | -48% |
| Macronutrients | |||
| Water | 89.3 g | 86.2 g | +4% |
| Protein | 1.44 g | 2.89 g | -50% |
| Total lipid (fat) | 0.190 g | 0.920 g | -79% |
| Carbohydrate, by difference | 6.74 g | 8.98 g | -25% |
| Fiber, total dietary | 1.80 g | 1.00 g | +80% |
| Sugars, Total | 3.81 g | — | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | — | 0.377 g | |
| Fatty acids, total monounsaturated | — | 0.381 g | |
| Fatty acids, total trans | — | 0.041 g | |
| Cholesterol | — | 4.00 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0.800 mg | |
| Thiamin (Vitamin B1) | 0.035 mg | 0.027 mg | +30% |
| Riboflavin (Vitamin B2) | — | 0.085 mg | |
| Niacin (Vitamin B3) | 1.12 mg | 1.05 mg | +7% |
| Pantothenic acid (Vitamin B5) | 0.202 mg | 0.210 mg | -4% |
| Vitamin B-6 — Pyridoxine | 0.176 mg | 0.094 mg | +87% |
| Biotin (Vitamin B7) | — | 12.0 ug | |
| Vitamin B-12 — Cobalamin | — | 0.170 ug | |
| Vitamin A, RAE | 24.0 ug | — | |
| Carotene, beta | 288 ug | 81.0 ug | +256% |
| Carotene, alpha | 0 ug | 27.0 ug | -100% |
| Vitamin E (alpha-tocopherol) | 1.22 mg | 0.080 mg | +1425% |
| Minerals | |||
| Calcium, Ca | 28.0 mg | 10.0 mg | +180% |
| Iron, Fe | 0.420 mg | 0.490 mg | -14% |
| Magnesium, Mg | 15.2 mg | 10.0 mg | +52% |
| Phosphorus, P | 32.0 mg | 55.0 mg | -42% |
| Potassium, K | 258 mg | 129 mg | +100% |
| Sodium, Na | 656 mg | 308 mg | +113% |
| Zinc, Zn | 0.200 mg | 0.540 mg | -63% |
| Copper, Cu | 0.065 mg | 0.063 mg | +3% |
| Manganese, Mn | 0.110 mg | 0.096 mg | +15% |
| Selenium, Se | — | 2.20 ug | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 34 kcal | — | |
| Energy (Atwater Specific Factors) | 29 kcal | — | |
| Energy | 122 kj | 233 kj | -48% |
| Nitrogen | 0.230 g | — | |
| Ash | 2.30 g | 0.980 g | +135% |
| Carbohydrate, by summation | 5.66 g | — | |
| Total Sugars | — | 1.17 g | |
| Sucrose | 0.200 g | 0.670 g | -70% |
| Glucose | 1.63 g | 0.200 g | +715% |
| Fructose | 1.98 g | 0.300 g | +560% |
| Lactose | 0 g | 0 g | = |
| Maltose | 0 g | 0 g | = |
| Galactose | 0 g | 0 g | = |
| Starch | 0 g | 4.80 g | -100% |
| Folic acid (Vitamin B9 — synthetic) | — | 12.0 ug | |
| Betaine | 0.300 mg | — | |
| Retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | — | 157 IU | |
| Beta-cryptoxanthin (Provitamin A) | 6310 ug | 229 ug | +2655% |
| Lycopene | 211 ug | 49.0 ug | +331% |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.030 mg | 0 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.140 mg | 0 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | 0 mg | = |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0.430 mg | 0 mg | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0.010 mg | 0 mg | |
| Vitamin K1 — Phylloquinone | 4.20 ug | — | |
| SFA 4:0 (Butyric acid) | — | 0 g | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | — | 0 g | |
| SFA 10:0 (Capric acid) | — | 0.004 g | |
| SFA 12:0 (Lauric acid) | — | 0 g | |
| SFA 14:0 (Myristic acid) | — | 0.023 g | |
| SFA 15:0 (Pentadecanoic acid) | — | 0.005 g | |
| SFA 16:0 (Palmitic acid) | — | 0.225 g | |
| SFA 17:0 (Margaric acid) | — | 0.008 g | |
| SFA 18:0 (Stearic acid) | — | 0.107 g | |
| SFA 20:0 (Arachidic acid) | — | 0.002 g | |
| SFA 22:0 (Behenic acid) | — | 0.001 g | |
| SFA 24:0 (Lignoceric acid) | — | 0.002 g | |
| MUFA 14:1 (Myristoleic acid) | — | 0.007 g | |
| MUFA 15:1 (Pentadecenoic acid) | — | 0 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0.027 g | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | — | 0.025 g | |
| MUFA 17:1 (Heptadecenoic acid) | — | 0.007 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 0.336 g | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | — | 0.304 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0.003 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | — | 0 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | — | 0 g | |
| Fatty acids, total polyunsaturated | — | 0.137 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 0.116 g | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | — | 0.106 g | |
| PUFA 18:2 CLAs | — | 0.004 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0.009 g | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | — | 0.009 g | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | — | 0 g | |
| PUFA 18:3i | — | 0 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | — | 0 g | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | — | 0.002 g | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | — | 0 g | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | — | 0.002 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | — | 0.005 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | — | 0.002 g | |
| PUFA 22:4 (Omega-6, Adrenic acid) | — | 0.001 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | — | 0.002 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | — | 0 g | |
| Fatty acids, total trans-monoenoic | — | 0.035 g | |
| TFA 16:1 t | — | 0.002 g | |
| TFA 18:1 t | — | 0.032 g | |
| TFA 22:1 t | — | 0 g | |
| TFA 18:2 t not further defined | — | 0.006 g | |
| Fatty acids, total trans-polyenoic | — | 0.006 g | |
| Choline | |||
| Choline from glycerophoshocholine | 1.00 mg | — | |
| Choline from phosphatidylcholine | 2.00 mg | — | |
| Choline from phosphocholine | 1.30 mg | — | |
| Choline from sphingomyelin | 0.100 mg | — | |
| Free Choline | 7.30 mg | — | |
| Total Choline | 12.0 mg | — | |
| Iodine | |||
| Iodine mcg/100gB | 1.60 mcg | — | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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