Soup, fish or shrimp
Common food
Photo: Wikipedia
A light, clear broth-based soup featuring delicate pieces of fish or shrimp, offering a clean, savory taste with a tender, flaky texture. Its nutritional profile is remarkably lean, providing high-quality protein with minimal calories and fat. It's a classic comfort food that feels both nourishing and light on the palate.
Calorie split: 34% protein · 53% carbs · 14% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting warmth and clean, savory umami flavor that can be customized with herbs and spices. It's a versatile staple that serves as a light starter, a restorative meal, or a base for countless regional variations.
⚠️ Watch-outs & how to enjoy it better
The primary caution is potential high sodium content from added salt or broth bases, which can affect blood pressure. It may also contain common allergens like fish or shellfish. To counteract sodium, use low-sodium broth and season with lemon, herbs, or spices. For allergens, always verify ingredients and consider a safe alternative protein.
Key benefits
- Excellent source of lean protein for muscle maintenance
- Very low in calories and fat, supporting weight management
- Hydrating due to high water content in the broth
- Provides essential minerals like iodine and selenium from seafood
- Gentle and easy to digest for sensitive stomachs
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The clarity of a fish or shrimp soup broth is often a point of culinary pride; chefs achieve it through careful simmering and skimming, a technique called 'consommé' in French cuisine.
Full nutrition (USDA data · scales with serving)
| Water | 92.0 g |
| Energy | 30.0 kcal |
| Protein | 2.6 g |
| Total lipid (fat) | 0.47 g |
| Carbohydrate, by difference | 4.0 g |
| Fiber, total dietary | 0.80 g |
| Total Sugars | 1.1 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 0.17 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 48.0 mg |
| Potassium, K | 153 mg |
| Sodium, Na | 253 mg |
| Zinc, Zn | 0.17 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 3.0 ug |
| Vitamin C, total ascorbic acid | 6.8 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.67 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 11.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 11.0 ug |
| Choline, total | 12.7 mg |
| Vitamin B-12 | 0.20 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 34.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 339 ug |
| Carotene, alpha | 96.0 ug |
| Cryptoxanthin, beta | 4.0 ug |
| Lycopene | 227 ug |
| Lutein + zeaxanthin | 259 ug |
| Vitamin E (alpha-tocopherol) | 0.24 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 13.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.07 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.05 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.15 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.14 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.17 g |
| PUFA 18:2 | 0.13 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 7.0 mg |
Amino acid profile (per 100g)
Estimated from Restaurant, Latino, black bean soup — USDA does not publish this profile for Soup.
| Tryptophan | 0.04 g |
| Threonine | 0.17 g |
| Isoleucine | 0.16 g |
| Leucine | 0.32 g |
| Lysine | 0.27 g |
| Methionine | 0.10 g |
| Cystine | 0.04 g |
| Phenylalanine | 0.16 g |
| Tyrosine | 0.13 g |
| Valine | 0.20 g |
| Arginine | 0.35 g |
| Histidine | 0.09 g |
| Alanine | 0.35 g |
| Aspartic acid | 0.38 g |
| Glutamic acid | 0.72 g |
| Glycine | 0.58 g |
| Proline | 0.36 g |
| Serine | 0.20 g |
FAQ
Is fish or shrimp soup a good source of omega-3s?
It can be, depending on the type of fish used. Fatty fish like salmon or mackerel would contribute omega-3s, while lean white fish or shrimp provide less. The broth itself is not a significant source.
How can I make it more filling?
Add starchy vegetables like potatoes or corn, legumes like lentils, or serve with a side of rice, crusty bread, or noodles to increase calories, fiber, and satiety.
Is the broth nutritious?
The broth contains minerals leached from the bones and shells, but most of the protein and nutrients remain in the solid pieces of fish or shrimp. It's hydrating but not a complete meal on its own.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.30 kcal/g · 34% calories from protein · 0.8 g fiber · 1.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.65 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.