Soup, NFS
Common food
Photo: Wikipedia
This is a light, clear broth-based soup, likely a vegetable or consommé style, with a delicate, savory flavor and a thin, watery texture. At just 49 calories per 100g, it's an exceptionally low-energy-density food that provides hydration and a modest amount of protein. Its nutritional profile is defined by its simplicity, making it a gentle option for a light meal or starter.
Calorie split: 28% protein · 49% carbs · 23% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting warmth and versatility, as it can be a simple, nourishing starter or a base for countless additions. Its mild flavor makes it a universal palate cleanser and a soothing choice for those with sensitive digestion.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its very low calorie and fat content, which can leave you feeling unsatisfied if eaten alone, potentially leading to overeating later. To counteract this, pair it with a source of protein (like beans or chicken) or healthy fat (like avocado or olive oil) to increase satiety and nutritional balance.
Key benefits
- Extremely low in calories, aiding weight management
- High water content promotes hydration
- Contains some dietary fiber for digestive health
- Provides a small but useful protein boost
- Serves as a gentle, easy-to-digest base meal
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'NFS' in food databases stands for 'Not Further Specified,' meaning this is a generic placeholder for any soup that doesn't fit a more specific category, making it a culinary 'blank canvas.'
Full nutrition (USDA data · scales with serving)
| Water | 88.1 g |
| Energy | 49.0 kcal |
| Protein | 3.5 g |
| Total lipid (fat) | 1.3 g |
| Carbohydrate, by difference | 6.1 g |
| Fiber, total dietary | 1.8 g |
| Total Sugars | 1.3 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 0.66 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 52.0 mg |
| Potassium, K | 169 mg |
| Sodium, Na | 247 mg |
| Zinc, Zn | 0.52 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 2.2 ug |
| Vitamin C, total ascorbic acid | 5.2 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.04 mg |
| Niacin | 0.84 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 33.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 33.0 ug |
| Folate, DFE | 33.0 ug |
| Choline, total | 13.9 mg |
| Vitamin B-12 | 0.10 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 40.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 401 ug |
| Carotene, alpha | 135 ug |
| Cryptoxanthin, beta | 3.0 ug |
| Lycopene | 151 ug |
| Lutein + zeaxanthin | 184 ug |
| Vitamin E (alpha-tocopherol) | 0.20 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 10.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.35 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 | 0.02 g |
| SFA 16:0 | 0.23 g |
| SFA 18:0 | 0.09 g |
| Fatty acids, total monounsaturated | 0.52 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 0.46 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.26 g |
| PUFA 18:2 | 0.22 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 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
What does 'NFS' mean for soup?
In nutrition databases, 'NFS' stands for 'Not Further Specified.' It's a generic entry for a soup that doesn't have a detailed recipe or specific ingredients listed, often used for clear broths or vegetable soups.
Is this soup high in sodium?
The nutrition data provided doesn't list sodium, but many commercial or restaurant soups, especially broths, can be very high in sodium. Always check labels or ask about preparation methods if sodium is a concern.
Can I eat this soup as a full meal?
While it's very low in calories, it's not nutritionally complete as a sole meal due to its low fat and protein content. It's best enjoyed as a starter, a light lunch, or as part of a larger meal that includes protein, healthy fats, and whole grains.
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 0.49 kcal/g · 29% calories from protein · 1.8 g fiber · 1.3 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: 1.46 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.