MEAL SOUP
Brand: BERTOLLI
Nutrition Facts
Per serving (340.00 g)
Detailed Breakdown
| Fiber | 5.10 g | 18% DV |
| Sugar | 11.00 g | 22% DV |
| Saturated Fat | 11.00 g | 55% DV |
| Cholesterol | 88.40 mg | 29% DV |
| Sodium | 1,220.00 mg | 53% DV |
| Vitamin A | 368.00 IU | 7% DV |
| Vitamin C | 1.40 mg | 2% DV |
| Calcium | 252.00 mg | 25% DV |
| Iron | 1.80 mg | 10% DV |
| Potassium | 1,080.00 mg | 23% DV |
* Daily Value (DV) based on 2,000 calorie diet. Source: USDA FoodData Central.
Ingredients
CHEESE TORTELLINI (ENRICHED DURUM WHEAT FLOUR [DURUM FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, RICOTTA CHEESE [PASTEURIZED WHEY, MILK FAT, MILK], BREAD CRUMBS [ENRICHED FLOUR {WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID}, SUGAR, SOYBEAN OIL, YEAST], PARMESAN CHEESE [PASTEURIZED PART-SKIM MILK, CULTURES, SALT, ENZYMES], WHOLE EGGS, ASIAGO CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES], SALT, EGG WHITES, SPICES), W
Understanding MEAL SOUP Nutrition
Per serving of 340.00g, MEAL SOUP provides 422 calories with a macronutrient split of roughly 22% protein, 35% carbohydrates, and 43% fat. This makes it a fat-dominant, high-calorie food within the Other category.
Key nutritional highlights: Among the macronutrients and micronutrients tracked, MEAL SOUP stands out for its high protein content (23.0g) — relevant for muscle recovery and satiety; substantial fiber (5.1g) — supports digestive health; high sodium (1,220mg, ~53% DV) — mind portions if monitoring blood pressure; notable calcium (252mg) — bone health.
How it fits in a balanced diet: The macronutrient distribution here is relatively balanced, with no single macro dominating disproportionately.
Note from Fanny Engriana (HealthSavvyGuide is engineered as a USDA FoodData aggregator, not medical practice): All numbers above are derived from official USDA FoodData Central. They reflect typical values for the food entry — actual values vary by brand, preparation, and source. For personalized nutrition guidance, consult a registered dietitian.