The Nutritional Value of Soups
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Nutritional Value
The nutritional value of the sauce will differ with the type
of soup you make. Flour contributes carbohydrates, fat such as butter
or oil will contribute fat to your diet, meat will give you protein, and
vegetables are a good source of vitamins and minerals. Milk is a good
source of calcium. Eggs will contribute protein and fat.
Some commercially prepared soups are high in sodium. It is important to read the labels when preparing canned or packaged soups to ensure they meet your nutritional needs.