Soup, turkey vegetable, canned, prepared with equal volume water
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus17 mg2%Low
Sodium376 mg19%Moderate
Potassium73 mg4%Low
About this food
How to think about Condiments & Oils: Soup is worth a closer look - Sodium varies hugely across condiments and oils - soy sauce and sauces are sodium-dense while most plant oils are nearly sodium-free. Swapping salty sauces for oils is a practical sodium trick.
Nutrient insight
Soup's sodium is 19% of the limit, the highest of the three. Herbs and lemon are practical salt substitutes.
Other nutrients
Protein1.3 gNot part of rating
Fiber0.2 gBeneficial for CKD (core plant-based nutrient)
Alcohol0 gAlcohol-free
PurineNo dataNot rated · reference for those with high uric acid
Oxalate17 mgLow oxalateNot rated · category estimate
Phosphorus source: Processed additive (highest absorption) · Potassium form: Processed or concentrated
Practical tips
A handy approach - Use herbs, lemon or vinegar instead of salty sauces; be aware that low-sodium salt substitutes swap in potassium.