Nutrition By Ingredient for Vegetable Barley Soup

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This chart shows the nutrition content^* breakdown by ingredient.

Original recipe serves 8.

Ingredients Per serving	Calories	Total Fat (g)	Cholesterol (mg)	Total Sugars (g)	Carbohydrates (g)	Fiber (g)	Protein (g)	Sodium (mg)
barley (25 g)	88	0.29	0	0.2	19.43	3.9	2.48	2.25
vegetable broth (352.5 g)	17.63	0	0	3	4.51	0	0	1410
carrots (15.25 g)	6.25	0.04	0	0.72	1.46	0.43	0.14	10.52
celery (16 g)	2.56	0.03	0	0.29	0.48	0.26	0.11	12.8
tomatoes (51.38 g)	9.25	0.06	0	1.28	2.06	0.36	0.49	5.65
chickpeas (53.16 g)	87.17	1.38	0	2.55	14.58	4.04	4.71	3.72
zucchini (24.5 g)	5.15	0.1	0	0	0.76	0.27	0.66	0.74
bay leaves (N/A)	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A
onions (13.75 g)	5.5	0.01	0	0.58	1.28	0.23	0.15	0.55
garlic powder (0.35 g)	1.16	0	0	0.09	0.25	0.03	0.06	0.09
sugar (0.53 g)	2.03	0	0	0.52	0.52	0	0	0
black pepper (0.13 g)	0.33	0	0	0	0.09	0.03	0.01	0.06
parsley (0.15 g)	0.05	0	0	0	0.01	0	0	0.08
curry powder (0.25 g)	0.81	0.03	0	0.01	0.15	0.08	0.03	0.13
paprika (0.26 g)	0.76	0.03	0	0.03	0.15	0.1	0.04	0.09
Worcestershire sauce (0.69 g)	0.46	0	0	0.07	0.13	0	0	6.74
Total:	227.11	1.97	0	9.34	45.86	9.73	8.88	1453.42

The barley contributes the most calories in this recipe.
The chickpeas contributes the most fat in this recipe.
The vegetable broth contributes the most sodium in this recipe.
The barley contributes the most carbohydrates in this recipe.

*Nutrient content is an estimate using data provided by The US Department of Agriculture. Actual content may vary.
N/A indicates that we cannot determine the nutritional content for this ingredient in this recipe.