18 %
Iron is below the 15 % “source of” level in oxtail soup, so no function line applies.
How many calories are in canned oxtail soup?
110kcal
in a 250 g bowl
44 kcal per 100 g.
Source: UK CoFID 2021, record 17-700. Checked 5 October 2026.
4.3 gFat
6 gProtein
0.25 gFibre
18 %Daily iron
What’s in a 250 g bowl
More than half of a bowl is water, which is why the calories stay low. What is left is mostly carbohydrate.
- 4.3 gFat
- 6 gProtein
- 12.8 gCarbohydrate
- 0.25 gFibre
- 221 gWater
- 5.5 gMinerals and the rest
Below average for sauces, soups and condiments
Oxtail soup is 44 kcal per 100 g. The 92 sauces, soups and condiments in this database average 154.
Oxtail soup44
Sauces, soups and condiments average154
Low in sugar
0.9 g of sugars per 100 g; the UK “low sugars” line is 5 g.
Sugars, per bowl2.3 g
Salt, per bowl1.4 g
Vitamins and minerals in oxtail soup
One of the 21 reach the “high in” level: iron.
Only a trace
- Manganese
- Selenium
None recorded
- Vitamin A
- Vitamin D
- Vitamin C
- Niacin
- Vitamin B12
- Biotin
Show all 21 with amounts
Chloride825 mg, 103 %
Iron2.5 mg, 18 %
Phosphorus92.5 mg, 13 %
Calcium100 mg, 13 %
Potassium233 mg, 12 %
Zinc1 mg, 10 %
Copper0.1 mg, 10 %
Riboflavin (vitamin B2)0.08 mg, 5.4 %
Vitamin B60.08 mg, 5.4 %
Thiamin (vitamin B1)0.05 mg, 4.5 %
Vitamin E0.5 mg, 4.2 %
Magnesium15 mg, 4 %
Pantothenic acid (vitamin B5)0.13 mg, 2.1 %
Iodine0.0025 mg, 1.7 %
Folate0.0025 mg, 1.3 %
Vitamin Anone recorded
Vitamin Dnone recorded
Vitamin Cnone recorded
Niacin (vitamin B3)none recorded
Vitamin B12none recorded
Biotinnone recorded
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.
What oxtail soup doesn’t give you. And where to find it.
No recorded vitamin D, vitamin C or selenium.
Vitamin D
0mgin oxtail soup
Find it inBloater, grilled500 % per 100 g
Vitamin C
0mgin oxtail soup
Find it inCherries, West Indian2150 % per 100 g
Selenium
Tracein oxtail soup
Find it inKidney, pig, fried491 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Made in Cambridgeshire
Made in the UK since 1998, with every nutrient and its declared amount listed on the label.
Oxtail soup against other sauces, soups and condiments
Per 100 g, soup (lentil) has the most iron in this comparison, followed by pesto (green) and oxtail soup.
1.9mg
1.1mg
1mg
0.3mg
0.2mg
0.2mg
Soup, lentil+0.9 mg
Pesto, green+0.1 mg
Soup, oxtail, cannedthis page
Soup, vegetable−0.7 mg
Onion sauce−0.8 mg
Mayonnaise, standard, retail−0.8 mg
All values per 100 g, from the same dataset. Differences are against oxtail soup.
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Questions about oxtail soup
The questions people ask about oxtail soup, answered from the dataset.
How many calories are in a portion of oxtail soup?
A typical portion (250 g, one bowl) gives 110 kcal. Per 100 g the figure is 44 kcal.
Is oxtail soup high in chloride?
Yes. Soup, oxtail, canned has 330 mg chloride per 100 g, 41 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals does oxtail soup have most of?
By share of the daily reference intake: chloride (330 mg, 41 %), iron (1 mg, 7.1 %) and phosphorus (37 mg, 5.3 %) per 100 g.
Is oxtail soup a good source of protein?
Soup, oxtail, canned has 2.4 g protein per 100 g, 22 % of the energy, which meets the UK threshold for “high protein”.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 17-700, Soup, oxtail, canned, published by Public Health England under the Open Government Licence v3.0. Main data references: MW4, 1978; and industry data, 2013. Values are per 100 g of the edible part; a bowl is 250 g, one bowl, the usual UK portion for sauces, soups and condiments. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 92 sauces, soups and condiments kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Oxtail). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More sauces, soups and condiments
From the same group, with calories per 100 g, and the foods with the most iron.
