Calories in pea and ham soup: 73 kcal per 100 g

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.

5.5 gFat

10.3 gProtein

24.5 gCarbohydrate

3.5 gFibre

205 gWater

1.8 gMinerals and the rest

5.5 gFat
10.3 gProtein
24.5 gCarbohydrate
3.5 gFibre
205 gWater
1.8 gMinerals and the rest

Below average for sauces, soups and condiments

Pea and ham soup is 73 kcal per 100 g. The 92 sauces, soups and condiments in this database average 154.

Pea and ham soup73

Sauces, soups and condiments average154

Low in sugar

1.5 g of sugars per 100 g; the UK “low sugars” line is 5 g.

Sugars, per bowl3.8 g

Salt, per bowl1.5 g

Vitamins and minerals in pea and ham soup

One of the 17 reach the “source of” level, vitamin A first; none reaches “high in”.

57 %

Vitamin A

0.458 mg in a 250 g bowl

9th of 66 sauces, soups and condiments

Vitamin A contributes to the normal function of the immune system, to the maintenance of normal vision and to the maintenance of normal skin.

Thiamin (vitamin B1)0.33 mg30 %

Manganese0.57 mg29 %

Chloride198 mg25 %

Potassium485 mg24 %

Phosphorus140 mg20 %

Only a trace

Vitamin D
Vitamin B12

Show all 17 with amounts

Vitamin A0.458 mg, 57 %

Thiamin (vitamin B1)0.33 mg, 30 %

Manganese0.57 mg, 29 %

Chloride198 mg, 25 %

Potassium485 mg, 24 %

Phosphorus140 mg, 20 %

Niacin (vitamin B3)3 mg, 19 %

Iron2.5 mg, 18 %

Zinc1.5 mg, 15 %

Magnesium52.5 mg, 14 %

Vitamin B60.18 mg, 13 %

Pantothenic acid (vitamin B5)0.73 mg, 12 %

Copper0.1 mg, 10 %

Vitamin C5 mg, 6.3 %

Vitamin E0.68 mg, 5.6 %

Riboflavin (vitamin B2)0.08 mg, 5.4 %

Calcium35 mg, 4.4 %

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 pea and ham soup doesn’t give you. And where to find it.

No recorded vitamin D or vitamin B12, and only 2.5 % of the vitamin C reference intake per 100 g.

Vitamin D

Tracein pea and ham soup

Find it inBloater, grilled500 % per 100 g

Vitamin C

2.5%in pea and ham soup, per 100 g

Find it inCherries, West Indian2150 % per 100 g

Vitamin B12

Tracein pea and ham soup

Find it inLiver, ox, raw4400 % per 100 g

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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.

Pea and ham soup against other sauces, soups and condiments

Per 100 g, barbecue sauce has the most vitamin A in this comparison, followed by pesto (green) and pea and ham soup.

0.26mg

0.197mg

0.183mg

0.118mg

0.072mg

0.064mg

Barbecue sauce+0.077 mg

Pesto, green+0.014 mg

Soup, pea and ham, homemadethis page

Soup, instant, dried, as purchased−0.065 mg

Soup, tomato, carton, chilled−0.111 mg

Sauces, Indian cook in, other−0.119 mg

All values per 100 g, from the same dataset. Differences are against pea and ham soup.

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Questions about pea and ham soup

Four questions chosen by the facts above, so every food answers differently.

How many calories are in a portion of pea and ham soup?

A typical portion (250 g, one bowl) gives 183 kcal. Per 100 g the figure is 73 kcal.

Is pea and ham soup a source of vitamin A?

It is a source of vitamin A: 0.183 mg per 100 g, 23 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.

Are these figures exact for pea and ham soup?

No. They are calculated from a standard recipe in the UK Composition of Foods Integrated Dataset (CoFID, 2021). A different recipe, portion of sauce or cooking method will move them, so read them as a typical estimate.

Which vitamins and minerals does pea and ham soup have most of?

By share of the daily reference intake: vitamin A (0.183 mg, 23 %), thiamin (0.13 mg, 12 %) and manganese (0.23 mg, 12 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 17-829, Soup, pea and ham, homemade, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: Updated 2014. 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: Pea). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.