1 serving (350 grams) contains 250 calories, 15.0 grams of protein, 10.0 grams of fat, and 20.0 grams of carbohydrates.
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Nutrition Information
Calories |
168.9 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 8% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 27.0 mg | 9% | |
| Sodium | 540.5 mg | 23% | |
| Total Carbohydrates | 13.5 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Sugars | 3.4 g | ||
| protein | 10.1 g | 20% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 33.8 mg | 2% | |
| Iron | 1.4 mg | 7% | |
| Potassium | 405.4 mg | 8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Hungarian goulash soup
Hungarian Goulash Soup is a hearty and flavorful dish rooted in traditional Hungarian cuisine. This soup features tender chunks of beef simmered with onions, carrots, potatoes, and bell peppers, all seasoned with paprika—a defining spice in Hungarian cooking. Often enriched with tomatoes and garlic, it achieves a balance of smoky, sweet, and savory flavors. Packed with protein from lean beef and nutrients from the variety of vegetables, it can be a wholesome meal choice. Paprika not only adds depth but also provides antioxidants, while the vegetables contribute fiber and vitamins. However, goulash soup can be high in sodium depending on preparation, so moderation with salt and store-bought broths is important. Typically served warm, it’s a nutrient-rich comfort food perfect for cold days, providing energy and satiety in every spoonful.
Data Sources & Scientific References
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
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