Tomato products, canned, sauce, with herbs and cheese

251 calories in 1 can, 15 oz (303 x 406)

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Calories in Tomato products, canned, sauce, with herbs and cheese
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251 calories in 1 can, 15 oz (303 x 406)
1 can, 15 oz = 425g ≈ 0.937lb ≈ 14.99oz
0.59 calories / gram
4 Weight Watchers points
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Calorie Sources:61% carbohydrates; 29% fats; 11% proteins
Fats:8.20 g (72 calories, 2% by weight)
Carbohydrates:43.52 g (152 calories, 10% by weight)
Proteins:9.05 g (27 calories, 2% by weight)
Alcohol:~
Water:354.58 g (83% by weight)
Fat Composition:45% polyunsaturated; 34% saturated; 21% monounsaturated
Trans Fat :~
Dietary Fiber:9.35 g (2% by weight)
Cholesterol:12.75 mg
Caffeine:~
Serving Sizes: 100 g
0.5 cup
1 can, 15 oz (303 x 406)
Food Group:Vegetables and Vegetable Products
USDA #:11555
Tags: tomato sauce;
Related Foods: Babyfood, fruit, applesauce, strained
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Vitamin A:4195 IU
Retinol:~
Retinol Activity Equivalent:208.25 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:297.50 mcg
Vitamin B-2:510 mcg
Vitamin B-3:5.10 mg
Vitamin B-5:1.15 mg
Vitamin B-6:42.50 mcg
Vitamin B-9:34 mcg
Food folate:34 mcg
Dietary Folate Equivalent:34 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:42.50 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):0.16 g
Copper (Cu):722.50 mcg
Fluoride (F):~
Iron (Fe):3.70 mg
Magnesium (Mg):80.75 mg
Manganese (Mn):765 mcg
Phosphorus (P):0.23 g
Potassium (K):1.51 g
Selenium (Se):3.82 mcg
Sodium (Na):2.31 g
Zinc (Zn):1.53 mg
Cholesterol:12.75 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:43.52 g
Dietary Fiber:9.35 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:9.05 g
Essential amino acids
Phenylalanine:0.30 g
Leucine:0.47 g
Methionine:85 mg
Lysine:0.47 g
Isoleucine:0.30 g
Valine:0.34 g
Threonine:0.21 g
Tryptophan:85 mg
Histidine:0.21 g
Arginine:0.34 g
Non-essential amino acids
Alanine:0.25 g
Aspartic acid:0.85 g
Betaine:~
Cystine:42.50 mg
Glutamic acid:2.68 g
Glycine:0.17 g
Hydroxyproline:~
Proline:0.47 g
Serine:0.30 g
Tyrosine:0.25 g
Fats Total:8.20 g
Saturated fatty acids:2.63 g
Monounsaturated fatty acids:1.62 g
Polyunsaturated fatty acids:3.49 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:42.50 mg
Hexanoic/Caproic [6:0]:25.50 mg
Octanoic/Caprylic [8:0]:12.75 mg
Decanoic/Capric [10:0]:25.50 mg
Dodecanoic/Lauric [12:0]:25.50 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.17 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.91 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.34 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:85 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.49 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.44 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:34 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:9.65 g
Caffeine:~
Theobromine:~
Product Type:Tomato
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:5 / 10
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Did you know?...Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
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