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Vegetables, mixed, canned, solids and liquids

88 calories in 1 cup

Calories in Vegetables, mixed, canned, solids and liquids
Vegetables, mixed, canned, solids and liquids Suggest a better name
88 calories in 1 cup
1 cup = 245g ≈ 0.540lb ≈ 8.64oz
0.36 calories / gram
0 Weight Watchers points
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Calorie Sources:81% carbohydrates; 14% proteins; 6% fats
Fats:0.61 g (5 calories, 0% by weight)
Carbohydrates:17.47 g (71 calories, 7% by weight)
Proteins:3.48 g (12 calories, 1% by weight)
Alcohol:~
Water:221.09 g (90% by weight)
Fat Composition:67% polyunsaturated; 28% saturated; 6% monounsaturated
Trans Fat :~
Dietary Fiber:9.31 g (4% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Vegetables and Vegetable Products
USDA #:11579
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:73.50 mcg
Vitamin B-2:98 mcg
Vitamin B-3:1.18 mg
Vitamin B-5:269.50 mcg
Vitamin B-6:171.50 mcg
Vitamin B-9:44.10 mcg
Food folate:44.10 mcg
Dietary Folate Equivalent:44.10 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:9.31 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):51.45 mg
Copper (Cu):245 mcg
Fluoride (F):90.65 mcg
Iron (Fe):1.59 mg
Magnesium (Mg):36.75 mg
Manganese (Mn):1.03 mg
Phosphorus (P):90.65 mg
Potassium (K):0.34 g
Selenium (Se):0.49 mcg
Sodium (Na):0.55 g
Zinc (Zn):1.25 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:17.47 g
Dietary Fiber:9.31 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3.48 g
Essential amino acids
Phenylalanine:0.15 g
Leucine:0.22 g
Methionine:24.50 mg
Lysine:0.20 g
Isoleucine:0.15 g
Valine:0.17 g
Threonine:0.12 g
Tryptophan:24.50 mg
Histidine:73.50 mg
Arginine:0.22 g
Non-essential amino acids
Alanine:0.15 g
Aspartic acid:0.37 g
Betaine:~
Cystine:24.50 mg
Glutamic acid:0.47 g
Glycine:0.12 g
Hydroxyproline:~
Proline:73.50 mg
Serine:0.15 g
Tyrosine:73.50 mg
Fats Total:0.61 g
Saturated fatty acids:0.12 g
Monounsaturated fatty acids:24.50 mg
Polyunsaturated fatty acids:0.29 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:2.45 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.45 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:98 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:12.25 mg
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]:2.45 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:24.50 mg
[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]:0.20 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:73.50 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:2.35 g
Caffeine:~
Theobromine:~
Product Type:Vegetables
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_58y
Did you know?...When braising meat, cook it at a low temperature for a long time to keep the meat tender and have it retain all the juices.
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