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Low Sodium Ketchup Nutrition Facts

233 calories in 1 cup

Calories in Low Sodium Ketchup
Catsup, low sodium
233 calories in 1 cup
1 cup = 240g ≈ 0.529lb ≈ 8.47oz
0.97 calories / gram
5 Weight Watchers points
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Calorie Sources:93% carbohydrates; 4% proteins; 3% fats
Fats:0.74 g (6 calories, 0% by weight)
Carbohydrates:60.36 g (215 calories, 25% by weight)
Proteins:4.18 g (10 calories, 2% by weight)
Alcohol:~
Water:165.96 g (69% by weight)
Fat Composition:60% polyunsaturated; 20% saturated; 20% monounsaturated
Trans Fat :~
Dietary Fiber:0.72 g
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
1 tbsp
1 packet
Common Name:Ketchup, low sodium
Food Group:Vegetables and Vegetable Products
USDA #:11949
Tags: catchup;
Related Foods: Calories in Ketchup
Vitamin A:2239 IU
Retinol:~
Retinol Activity Equivalent:112.80 mcg
α-Carotene:~
β-Carotene:1.34 mg
β-Cryptoxanthin:~
Lycopene:40.10 mg
Lutein + Zeaxanthin:~
Vitamin B-1:24 mcg
Vitamin B-2:312 mcg
Vitamin B-3:3.41 mg
Vitamin B-5:96 mcg
Vitamin B-6:336 mcg
Vitamin B-9:24 mcg
Food folate:24 mcg
Dietary Folate Equivalent:24 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:30 mg
Vitamin C:36.24 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:3.50 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:312 mcg
Vitamin K:6.72 mcg
Calcium (Ca):43.20 mg
Copper (Cu):432 mcg
Fluoride (F):~
Iron (Fe):1.22 mg
Magnesium (Mg):45.60 mg
Manganese (Mn):288 mcg
Phosphorus (P):79.20 mg
Potassium (K):0.92 g
Selenium (Se):0.72 mcg
Sodium (Na):48 mg
Zinc (Zn):624 mcg
Cholesterol:~
Phytosterols:16.80 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:60.36 g
Dietary Fiber:0.72 g
Sugars Total:54.65 g
Fructose:22.30 g
Galactose:~
Glucose/Dextrose:28.20 g
Lactose:~
Maltose:4.15 g
Sucrose:~
Starch:~
Proteins Total:4.18 g
Essential amino acids
Phenylalanine:0.12 g
Leucine:0.17 g
Methionine:24 mg
Lysine:0.17 g
Isoleucine:0.12 g
Valine:0.12 g
Threonine:0.14 g
Tryptophan:24 mg
Histidine:96 mg
Arginine:0.12 g
Non-essential amino acids
Alanine:0.19 g
Aspartic acid:0.82 g
Betaine:480 mcg
Cystine:24 mg
Glutamic acid:2.64 g
Glycine:96 mg
Hydroxyproline:~
Proline:0.14 g
Serine:0.14 g
Tyrosine:72 mg
Fats Total:0.74 g
Saturated fatty acids:96 mg
Monounsaturated fatty acids:96 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]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:72 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:24 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]:4.80 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:96 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]:0.29 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:9.60 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:8.78 g
Caffeine:~
Theobromine:~
Product Type:Low
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:0 / 10
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Did you know?...Like wines, extra virgin olive oils can vary dramatically in taste, depending upon the type and quality of the fruit that is pressed, the time of harvest, the weather during the growing season, and the region from which the olives were produced.
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