Stew Nutrition Facts

194 calories in 1 cup (1 serving)

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Calories in Stew
Beef stew, canned entree
194 calories in Stew, 1 cup (1 serving)
1 cup = 196g ≈ 0.432lb ≈ 6.91oz
0.99 calories / gram
4 Weight Watchers points
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Calorie Sources:50% fats; 32% carbohydrates; 18% proteins
Fats:10.84 g (98 calories, 6% by weight)
Carbohydrates:15.39 g (62 calories, 8% by weight)
Proteins:8.64 g (35 calories, 4% by weight)
Water:158.33 g (81% by weight)
Fat Composition:51% monounsaturated; 44% saturated; 5% polyunsaturated
Trans Fat :~
Dietary Fiber:1.76 g (1% by weight)
Cholesterol:25.48 mg
Serving Sizes: 100 g
1 cup (1 serving)
Food Group:Meals, Entrees, and Sidedishes
USDA #:22905
Related Foods: Calories in Acorn Stew
Calories in Moose Stew
Calories in Oyster Stew
Vitamin A:437 IU
Retinol Activity Equivalent:21.56 mcg
α-Carotene:103.88 mcg
β-Carotene:207.76 mcg
β-Cryptoxanthin:5.88 mcg
Lycopene:54.88 mcg
Lutein + Zeaxanthin:7.84 mcg
Vitamin B-1:137.20 mcg
Vitamin B-2:98 mcg
Vitamin B-3:2.14 mg
Vitamin B-5:235.20 mcg
Vitamin B-6:156.80 mcg
Vitamin B-9:27.44 mcg
Food folate:27.44 mcg
Dietary Folate Equivalent:27.44 mcg
Folic acid:~
Vitamin B-12:0.98 mcg
Added Vitamin B-12:~
Choline:30.58 mg
Vitamin C:1.37 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:529.20 mcg
Added α-Tocopherol:~
β-Tocopherol:19.60 mcg
γ-Tocopherol:19.60 mcg
Vitamin K:12.15 mcg
Calcium (Ca):23.52 mg
Copper (Cu):274.40 mcg
Fluoride (F):110.74 mcg
Iron (Fe):4.86 mg
Magnesium (Mg):15.68 mg
Manganese (Mn):98 mcg
Phosphorus (P):82.32 mg
Potassium (K):0.32 g
Selenium (Se):9.21 mcg
Sodium (Na):0.76 g
Zinc (Zn):1.96 mg
Cholesterol:25.48 mg
Carbohydrates Total:15.39 g
Dietary Fiber:1.76 g
Sugars Total:3.45 g
Fructose:0.65 g
Glucose/Dextrose:1.86 g
Sucrose:0.94 g
Starch:10.64 g
Proteins Total:8.64 g
Essential amino acids
Phenylalanine:0.27 g
Leucine:0.53 g
Methionine:0.18 g
Lysine:0.45 g
Isoleucine:0.27 g
Valine:0.35 g
Threonine:0.29 g
Tryptophan:39.20 mg
Histidine:0.20 g
Arginine:0.39 g
Non-essential amino acids
Alanine:0.47 g
Aspartic acid:0.74 g
Betaine:3.53 mg
Cystine:78.40 mg
Glutamic acid:1.37 g
Glycine:0.49 g
Proline:0.39 g
Serine:0.29 g
Tyrosine:0.16 g
Fats Total:10.84 g
Saturated fatty acids:4.27 g
Monounsaturated fatty acids:4.96 g
Polyunsaturated fatty acids:0.47 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:19.60 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.31 g
Pentadecanoic [15:0]:39.20 mg
Hexadecanoic/Palmitic [16:0]:2.41 g
Heptadecanoic/Margaric [17:0]:0.12 g
Octadecanoic/Stearic [18:0]:1.31 g
Eicosanoic/Arachidic [20:0]:13.72 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:98 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.43 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:0.12 g
Octadecenoic/Oleic [18:1]:4.21 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:58.80 mg
Docosenoic/Erucic [22:1]:19.60 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.39 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:58.80 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:19.60 mg
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:2.80 g
Product Type:Stew
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:9 / 10
Zone Diet Rating:5 / 10
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Did you know?...Trans-fatty acid, also known as trans-fat, is formed when hydrogen is added to vegetable oil in order to change the liquid oil into a solid at room temperature. This process is known as hydrogenation, which also transforms the unsaturated fats of the liquid oils into saturated fat. Like saturated fat, trans-fat may raise blood cholesterol levels and increase the risk of heart related diseases.
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