CAMPBELL Soup Company, SPAGHETTIOS, Spaghetti in Tomato & Cheese Sauce

202 calories in 1 cup (1 serving)

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Calories in CAMPBELL Soup Company, SPAGHETTIOS, Spaghetti in Tomato & Cheese Sauce
CAMPBELL Soup Company, SPAGHETTIOS, Spaghetti in Tomato & Cheese Sauce Suggest a better name
202 calories in 1 cup (1 serving)
1 cup = 252g ≈ 0.556lb ≈ 8.89oz
0.80 calories / gram
4 Weight Watchers points
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Calorie Sources:79% carbohydrates; 14% proteins; 7% fats
Fats:1.51 g (14 calories, 1% by weight)
Carbohydrates:39.99 g (160 calories, 16% by weight)
Proteins:7 g (28 calories, 3% by weight)
Alcohol:~
Water:200.84 g (80% by weight)
Fat Composition:100% saturated
Trans Fat :~
Dietary Fiber:3.02 g (1% by weight)
Cholesterol:5.04 mg
Caffeine:~
Serving Sizes: 100 g
1 cup (1 serving)
Manufacturer Name:Campbell Soup Co. « Brand name foods
Food Group:Meals, Entrees, and Sidedishes
USDA #:22930
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Tomato products, canned, sauce, with onions
Vitamin A:199 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:151.20 mcg
Vitamin B-2:151.20 mcg
Vitamin B-3:3.00 mg
Vitamin B-5:~
Vitamin B-6:~
Vitamin B-9:80.64 mcg
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:~
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):20.16 mg
Copper (Cu):~
Fluoride (F):~
Iron (Fe):730.80 mcg
Magnesium (Mg):~
Manganese (Mn):~
Phosphorus (P):~
Potassium (K):~
Selenium (Se):~
Sodium (Na):0.95 g
Zinc (Zn):~
Cholesterol:5.04 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:39.99 g
Dietary Fiber:3.02 g
Sugars Total:13 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:7 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:1.51 g
Saturated fatty acids:0.48 g
Monounsaturated fatty acids:~
Polyunsaturated fatty acids:~
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]:~
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:~
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]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:~
[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]:~
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[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:2.65 g
Caffeine:~
Theobromine:~
Product Type:CAMPBELL
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:1 / 10
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Did you know?...By buying organic produce you are not only cutting down the risks to yourself and your family of consuming pesticides, you are in fact encouraging biodiversity. On a wider scale, organic farming reduces pollution incidents, energy use and greenhouse gas emissions. The more demand from consumers for organic produce the more farmers are encouraged to convert to organic farming methods.
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