Soup, hot and sour, Chinese restaurant

39 calories in 100 g

Calories in Soup, hot and sour, Chinese restaurant
Soup, hot and sour, Chinese restaurant Suggest a better name
39 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.39 calories / gram
1 Weight Watchers point
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Calorie Sources:45% carbohydrates; 28% fats; 27% proteins
Fats:1.21 g (11 calories, 1% by weight)
Carbohydrates:4.35 g (17 calories, 4% by weight)
Proteins:2.58 g (10 calories, 3% by weight)
Alcohol:~
Water:90.65 g (91% by weight)
Fat Composition:38% polyunsaturated; 35% monounsaturated; 27% saturated
Trans Fat :~
Dietary Fiber:0.50 g (1% by weight)
Cholesterol:21 mg
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Soups, Sauces, and Gravies
USDA #:27001
Related Foods: Alcoholic beverage, whiskey sour, prepared from item 14028
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Vitamin A:34 IU
Retinol:9 mcg
Retinol Activity Equivalent:9 mcg
α-Carotene:~
β-Carotene:1 mcg
β-Cryptoxanthin:1 mcg
Lycopene:~
Lutein + Zeaxanthin:22 mcg
Vitamin B-1:20 mcg
Vitamin B-2:30 mcg
Vitamin B-3:500 mcg
Vitamin B-5:220 mcg
Vitamin B-6:60 mcg
Vitamin B-9:8 mcg
Food folate:8 mcg
Dietary Folate Equivalent:8 mcg
Folic acid:~
Vitamin B-12:0.10 mcg
Added Vitamin B-12:~
Choline:39.90 mg
Vitamin C:~
Vitamin D:5
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):0.10 mcg
Vitamin E:390 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.10 mcg
Calcium (Ca):19 mg
Copper (Cu):20 mcg
Fluoride (F):~
Iron (Fe):640 mcg
Magnesium (Mg):9 mg
Manganese (Mn):80 mcg
Phosphorus (P):32 mg
Potassium (K):55 mg
Selenium (Se):0.40 mcg
Sodium (Na):0.38 g
Zinc (Zn):220 mcg
Cholesterol:21 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:4.35 g
Dietary Fiber:0.50 g
Sugars Total:0.42 g
Fructose:~
Galactose:~
Glucose/Dextrose:30 mg
Lactose:~
Maltose:~
Sucrose:0.40 g
Starch:2.43 g
Proteins Total:2.58 g
Essential amino acids
Phenylalanine:80 mg
Leucine:0.15 g
Methionine:30 mg
Lysine:0.15 g
Isoleucine:80 mg
Valine:90 mg
Threonine:0.11 g
Tryptophan:10 mg
Histidine:50 mg
Arginine:0.13 g
Non-essential amino acids
Alanine:90 mg
Aspartic acid:0.21 g
Betaine:1 mg
Cystine:30 mg
Glutamic acid:0.97 g
Glycine:0.10 g
Hydroxyproline:~
Proline:0.12 g
Serine:80 mg
Tyrosine:60 mg
Fats Total:1.21 g
Saturated fatty acids:0.22 g
Monounsaturated fatty acids:0.28 g
Polyunsaturated fatty acids:0.31 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]:20 mg
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:4 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.16 g
Heptadecanoic/Margaric [17:0]:1 mg
Octadecanoic/Stearic [18:0]:40 mg
Eicosanoic/Arachidic [20:0]:1 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:10 mg
[16:1 cis]:10 mg
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.27 g
[18:1 cis]:0.27 g
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:1 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.27 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:0.27 g
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:30 mg
[18:3 Ω-3 c,c,c]:30 mg
[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]:8 mg
[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:1.20 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:7 / 10
Zone Diet Rating:9 / 10
Shorter URL for this page:http://calobonga.com/_1Q
Did you know?...To slice meat into thin strips, as for Chinese dishes - partially freeze and it will slice easily.
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