Soup, hot and sour, Chinese restaurant

91 calories in 1 cup

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Calories in Soup, hot and sour, Chinese restaurant
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91 calories in 1 cup
1 cup = 233g ≈ 0.514lb ≈ 8.22oz
0.39 calories / gram
2 Weight Watchers points
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Calorie Sources:45% carbohydrates; 28% fats; 27% proteins
Fats:2.82 g (25 calories, 1% by weight)
Carbohydrates:10.14 g (41 calories, 4% by weight)
Proteins:6.01 g (24 calories, 3% by weight)
Alcohol:~
Water:211.21 g (91% by weight)
Fat Composition:38% polyunsaturated; 35% monounsaturated; 27% saturated
Trans Fat :~
Dietary Fiber:1.16 g (1% by weight)
Cholesterol:48.93 mg
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Soups, Sauces, and Gravies
USDA #:27001
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Vitamin A:79 IU
Retinol:20.97 mcg
Retinol Activity Equivalent:20.97 mcg
α-Carotene:~
β-Carotene:2.33 mcg
β-Cryptoxanthin:2.33 mcg
Lycopene:~
Lutein + Zeaxanthin:51.26 mcg
Vitamin B-1:46.60 mcg
Vitamin B-2:69.90 mcg
Vitamin B-3:1.16 mg
Vitamin B-5:512.60 mcg
Vitamin B-6:139.80 mcg
Vitamin B-9:18.64 mcg
Food folate:18.64 mcg
Dietary Folate Equivalent:18.64 mcg
Folic acid:~
Vitamin B-12:0.23 mcg
Added Vitamin B-12:~
Choline:92.97 mg
Vitamin C:~
Vitamin D:12
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):0.23 mcg
Vitamin E:908.70 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.56 mcg
Calcium (Ca):44.27 mg
Copper (Cu):46.60 mcg
Fluoride (F):~
Iron (Fe):1.49 mg
Magnesium (Mg):20.97 mg
Manganese (Mn):186.40 mcg
Phosphorus (P):74.56 mg
Potassium (K):0.13 g
Selenium (Se):0.93 mcg
Sodium (Na):0.88 g
Zinc (Zn):512.60 mcg
Cholesterol:48.93 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:10.14 g
Dietary Fiber:1.16 g
Sugars Total:0.98 g
Fructose:~
Galactose:~
Glucose/Dextrose:69.90 mg
Lactose:~
Maltose:~
Sucrose:0.93 g
Starch:5.66 g
Proteins Total:6.01 g
Essential amino acids
Phenylalanine:0.19 g
Leucine:0.35 g
Methionine:69.90 mg
Lysine:0.35 g
Isoleucine:0.19 g
Valine:0.21 g
Threonine:0.26 g
Tryptophan:23.30 mg
Histidine:0.12 g
Arginine:0.30 g
Non-essential amino acids
Alanine:0.21 g
Aspartic acid:0.49 g
Betaine:2.33 mg
Cystine:69.90 mg
Glutamic acid:2.26 g
Glycine:0.23 g
Hydroxyproline:~
Proline:0.28 g
Serine:0.19 g
Tyrosine:0.14 g
Fats Total:2.82 g
Saturated fatty acids:0.51 g
Monounsaturated fatty acids:0.65 g
Polyunsaturated fatty acids:0.72 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]:46.60 mg
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:9.32 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.37 g
Heptadecanoic/Margaric [17:0]:2.33 mg
Octadecanoic/Stearic [18:0]:93.20 mg
Eicosanoic/Arachidic [20:0]:2.33 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:23.30 mg
[16:1 cis]:23.30 mg
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.63 g
[18:1 cis]:0.63 g
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:2.33 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.63 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:0.63 g
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:69.90 mg
[18:3 Ω-3 c,c,c]:69.90 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]:18.64 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:2.80 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:2 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/_3iP
Did you know?...Whenever barbecuing, use tongs to turn the meat. A fork should never be used.
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