Vegetarian stew

304 calories in 1 cup

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Total Calories:304 calories in 1 cup
Serving Weight:1 cup = 247g ≈ 0.545lb ≈ 8.71oz
Caloric Density:1.23 calories / gram
Weight Watchers Counter:6 Weight Watchers points
 
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Calorie Sources:55% proteins; 23% carbohydrates; 22% fats
Fats:7.41 g (67 calories, 3% by weight)
Carbohydrates:17.29 g (69 calories, 7% by weight)
Proteins:41.99 g (168 calories, 17% by weight)
Alcohol:~
Water:172.90 g (70% by weight)
Fat Composition:57% polyunsaturated; 26% monounsaturated; 17% saturated
Trans Fat :~
Dietary Fiber:2.72 g (1% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Legumes and Legume Products
USDA #:43136
Related Foods: Calories in Acorn Stew
Calories in Moose Stew
Calories in Oyster Stew
Calories in Stew
Vitamin A:2317 IU
Retinol:~
Retinol Activity Equivalent:116.09 mcg
α-Carotene:~
β-Carotene:1.39 mg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:1.73 mg
Vitamin B-2:1.48 mg
Vitamin B-3:29.64 mg
Vitamin B-5:~
Vitamin B-6:2.72 mg
Vitamin B-9:254.41 mcg
Food folate:254.41 mcg
Dietary Folate Equivalent:254.41 mcg
Folic acid:~
Vitamin B-12:5.43 mcg
Added Vitamin B-12:5.43 mcg
Choline:0.15 g
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.21 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:3.21 mcg
Calcium (Ca):76.57 mg
Copper (Cu):1.58 mg
Fluoride (F):~
Iron (Fe):3.21 mg
Magnesium (Mg):0.31 g
Manganese (Mn):~
Phosphorus (P):0.54 g
Potassium (K):0.30 g
Selenium (Se):1.24 mcg
Sodium (Na):0.99 g
Zinc (Zn):2.72 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:17.29 g
Dietary Fiber:2.72 g
Sugars Total:3.09 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:41.99 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:7.41 g
Saturated fatty acids:1.16 g
Monounsaturated fatty acids:1.78 g
Polyunsaturated fatty acids:3.83 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]:49.40 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:24.70 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.74 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.30 g
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]:1.78 g
[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]:3.41 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.42 g
[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:7.41 g
Caffeine:~
Theobromine:~
Product Type:Vegetarian
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_2Fg
Did you know?...Raisins are made from grapes that have dried in the sun for two to three weeks. Most of the raisins eaten in the United States come from California - and about three quarters of all raisins are eaten with breakfast.
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