Soup, beef noodle, canned, condensed

204 calories in 1 can (10.75 oz)

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Calories in Soup, beef noodle, canned, condensed
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204 calories in 1 can (10.75 oz)
1 can = 305g ≈ 0.672lb ≈ 10.76oz
0.67 calories / gram
4 Weight Watchers points
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Calorie Sources:44% carbohydrates; 33% fats; 24% proteins
Fats:7.50 g (67 calories, 2% by weight)
Carbohydrates:21.84 g (90 calories, 7% by weight)
Proteins:11.74 g (48 calories, 4% by weight)
Alcohol:~
Water:257.48 g (84% by weight)
Fat Composition:43% monounsaturated; 40% saturated; 17% polyunsaturated
Trans Fat :~
Dietary Fiber:1.83 g (1% by weight)
Cholesterol:12.20 mg
Caffeine:~
Serving Sizes: 100 g
0.5 cup
1 can (10.75 oz)
Food Group:Soups, Sauces, and Gravies
USDA #:6009
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Vitamin A:616 IU
Retinol:3.05 mcg
Retinol Activity Equivalent:33.55 mcg
α-Carotene:~
β-Carotene:366 mcg
β-Cryptoxanthin:~
Lycopene:25.95 mg
Lutein + Zeaxanthin:12.20 mcg
Vitamin B-1:152.50 mcg
Vitamin B-2:122.00 mcg
Vitamin B-3:2.56 mg
Vitamin B-5:488.00 mcg
Vitamin B-6:91.50 mcg
Vitamin B-9:45.75 mcg
Food folate:12.20 mcg
Dietary Folate Equivalent:70.15 mcg
Folic acid:36.60 mcg
Vitamin B-12:0.49 mcg
Added Vitamin B-12:~
Choline:42.70 mg
Vitamin C:915 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:3.05 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:4.88 mcg
Calcium (Ca):36.60 mg
Copper (Cu):335.50 mcg
Fluoride (F):~
Iron (Fe):2.68 mg
Magnesium (Mg):15.25 mg
Manganese (Mn):640.50 mcg
Phosphorus (P):0.11 g
Potassium (K):0.24 g
Selenium (Se):18.00 mcg
Sodium (Na):1.99 g
Zinc (Zn):3.75 mg
Cholesterol:12.20 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:21.84 g
Dietary Fiber:1.83 g
Sugars Total:6.28 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:11.74 g
Essential amino acids
Phenylalanine:0.46 g
Leucine:0.76 g
Methionine:0.21 g
Lysine:0.61 g
Isoleucine:0.43 g
Valine:0.49 g
Threonine:0.37 g
Tryptophan:91.50 mg
Histidine:0.24 g
Arginine:0.46 g
Non-essential amino acids
Alanine:0.52 g
Aspartic acid:0.85 g
Betaine:~
Cystine:0.12 g
Glutamic acid:3.23 g
Glycine:0.55 g
Hydroxyproline:~
Proline:0.73 g
Serine:0.40 g
Tyrosine:0.31 g
Fats Total:7.50 g
Saturated fatty acids:2.78 g
Monounsaturated fatty acids:3.02 g
Polyunsaturated fatty acids:1.19 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]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.15 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.52 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.95 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]:0.21 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.65 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]:1 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.15 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:6.47 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:8 / 10
Zone Diet Rating:8 / 10
Shorter URL for this page:http://calobonga.com/_2cV
Did you know?...The plant pigment that gives carrots and other vegetables their vivid orange color is Beta-Carotene. Fruits and Vegetables that are yellow/orange in color contain Beta-Carotene and carrots are one of the richest in this nutrient. Our bodies convert Beta-Carotene into Vitamin A.
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