Soup, chicken with rice, canned, condensed

58 calories in 0.5 cup

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Calories in Soup, chicken with rice, canned, condensed
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58 calories in 0.5 cup
0.5 cup = 119g ≈ 0.262lb ≈ 4.20oz
0.49 calories / gram
1 Weight Watchers point
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Calorie Sources:48% carbohydrates; 29% fats; 24% proteins
Fats:1.86 g (17 calories, 2% by weight)
Carbohydrates:6.95 g (28 calories, 6% by weight)
Proteins:3.44 g (14 calories, 3% by weight)
Alcohol:~
Water:104.53 g (88% by weight)
Fat Composition:51% monounsaturated; 26% saturated; 23% polyunsaturated
Trans Fat :~
Dietary Fiber:0.60 g (1% by weight)
Cholesterol:5.95 mg
Caffeine:~
Serving Sizes: 100 g
0.5 cup
1 can (10.5 oz)
Food Group:Soups, Sauces, and Gravies
USDA #:6023
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Soup, chicken noodle, low sodium, canned, prepared with equal volume water
Calories in Steamed Rice
Vitamin A:415 IU
Retinol:~
Retinol Activity Equivalent:21.42 mcg
α-Carotene:91.63 mcg
β-Carotene:196.35 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:7.14 mcg
Vitamin B-1:11.90 mcg
Vitamin B-2:23.80 mcg
Vitamin B-3:1.08 mg
Vitamin B-5:166.60 mcg
Vitamin B-6:23.80 mcg
Vitamin B-9:1.19 mcg
Food folate:1.19 mcg
Dietary Folate Equivalent:1.19 mcg
Folic acid:~
Vitamin B-12:0.15 mcg
Added Vitamin B-12:~
Choline:11.66 mg
Vitamin C:119 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:83.30 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.36 mcg
Calcium (Ca):16.66 mg
Copper (Cu):107.10 mcg
Fluoride (F):~
Iron (Fe):725.90 mcg
Magnesium (Mg):~
Manganese (Mn):357 mcg
Phosphorus (P):20.23 mg
Potassium (K):97.58 mg
Selenium (Se):4.88 mcg
Sodium (Na):0.79 g
Zinc (Zn):249.90 mcg
Cholesterol:5.95 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:6.95 g
Dietary Fiber:0.60 g
Sugars Total:0.19 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3.44 g
Essential amino acids
Phenylalanine:0.14 g
Leucine:0.26 g
Methionine:83.30 mg
Lysine:0.24 g
Isoleucine:0.17 g
Valine:0.18 g
Threonine:0.13 g
Tryptophan:35.70 mg
Histidine:95.20 mg
Arginine:0.23 g
Non-essential amino acids
Alanine:0.18 g
Aspartic acid:0.30 g
Betaine:~
Cystine:47.60 mg
Glutamic acid:0.54 g
Glycine:0.17 g
Hydroxyproline:~
Proline:0.14 g
Serine:0.13 g
Tyrosine:0.12 g
Fats Total:1.86 g
Saturated fatty acids:0.44 g
Monounsaturated fatty acids:0.88 g
Polyunsaturated fatty acids:0.40 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]:11.90 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.35 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:83.30 mg
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]:71.40 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.81 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]:0.38 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:11.90 mg
[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:2.24 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:8 / 10
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Did you know?...Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
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