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Soup, escarole, canned, ready-to-serve

61 calories in 1 can (19.5 oz)

Calories in Soup, escarole, canned, ready-to-serve
Soup, escarole, canned, ready-to-serve Suggest a better name
61 calories in 1 can (19.5 oz)
1 can = 553g ≈ 1.219lb ≈ 19.51oz
0.11 calories / gram
2 Weight Watchers points
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Calorie Sources:55% fats; 24% carbohydrates; 21% proteins
Fats:4.04 g (36 calories, 1% by weight)
Carbohydrates:3.98 g (16 calories, 1% by weight)
Proteins:3.43 g (14 calories, 1% by weight)
Alcohol:~
Water:535.80 g (97% by weight)
Fat Composition:47% monounsaturated; 31% saturated; 21% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:5.53 mg
Caffeine:~
Serving Sizes: 100 g
1 cup (8 fl oz)
1 can (19.5 oz)
Food Group:Soups, Sauces, and Gravies
USDA #:6035
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Calories in Tomato Soup
Vitamin A:4839 IU
Retinol:~
Retinol Activity Equivalent:243.32 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:165.90 mcg
Vitamin B-2:110.60 mcg
Vitamin B-3:5.14 mg
Vitamin B-5:387.10 mcg
Vitamin B-6:497.70 mcg
Vitamin B-9:77.42 mcg
Food folate:77.42 mcg
Dietary Folate Equivalent:77.42 mcg
Folic acid:~
Vitamin B-12:1.11 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:9.95 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):71.89 mg
Copper (Cu):829.50 mcg
Fluoride (F):~
Iron (Fe):1.66 mg
Magnesium (Mg):11.06 mg
Manganese (Mn):2.76 mg
Phosphorus (P):0.18 g
Potassium (K):0.59 g
Selenium (Se):~
Sodium (Na):8.62 g
Zinc (Zn):4.98 mg
Cholesterol:5.53 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:3.98 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3.43 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:4.04 g
Saturated fatty acids:1.22 g
Monounsaturated fatty acids:1.82 g
Polyunsaturated fatty acids:0.83 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]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:55.30 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.88 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.22 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]:0.22 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.49 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:55.30 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.77 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:55.30 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:5.75 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:9 / 10
Zone Diet Rating:3 / 10
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Did you know?...Olive oil should be stored in a cool, dark place. Properly stored, olive oil can keep for at least two years. It is, however, at its peak within a year of production, and is its most flavorful for the first two months. Olive oil should not be stored in the refrigerator. If chilled, olive oil will become cloudy and eventually solidify or crystallize. Should this happen, the oil is perfectly fine; just leave the oil at room temperature for a time to restore it to its natural state.
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