Soup, minestrone, canned, chunky, ready-to-serve

53 calories in 100 g

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Calories in Soup, minestrone, canned, chunky, ready-to-serve
Soup, minestrone, canned, chunky, ready-to-serve Suggest a better name
53 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.53 calories / gram
1 Weight Watchers point
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Calorie Sources:65% carbohydrates; 20% fats; 15% proteins
Fats:1.17 g (10 calories, 1% by weight)
Carbohydrates:8.64 g (35 calories, 9% by weight)
Proteins:2.13 g (8 calories, 2% by weight)
Alcohol:~
Water:86.72 g (87% by weight)
Fat Composition:56% saturated; 34% monounsaturated; 10% polyunsaturated
Trans Fat :~
Dietary Fiber:2.40 g (2% by weight)
Cholesterol:2 mg
Caffeine:~
Serving Sizes: 100 g
1 cup
1 can (19 oz)
Food Group:Soups, Sauces, and Gravies
USDA #:6039
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Vitamin A:1783 IU
Retinol:~
Retinol Activity Equivalent:89 mcg
α-Carotene:370 mcg
β-Carotene:885 mcg
β-Cryptoxanthin:~
Lycopene:5.96 mg
Lutein + Zeaxanthin:45 mcg
Vitamin B-1:20 mcg
Vitamin B-2:40 mcg
Vitamin B-3:490 mcg
Vitamin B-5:300 mcg
Vitamin B-6:100 mcg
Vitamin B-9:22 mcg
Food folate:13 mcg
Dietary Folate Equivalent:28 mcg
Folic acid:9 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:6.90 mg
Vitamin C:2 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:670 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:3.20 mcg
Calcium (Ca):25 mg
Copper (Cu):100 mcg
Fluoride (F):~
Iron (Fe):740 mcg
Magnesium (Mg):6 mg
Manganese (Mn):300 mcg
Phosphorus (P):46 mg
Potassium (K):0.25 g
Selenium (Se):2.20 mcg
Sodium (Na):0.36 g
Zinc (Zn):600 mcg
Cholesterol:2 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:8.64 g
Dietary Fiber:2.40 g
Sugars Total:2.17 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.13 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:1.17 g
Saturated fatty acids:0.62 g
Monounsaturated fatty acids:0.38 g
Polyunsaturated fatty acids:0.11 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:30 mg
Hexanoic/Caproic [6:0]:20 mg
Octanoic/Caprylic [8:0]:10 mg
Decanoic/Capric [10:0]:20 mg
Dodecanoic/Lauric [12:0]:30 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:90 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.27 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.14 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]:20 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.35 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]:90 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:20 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:1.35 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...Broccoli's florets should be tightly closed and uniformly green; yellow florets are a sign that the broccoli is past its prime. Good color also indicates nutritional quality: dark green, purplish or bluish green florets have more beta carotene and vitamin C than paler florets.
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