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Soup, onion, canned, condensed

57 calories in 0.5 cup (4 fl oz)

Calories in Soup, onion, canned, condensed
Soup, onion, canned, condensed Suggest a better name
57 calories in 0.5 cup (4 fl oz)
0.5 cup = 123g ≈ 0.271lb ≈ 4.34oz
0.46 calories / gram
1 Weight Watchers point
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Calorie Sources:58% carbohydrates; 26% fats; 16% proteins
Fats:1.75 g (15 calories, 1% by weight)
Carbohydrates:8.22 g (33 calories, 7% by weight)
Proteins:3.76 g (9 calories, 3% by weight)
Alcohol:~
Water:106.21 g (86% by weight)
Fat Composition:45% monounsaturated; 39% polyunsaturated; 16% saturated
Trans Fat :~
Dietary Fiber:0.86 g (1% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
0.5 cup (4 fl oz)
1 can (10.5 oz)
Food Group:Soups, Sauces, and Gravies
USDA #:6045
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Soup, chicken noodle, low sodium, canned, prepared with equal volume water
Calories in Yellow Onion
Vitamin A:14 IU
Retinol:3.69 mcg
Retinol Activity Equivalent:3.69 mcg
α-Carotene:~
β-Carotene:1.23 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:1.23 mcg
Vitamin B-1:24.60 mcg
Vitamin B-2:24.60 mcg
Vitamin B-3:602.70 mcg
Vitamin B-5:~
Vitamin B-6:49.20 mcg
Vitamin B-9:14.76 mcg
Food folate:14.76 mcg
Dietary Folate Equivalent:14.76 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:4.92 mg
Vitamin C:1.23 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:270.60 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.49 mcg
Calcium (Ca):27.06 mg
Copper (Cu):123 mcg
Fluoride (F):~
Iron (Fe):676.50 mcg
Magnesium (Mg):2.46 mg
Manganese (Mn):246 mcg
Phosphorus (P):11.07 mg
Potassium (K):68.88 mg
Selenium (Se):4.30 mcg
Sodium (Na):0.90 g
Zinc (Zn):615 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:8.22 g
Dietary Fiber:0.86 g
Sugars Total:3.35 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3.76 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:1.75 g
Saturated fatty acids:0.26 g
Monounsaturated fatty acids:0.75 g
Polyunsaturated fatty acids:0.65 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]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.17 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:86.10 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]:12.30 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.74 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]:0.62 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:49.20 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:3.06 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:5 / 10
Shorter URL for this page:http://calobonga.com/_4VF
Did you know?...A genetically engineered cross between broccoli and cauliflower, the brocciflower, was first cultivated in Europe around 1988. Its very pale green heads are densely packed like cauliflower but has the flavour of broccoli.
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