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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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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?...The Aborigines of Australia call their native food "bush-tucks." It includes game meat such as kangaroo, turkey, and goanna, which is a kind of lizard.
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