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Soup, pea, split with ham, canned, condensed

141 calories in 100 g

Calories in Soup, pea, split with ham, canned, condensed
Soup, pea, split with ham, canned, condensed Suggest a better name
141 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.41 calories / gram
3 Weight Watchers points
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Calorie Sources:59% carbohydrates; 21% fats; 20% proteins
Fats:3.28 g (29 calories, 3% by weight)
Carbohydrates:20.81 g (83 calories, 21% by weight)
Proteins:7.68 g (28 calories, 8% by weight)
Alcohol:~
Water:65.67 g (66% by weight)
Fat Composition:43% monounsaturated; 42% saturated; 15% polyunsaturated
Trans Fat :~
Dietary Fiber:1.70 g (2% by weight)
Cholesterol:6 mg
Caffeine:~
Serving Sizes: 100 g
0.5 cup (4 fl oz)
1 can (11.5 oz)
Food Group:Soups, Sauces, and Gravies
USDA #:6051
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Soup, chicken noodle, low sodium, canned, prepared with equal volume water
Calories in Spam
Vitamin A:331 IU
Retinol:~
Retinol Activity Equivalent:17 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:110 mcg
Vitamin B-2:50 mcg
Vitamin B-3:1.09 mg
Vitamin B-5:200 mcg
Vitamin B-6:50 mcg
Vitamin B-9:2 mcg
Food folate:2 mcg
Dietary Folate Equivalent:2 mcg
Folic acid:~
Vitamin B-12:0.20 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:1.10 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):16 mg
Copper (Cu):270 mcg
Fluoride (F):~
Iron (Fe):1.70 mg
Magnesium (Mg):36 mg
Manganese (Mn):500 mcg
Phosphorus (P):0.16 g
Potassium (K):0.30 g
Selenium (Se):7.40 mcg
Sodium (Na):0.63 g
Zinc (Zn):990 mcg
Cholesterol:6 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:20.81 g
Dietary Fiber:1.70 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:7.68 g
Essential amino acids
Phenylalanine:0.33 g
Leucine:0.52 g
Methionine:0.10 g
Lysine:0.51 g
Isoleucine:0.32 g
Valine:0.36 g
Threonine:0.27 g
Tryptophan:70 mg
Histidine:0.16 g
Arginine:0.52 g
Non-essential amino acids
Alanine:0.35 g
Aspartic acid:0.78 g
Betaine:~
Cystine:90 mg
Glutamic acid:1.30 g
Glycine:0.37 g
Hydroxyproline:~
Proline:0.34 g
Serine:0.33 g
Tyrosine:0.23 g
Fats Total:3.28 g
Saturated fatty acids:1.31 g
Monounsaturated fatty acids:1.34 g
Polyunsaturated fatty acids:0.47 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]:0.11 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.71 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.38 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]:60 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.25 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]:0.43 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:40 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:2.57 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:3 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/_2mf
Did you know?...To prevent losses of natural vitamins in food try to prepare meals as late as possible before serving them.
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