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Soup, turkey vegetable, canned, condensed

60 calories in 100 g

Calories in Soup, turkey vegetable, canned, condensed
Soup, turkey vegetable, canned, condensed Suggest a better name
60 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.60 calories / gram
1 Weight Watchers point
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Calorie Sources:47% carbohydrates; 37% fats; 16% proteins
Fats:2.47 g (22 calories, 2% by weight)
Carbohydrates:7.05 g (28 calories, 7% by weight)
Proteins:2.52 g (10 calories, 3% by weight)
Alcohol:~
Water:86.01 g (86% by weight)
Fat Composition:46% monounsaturated; 31% saturated; 23% polyunsaturated
Trans Fat :~
Dietary Fiber:0.50 g (1% by weight)
Cholesterol:1 mg
Caffeine:~
Serving Sizes: 100 g
0.5 cup (4 fl oz)
1 can (10.5 oz)
Food Group:Soups, Sauces, and Gravies
USDA #:6066
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Vitamin A:1987 IU
Retinol:8 mcg
Retinol Activity Equivalent:106 mcg
α-Carotene:428 mcg
β-Carotene:961 mcg
β-Cryptoxanthin:~
Lycopene:301 mcg
Lutein + Zeaxanthin:50 mcg
Vitamin B-1:20 mcg
Vitamin B-2:30 mcg
Vitamin B-3:820 mcg
Vitamin B-5:390 mcg
Vitamin B-6:40 mcg
Vitamin B-9:4 mcg
Food folate:4 mcg
Dietary Folate Equivalent:4 mcg
Folic acid:~
Vitamin B-12:0.14 mcg
Added Vitamin B-12:~
Choline:8.60 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:340 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:4.30 mcg
Calcium (Ca):14 mg
Copper (Cu):100 mcg
Fluoride (F):~
Iron (Fe):620 mcg
Magnesium (Mg):3 mg
Manganese (Mn):200 mcg
Phosphorus (P):33 mg
Potassium (K):0.14 g
Selenium (Se):4.30 mcg
Sodium (Na):0.74 g
Zinc (Zn):500 mcg
Cholesterol:1 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:7.05 g
Dietary Fiber:0.50 g
Sugars Total:1.09 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.52 g
Essential amino acids
Phenylalanine:90 mg
Leucine:0.16 g
Methionine:40 mg
Lysine:0.15 g
Isoleucine:90 mg
Valine:0.11 g
Threonine:70 mg
Tryptophan:20 mg
Histidine:50 mg
Arginine:0.11 g
Non-essential amino acids
Alanine:0.14 g
Aspartic acid:0.21 g
Betaine:~
Cystine:10 mg
Glutamic acid:0.63 g
Glycine:0.15 g
Hydroxyproline:~
Proline:0.14 g
Serine:80 mg
Tyrosine:60 mg
Fats Total:2.47 g
Saturated fatty acids:0.73 g
Monounsaturated fatty acids:1.08 g
Polyunsaturated fatty acids:0.55 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]:20 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.52 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.15 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]:0.15 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.91 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]:0.50 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]: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:1.95 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:7 / 10
Zone Diet Rating:6 / 10
Shorter URL for this page:http://calobonga.com/_1cV
Did you know?...Pimento, the red sliver in green olives, is a large, red, heart-shaped pepper. They are added to olives as part of the pickling process to make olives less bitter.
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