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

275 calories in 1 can (19 oz)

Calories in Soup, chunky vegetable, canned, ready-to-serve
Soup, chunky vegetable, canned, ready-to-serve Suggest a better name
275 calories in 1 can (19 oz)
1 can = 539g ≈ 1.188lb ≈ 19.01oz
0.51 calories / gram
6 Weight Watchers points
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Calorie Sources:62% carbohydrates; 27% fats; 11% proteins
Fats:8.30 g (75 calories, 2% by weight)
Carbohydrates:42.69 g (171 calories, 8% by weight)
Proteins:7.87 g (31 calories, 1% by weight)
Alcohol:~
Water:472.06 g (88% by weight)
Fat Composition:45% monounsaturated; 39% polyunsaturated; 16% saturated
Trans Fat :~
Dietary Fiber:2.69 g (1% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
1 can (19 oz)
Food Group:Soups, Sauces, and Gravies
USDA #:6067
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Vitamin A:13200 IU
Retinol:~
Retinol Activity Equivalent:657.58 mcg
α-Carotene:2.76 mg
β-Carotene:6.46 mg
β-Cryptoxanthin:16.17 mcg
Lycopene:15.92 mg
Lutein + Zeaxanthin:668.36 mcg
Vitamin B-1:161.70 mcg
Vitamin B-2:107.80 mcg
Vitamin B-3:2.69 mg
Vitamin B-5:754.60 mcg
Vitamin B-6:431.20 mcg
Vitamin B-9:37.73 mcg
Food folate:37.73 mcg
Dietary Folate Equivalent:37.73 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:37.19 mg
Vitamin C:13.48 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:2.86 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:43.66 mcg
Calcium (Ca):0.12 g
Copper (Cu):539 mcg
Fluoride (F):~
Iron (Fe):3.67 mg
Magnesium (Mg):16.17 mg
Manganese (Mn):1.08 mg
Phosphorus (P):0.16 g
Potassium (K):0.89 g
Selenium (Se):15.63 mcg
Sodium (Na):1.94 g
Zinc (Zn):7 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:42.69 g
Dietary Fiber:2.69 g
Sugars Total:9.86 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:7.87 g
Essential amino acids
Phenylalanine:0.32 g
Leucine:0.59 g
Methionine:53.90 mg
Lysine:0.38 g
Isoleucine:0.32 g
Valine:0.38 g
Threonine:0.22 g
Tryptophan:53.90 mg
Histidine:0.16 g
Arginine:0.38 g
Non-essential amino acids
Alanine:0.38 g
Aspartic acid:1.02 g
Betaine:~
Cystine:53.90 mg
Glutamic acid:1.62 g
Glycine:0.27 g
Hydroxyproline:~
Proline:0.27 g
Serine:0.27 g
Tyrosine:0.16 g
Fats Total:8.30 g
Saturated fatty acids:1.24 g
Monounsaturated fatty acids:3.56 g
Polyunsaturated fatty acids:3.13 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]:0.81 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.43 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]:53.90 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:3.56 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]:2.91 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.22 g
[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:8.09 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:4 / 10
Shorter URL for this page:http://calobonga.com/_2Vs
Did you know?...An independent review of the evidence found that organic crops had significantly higher levels of all 21 nutrients analysed compared with conventional produce including vitamin C (27% more), magnesium (29% more), iron (21% more) and phosphorous (14% more).
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