Soup, cream of celery, canned, prepared with equal volume milk

66 calories in 100 g

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Calories in Soup, cream of celery, canned, prepared with equal volume milk
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66 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.66 calories / gram
2 Weight Watchers points
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Calorie Sources:52% fats; 35% carbohydrates; 13% proteins
Fats:3.91 g (34 calories, 4% by weight)
Carbohydrates:5.86 g (23 calories, 6% by weight)
Proteins:2.29 g (9 calories, 2% by weight)
Alcohol:~
Water:86.46 g (86% by weight)
Fat Composition:44% saturated; 29% polyunsaturated; 27% monounsaturated
Trans Fat :~
Dietary Fiber:0.30 g
Cholesterol:13 mg
Caffeine:~
Serving Sizes: 100 g
1 cup (8 fl oz)
1 can (10.75 oz), prepared
Food Group:Soups, Sauces, and Gravies
USDA #:6210
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Vitamin A:186 IU
Retinol:44 mcg
Retinol Activity Equivalent:46 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:30 mcg
Vitamin B-2:100 mcg
Vitamin B-3:170 mcg
Vitamin B-5:610 mcg
Vitamin B-6:20 mcg
Vitamin B-9:3 mcg
Food folate:3 mcg
Dietary Folate Equivalent:3 mcg
Folic acid:~
Vitamin B-12:0.20 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:600 mcg
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):75 mg
Copper (Cu):60 mcg
Fluoride (F):~
Iron (Fe):280 mcg
Magnesium (Mg):9 mg
Manganese (Mn):100 mcg
Phosphorus (P):61 mg
Potassium (K):0.13 g
Selenium (Se):1.90 mcg
Sodium (Na):0.41 g
Zinc (Zn):80 mcg
Cholesterol:13 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:5.86 g
Dietary Fiber:0.30 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.29 g
Essential amino acids
Phenylalanine:0.11 g
Leucine:0.20 g
Methionine:50 mg
Lysine:0.15 g
Isoleucine:0.13 g
Valine:0.14 g
Threonine:90 mg
Tryptophan:30 mg
Histidine:60 mg
Arginine:80 mg
Non-essential amino acids
Alanine:80 mg
Aspartic acid:0.17 g
Betaine:~
Cystine:20 mg
Glutamic acid:0.49 g
Glycine:50 mg
Hydroxyproline:~
Proline:0.21 g
Serine:0.11 g
Tyrosine:0.10 g
Fats Total:3.91 g
Saturated fatty acids:1.59 g
Monounsaturated fatty acids:0.99 g
Polyunsaturated fatty acids:1.07 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:80 mg
Hexanoic/Caproic [6:0]:50 mg
Octanoic/Caprylic [8:0]:30 mg
Decanoic/Capric [10:0]:60 mg
Dodecanoic/Lauric [12:0]:70 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.25 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.67 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.31 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]:0.90 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]:1.02 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:50 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:1.49 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:8 / 10
Zone Diet Rating:4 / 10
Shorter URL for this page:http://calobonga.com/_Dl
Did you know?...The nutritional value of squash and pumpkin Seeds improves with age. These Seeds are among the few foods that increase in nutritive value as they decompose. According to tests made at the Massachusetts Experimental Station, squash and pumpkin Seeds stored for more than five months show a marked increase in protein content.
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