Cheese Soup Nutrition Facts

231 calories in 1 cup

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Calories in Cheese Soup
Soup, cheese, canned, prepared with equal volume milk
231 calories in 1 cup
1 cup = 251g ≈ 0.553lb ≈ 8.85oz
0.92 calories / gram
6 Weight Watchers points
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Calorie Sources:56% fats; 28% carbohydrates; 17% proteins
Fats:14.56 g (128 calories, 6% by weight)
Carbohydrates:16.24 g (63 calories, 6% by weight)
Proteins:9.46 g (39 calories, 4% by weight)
Alcohol:~
Water:206.92 g (82% by weight)
Fat Composition:67% saturated; 30% monounsaturated; 3% polyunsaturated
Trans Fat :~
Dietary Fiber:1 g
Cholesterol:47.69 mg
Caffeine:~
Serving Sizes: 100 g
1 cup
1 can (11 oz), prepared
Food Group:Soups, Sauces, and Gravies
USDA #:6211
Related Foods: Calories in Chicken Noodle Soup
Calories in Fish Soup
Calories in Shark Fin Soup
Calories in Wonton Soup
Vitamin A:1242 IU
Retinol:356.42 mcg
Retinol Activity Equivalent:358.93 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:50.20 mcg
Vitamin B-2:326.30 mcg
Vitamin B-3:502 mcg
Vitamin B-5:476.90 mcg
Vitamin B-6:75.30 mcg
Vitamin B-9:10.04 mcg
Food folate:10.04 mcg
Dietary Folate Equivalent:10.04 mcg
Folic acid:~
Vitamin B-12:0.43 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:1.25 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):0.29 g
Copper (Cu):125.50 mcg
Fluoride (F):~
Iron (Fe):803.20 mcg
Magnesium (Mg):20.08 mg
Manganese (Mn):251 mcg
Phosphorus (P):0.25 g
Potassium (K):0.34 g
Selenium (Se):7.03 mcg
Sodium (Na):1.02 g
Zinc (Zn):677.70 mcg
Cholesterol:47.69 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:16.24 g
Dietary Fiber:1 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:9.46 g
Essential amino acids
Phenylalanine:0.45 g
Leucine:0.90 g
Methionine:0.20 g
Lysine:0.68 g
Isoleucine:0.55 g
Valine:0.63 g
Threonine:0.35 g
Tryptophan:0.13 g
Histidine:0.25 g
Arginine:0.30 g
Non-essential amino acids
Alanine:0.30 g
Aspartic acid:0.68 g
Betaine:~
Cystine:75.30 mg
Glutamic acid:2.51 g
Glycine:0.20 g
Hydroxyproline:~
Proline:0.95 g
Serine:0.45 g
Tyrosine:0.43 g
Fats Total:14.56 g
Saturated fatty acids:9.11 g
Monounsaturated fatty acids:4.09 g
Polyunsaturated fatty acids:0.45 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:0.45 g
Hexanoic/Caproic [6:0]:0.25 g
Octanoic/Caprylic [8:0]:0.13 g
Decanoic/Capric [10:0]:0.28 g
Dodecanoic/Lauric [12:0]:0.28 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1.46 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:4.14 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.73 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]:0.40 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:3.49 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]:0.28 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.18 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:3.82 g
Caffeine:~
Theobromine:~
Product Type:Cheese
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:8 / 10
Zone Diet Rating:3 / 10
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Did you know?...As a general rule, herbs and ground spices will retain their best flavors for a year. Whole spices may last for 3 to 5 years.
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