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

186 calories in 1 cup (8 fl oz)

Calories in Soup, cream of onion, canned, prepared with equal volume milk
Soup, cream of onion, canned, prepared with equal volume milk Suggest a better name
186 calories in 1 cup (8 fl oz)
1 cup = 248g ≈ 0.547lb ≈ 8.75oz
0.75 calories / gram
4 Weight Watchers points
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Calorie Sources:46% fats; 40% carbohydrates; 15% proteins
Fats:9.37 g (82 calories, 4% by weight)
Carbohydrates:18.35 g (72 calories, 7% by weight)
Proteins:6.80 g (27 calories, 3% by weight)
Alcohol:~
Water:209.56 g (85% by weight)
Fat Composition:45% saturated; 37% monounsaturated; 18% polyunsaturated
Trans Fat :~
Dietary Fiber:0.74 g
Cholesterol:32.24 mg
Caffeine:~
Serving Sizes: 100 g
1 cup (8 fl oz)
1 can (10.75 oz), prepared
Food Group:Soups, Sauces, and Gravies
USDA #:6246
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Calories in Nonfat Milk
Vitamin A:451 IU
Retinol:34.72 mcg
Retinol Activity Equivalent:52.08 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:74.40 mcg
Vitamin B-2:272.80 mcg
Vitamin B-3:595.20 mcg
Vitamin B-5:694.40 mcg
Vitamin B-6:74.40 mcg
Vitamin B-9:22.32 mcg
Food folate:22.32 mcg
Dietary Folate Equivalent:22.32 mcg
Folic acid:~
Vitamin B-12:0.50 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:2.48 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):0.18 g
Copper (Cu):148.80 mcg
Fluoride (F):~
Iron (Fe):694.40 mcg
Magnesium (Mg):22.32 mg
Manganese (Mn):248 mcg
Phosphorus (P):0.15 g
Potassium (K):0.31 g
Selenium (Se):~
Sodium (Na):1 g
Zinc (Zn):620 mcg
Cholesterol:32.24 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:18.35 g
Dietary Fiber:0.74 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:6.80 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:9.37 g
Saturated fatty acids:4.04 g
Monounsaturated fatty acids:3.27 g
Polyunsaturated fatty acids:1.59 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:0.17 g
Hexanoic/Caproic [6:0]:99.20 mg
Octanoic/Caprylic [8:0]:74.40 mg
Decanoic/Capric [10:0]:0.12 g
Dodecanoic/Lauric [12:0]:0.15 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.57 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.84 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.89 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]:3.05 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]:1.44 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.17 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:3.72 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:8 / 10
Zone Diet Rating:6 / 10
Shorter URL for this page:http://calobonga.com/_3hk
Did you know?...For long-cooking dishes, add herbs and spices an hour or less before serving. Cooking spices for too long may result in overly strong flavors.
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