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

186 calories in 1 cup (8 fl oz)

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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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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?...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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