Soup, tomato bisque, canned, prepared with equal volume milk

198 calories in 1 cup (8 fl oz)

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Calories in Soup, tomato bisque, canned, prepared with equal volume milk
Soup, tomato bisque, canned, prepared with equal volume milk Suggest a better name
198 calories in 1 cup (8 fl oz)
1 cup = 251g ≈ 0.553lb ≈ 8.85oz
0.79 calories / gram
4 Weight Watchers points
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Calorie Sources:58% carbohydrates; 29% fats; 12% proteins
Fats:6.60 g (58 calories, 3% by weight)
Carbohydrates:29.44 g (115 calories, 12% by weight)
Proteins:6.30 g (25 calories, 3% by weight)
Alcohol:~
Water:204.59 g (82% by weight)
Fat Composition:50% saturated; 30% monounsaturated; 20% polyunsaturated
Trans Fat :~
Dietary Fiber:0.50 g
Cholesterol:22.59 mg
Caffeine:~
Serving Sizes: 100 g
1 cup (8 fl oz)
1 can (11 oz), prepared
Food Group:Soups, Sauces, and Gravies
USDA #:6358
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Vitamin A:879 IU
Retinol:22.59 mcg
Retinol Activity Equivalent:62.75 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:100.40 mcg
Vitamin B-2:251 mcg
Vitamin B-3:1.23 mg
Vitamin B-5:502 mcg
Vitamin B-6:125.50 mcg
Vitamin B-9:22.59 mcg
Food folate:22.59 mcg
Dietary Folate Equivalent:22.59 mcg
Folic acid:~
Vitamin B-12:0.43 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:7.03 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):0.19 g
Copper (Cu):125.50 mcg
Fluoride (F):~
Iron (Fe):878.50 mcg
Magnesium (Mg):25.10 mg
Manganese (Mn):251 mcg
Phosphorus (P):0.17 g
Potassium (K):0.60 g
Selenium (Se):~
Sodium (Na):1.11 g
Zinc (Zn):627.50 mcg
Cholesterol:22.59 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:29.44 g
Dietary Fiber:0.50 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:6.30 g
Essential amino acids
Phenylalanine:0.25 g
Leucine:0.50 g
Methionine:0.13 g
Lysine:0.40 g
Isoleucine:0.30 g
Valine:0.35 g
Threonine:0.23 g
Tryptophan:75.30 mg
Histidine:0.15 g
Arginine:0.20 g
Non-essential amino acids
Alanine:0.20 g
Aspartic acid:0.50 g
Betaine:~
Cystine:50.20 mg
Glutamic acid:1.61 g
Glycine:0.13 g
Hydroxyproline:~
Proline:0.53 g
Serine:0.30 g
Tyrosine:0.25 g
Fats Total:6.60 g
Saturated fatty acids:3.14 g
Monounsaturated fatty acids:1.88 g
Polyunsaturated fatty acids:1.23 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:0.15 g
Hexanoic/Caproic [6:0]:75.30 mg
Octanoic/Caprylic [8:0]:50.20 mg
Decanoic/Capric [10:0]:0.10 g
Dodecanoic/Lauric [12:0]:0.13 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.45 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.41 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.60 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]:0.13 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.71 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]:1.05 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.20 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:4.09 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:5 / 10
Shorter URL for this page:http://calobonga.com/_BJ
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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Soup, tomato, canned, prepared with equal volume low fat (2%) milk
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