Soup, cheese, canned, prepared with equal volume water

378 calories in 1 can (11 oz), prepared

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Calories in Soup, cheese, canned, prepared with equal volume water
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378 calories in 1 can (11 oz), prepared
1 can , prepared = 600g ≈ 1.323lb ≈ 21.16oz
0.63 calories / gram
9 Weight Watchers points
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Calorie Sources:59% fats; 26% carbohydrates; 14% proteins
Fats:25.44 g (224 calories, 4% by weight)
Carbohydrates:25.56 g (100 calories, 4% by weight)
Proteins:13.14 g (54 calories, 2% by weight)
Alcohol:~
Water:528.72 g (88% by weight)
Fat Composition:67% saturated; 30% monounsaturated; 3% polyunsaturated
Trans Fat :~
Dietary Fiber:2.40 g
Cholesterol:72 mg
Caffeine:~
Serving Sizes: 100 g
1 cup (8 fl oz)
1 can (11 oz), prepared
Food Group:Soups, Sauces, and Gravies
USDA #:6411
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Water, bottled, non-carbonated, DANNON Fluoride To Go
Calories in Well Water
Vitamin A:2640 IU
Retinol:702 mcg
Retinol Activity Equivalent:720 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:42 mcg
Vitamin B-2:300 mcg
Vitamin B-3:960 mcg
Vitamin B-5:240 mcg
Vitamin B-6:60 mcg
Vitamin B-9:12 mcg
Food folate:12 mcg
Dietary Folate Equivalent:12 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:~
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):0.34 g
Copper (Cu):300 mcg
Fluoride (F):~
Iron (Fe):1.80 mg
Magnesium (Mg):12 mg
Manganese (Mn):600 mcg
Phosphorus (P):0.33 g
Potassium (K):0.37 g
Selenium (Se):10.80 mcg
Sodium (Na):2.33 g
Zinc (Zn):1.56 mg
Cholesterol:72 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:25.56 g
Dietary Fiber:2.40 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:13.14 g
Essential amino acids
Phenylalanine:0.66 g
Leucine:1.20 g
Methionine:0.24 g
Lysine:0.90 g
Isoleucine:0.78 g
Valine:0.90 g
Threonine:0.42 g
Tryptophan:0.12 g
Histidine:0.30 g
Arginine:0.36 g
Non-essential amino acids
Alanine:0.42 g
Aspartic acid:0.90 g
Betaine:~
Cystine:60 mg
Glutamic acid:4.02 g
Glycine:0.24 g
Hydroxyproline:~
Proline:1.38 g
Serine:0.60 g
Tyrosine:0.60 g
Fats Total:25.44 g
Saturated fatty acids:16.20 g
Monounsaturated fatty acids:7.20 g
Polyunsaturated fatty acids:0.72 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:0.78 g
Hexanoic/Caproic [6:0]:0.42 g
Octanoic/Caprylic [8:0]:0.24 g
Decanoic/Capric [10:0]:0.48 g
Dodecanoic/Lauric [12:0]:0.42 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.58 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:7.50 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3.06 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]:0.78 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:6.06 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]:0.42 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.30 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:7.14 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:9 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:7 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_4nD
Did you know?...To prevent losses of natural vitamins in food try to use vessels made of stainless steel; cooking in copper pots make meals poorer in vitamin C, E and folic acid.
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