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Soup, chicken with dumplings, canned, prepared with equal volume water

40 calories in 100 g

Calories in Soup, chicken with dumplings, canned, prepared with equal volume water
Soup, chicken with dumplings, canned, prepared with equal volume water Suggest a better name
40 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.40 calories / gram
1 Weight Watchers point
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Calorie Sources:51% fats; 26% carbohydrates; 24% proteins
Fats:2.29 g (20 calories, 2% by weight)
Carbohydrates:2.51 g (10 calories, 3% by weight)
Proteins:2.33 g (10 calories, 2% by weight)
Alcohol:~
Water:91.78 g (92% by weight)
Fat Composition:49% monounsaturated; 25% saturated; 25% polyunsaturated
Trans Fat :~
Dietary Fiber:0.20 g
Cholesterol:14 mg
Caffeine:~
Serving Sizes: 100 g
1 cup (8 fl oz)
1 can (10.5 oz), prepared
Food Group:Soups, Sauces, and Gravies
USDA #:6412
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Water, tap, municipal
Vitamin A:218 IU
Retinol:9 mcg
Retinol Activity Equivalent:19 mcg
α-Carotene:38 mcg
β-Carotene:93 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:10 mcg
Vitamin B-1:7 mcg
Vitamin B-2:30 mcg
Vitamin B-3:720 mcg
Vitamin B-5:60 mcg
Vitamin B-6:10 mcg
Vitamin B-9:1 mcg
Food folate:1 mcg
Dietary Folate Equivalent:1 mcg
Folic acid:~
Vitamin B-12:0.07 mcg
Added Vitamin B-12:~
Choline:6.20 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:230 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.70 mcg
Calcium (Ca):6 mg
Copper (Cu):50 mcg
Fluoride (F):~
Iron (Fe):260 mcg
Magnesium (Mg):2 mg
Manganese (Mn):200 mcg
Phosphorus (P):25 mg
Potassium (K):48 mg
Selenium (Se):4.90 mcg
Sodium (Na):0.36 g
Zinc (Zn):150 mcg
Cholesterol:14 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:2.51 g
Dietary Fiber:0.20 g
Sugars Total:0.33 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.33 g
Essential amino acids
Phenylalanine:90 mg
Leucine:0.16 g
Methionine:40 mg
Lysine:0.15 g
Isoleucine:0.10 g
Valine:0.11 g
Threonine:80 mg
Tryptophan:20 mg
Histidine:50 mg
Arginine:0.12 g
Non-essential amino acids
Alanine:0.14 g
Aspartic acid:0.19 g
Betaine:~
Cystine:30 mg
Glutamic acid:0.63 g
Glycine:0.17 g
Hydroxyproline:~
Proline:0.15 g
Serine:70 mg
Tyrosine:50 mg
Fats Total:2.29 g
Saturated fatty acids:0.54 g
Monounsaturated fatty acids:1.05 g
Polyunsaturated fatty acids:0.54 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:20 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.41 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.11 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]:0.10 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.94 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]:0.51 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:10 mg
[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:1.10 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:9 / 10
Zone Diet Rating:4 / 10
Shorter URL for this page:http://calobonga.com/_168
Did you know?...Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.
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