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Soup, onion, canned, prepared with equal volume water

7 calories in 1 fl oz

Calories in Soup, onion, canned, prepared with equal volume water
Soup, onion, canned, prepared with equal volume water Suggest a better name
7 calories in 1 fl oz
1 fl oz = 30g ≈ 0.067lb ≈ 1.07oz
0.23 calories / gram
0 Weight Watchers points
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Calorie Sources:57% carbohydrates; 26% fats; 16% proteins
Fats:0.21 g (2 calories, 1% by weight)
Carbohydrates:0.99 g (4 calories, 3% by weight)
Proteins:0.46 g (1 calorie, 2% by weight)
Alcohol:~
Water:28.35 g (93% by weight)
Fat Composition:45% monounsaturated; 40% polyunsaturated; 15% saturated
Trans Fat :~
Dietary Fiber:91.20 mg
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 serving 1 cup
1 fl oz
Food Group:Soups, Sauces, and Gravies
USDA #:6445
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Water, bottled, non-carbonated, DANNON Fluoride To Go
Calories in Welsh Onion
Vitamin A:2 IU
Retinol:0.30 mcg
Retinol Activity Equivalent:0.30 mcg
α-Carotene:~
β-Carotene:0.30 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:3.04 mcg
Vitamin B-2:3.04 mcg
Vitamin B-3:72.96 mcg
Vitamin B-5:~
Vitamin B-6:6.08 mcg
Vitamin B-9:1.82 mcg
Food folate:1.82 mcg
Dietary Folate Equivalent:1.82 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:608 mcg
Vitamin C:152 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:33.44 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.06 mcg
Calcium (Ca):3.65 mg
Copper (Cu):15.20 mcg
Fluoride (F):~
Iron (Fe):82.08 mcg
Magnesium (Mg):304 mcg
Manganese (Mn):27.36 mcg
Phosphorus (P):1.22 mg
Potassium (K):8.51 mg
Selenium (Se):0.52 mcg
Sodium (Na):0.13 g
Zinc (Zn):76 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.99 g
Dietary Fiber:91.20 mg
Sugars Total:0.40 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.46 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:0.21 g
Saturated fatty acids:30.40 mg
Monounsaturated fatty acids:88.16 mg
Polyunsaturated fatty acids:79.04 mg
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]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:18.24 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:9.12 mg
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]:1.52 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:88.16 mg
[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]:72.96 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:6.08 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:0.39 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:5 / 10
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Did you know?...Popcorn pops because water is stored in a small circle of soft starch in each kernel. As the kernel is heated, the water heats, the droplet of moister turns to steam and the steam builds up pressure until the kernel finally explodes to many times its original volume.
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