Soup, vegetarian vegetable, canned, prepared with equal volume water

164 calories in 1 can (10.5 oz), prepared

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Calories in Soup, vegetarian vegetable, canned, prepared with equal volume water
Soup, vegetarian vegetable, canned, prepared with equal volume water Suggest a better name
164 calories in 1 can (10.5 oz), prepared
1 can , prepared = 586g ≈ 1.292lb ≈ 20.67oz
0.28 calories / gram
3 Weight Watchers points
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Calorie Sources:69% carbohydrates; 24% fats; 8% proteins
Fats:4.63 g (39 calories, 1% by weight)
Carbohydrates:28.66 g (115 calories, 5% by weight)
Proteins:5.04 g (13 calories, 1% by weight)
Alcohol:~
Water:541.52 g (92% by weight)
Fat Composition:45% monounsaturated; 39% polyunsaturated; 16% saturated
Trans Fat :~
Dietary Fiber:1.76 g
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
1 can (10.5 oz), prepared
Food Group:Soups, Sauces, and Gravies
USDA #:6468
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Vitamin A:8327 IU
Retinol:~
Retinol Activity Equivalent:416.06 mcg
α-Carotene:1.20 mg
β-Carotene:4.39 mg
β-Cryptoxanthin:~
Lycopene:5.65 mg
Lutein + Zeaxanthin:468.80 mcg
Vitamin B-1:117.20 mcg
Vitamin B-2:58.60 mcg
Vitamin B-3:2.17 mg
Vitamin B-5:820.40 mcg
Vitamin B-6:117.20 mcg
Vitamin B-9:23.44 mcg
Food folate:23.44 mcg
Dietary Folate Equivalent:23.44 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:22.85 mg
Vitamin C:3.52 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:3.40 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:12.31 mcg
Calcium (Ca):58.60 mg
Copper (Cu):293 mcg
Fluoride (F):~
Iron (Fe):2.58 mg
Magnesium (Mg):17.58 mg
Manganese (Mn):1.05 mg
Phosphorus (P):82.04 mg
Potassium (K):0.50 g
Selenium (Se):10.55 mcg
Sodium (Na):1.98 g
Zinc (Zn):1.11 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:28.66 g
Dietary Fiber:1.76 g
Sugars Total:9.20 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:5.04 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:4.63 g
Saturated fatty acids:0.70 g
Monounsaturated fatty acids:1.99 g
Polyunsaturated fatty acids:1.70 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]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.47 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.23 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]:29.30 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.93 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]:1.58 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.12 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:6.21 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_5Ap
Did you know?...Add vinegar to the water when boiling eggs. The vinegar helps seal the egg.
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