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Soup, vegetable with beef broth, canned, prepared with equal volume water

80 calories in 1 cup (8 fl oz)

Calories in Soup, vegetable with beef broth, canned, prepared with equal volume water
Soup, vegetable with beef broth, canned, prepared with equal volume water Suggest a better name
80 calories in 1 cup (8 fl oz)
1 cup = 241g ≈ 0.531lb ≈ 8.50oz
0.33 calories / gram
1 Weight Watchers point
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Calorie Sources:65% carbohydrates; 21% fats; 14% proteins
Fats:1.88 g (17 calories, 1% by weight)
Carbohydrates:12.89 g (52 calories, 5% by weight)
Proteins:2.92 g (11 calories, 1% by weight)
Alcohol:~
Water:220.73 g (92% by weight)
Fat Composition:44% polyunsaturated; 31% monounsaturated; 25% saturated
Trans Fat :~
Dietary Fiber:1.69 g (1% by weight)
Cholesterol:2.41 mg
Caffeine:~
Serving Sizes: 100 g
1 cup (8 fl oz)
1 can (10.5 oz), prepared
Food Group:Soups, Sauces, and Gravies
USDA #:6472
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Calories in Porterhouse Steak
Vitamin A:2056 IU
Retinol:~
Retinol Activity Equivalent:103.63 mcg
α-Carotene:465.13 mcg
β-Carotene:1 mg
β-Cryptoxanthin:~
Lycopene:33.74 mcg
Lutein + Zeaxanthin:43.38 mcg
Vitamin B-1:48.20 mcg
Vitamin B-2:24.10 mcg
Vitamin B-3:939.90 mcg
Vitamin B-5:337.40 mcg
Vitamin B-6:48.20 mcg
Vitamin B-9:9.64 mcg
Food folate:9.64 mcg
Dietary Folate Equivalent:9.64 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:12.29 mg
Vitamin C:2.41 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:144.60 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.89 mcg
Calcium (Ca):21.69 mg
Copper (Cu):144.60 mcg
Fluoride (F):~
Iron (Fe):964 mcg
Magnesium (Mg):7.23 mg
Manganese (Mn):313.30 mcg
Phosphorus (P):38.56 mg
Potassium (K):0.19 g
Selenium (Se):2.65 mcg
Sodium (Na):0.80 g
Zinc (Zn):795.30 mcg
Cholesterol:2.41 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:12.89 g
Dietary Fiber:1.69 g
Sugars Total:1.98 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.92 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:1.88 g
Saturated fatty acids:0.43 g
Monounsaturated fatty acids:0.53 g
Polyunsaturated fatty acids:0.77 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]:12.05 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.24 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.12 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]:24.10 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.51 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]:0.65 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:96.40 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:2.60 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...Cruciferous vegetables such as broccoli tend to release strong smelling chemical compounds when cooked. These ammonia and hydrogen sulfide compounds will smell up the kitchen. Steaming or cooking in a small amount of water and as fast as possible will reduce this problem.
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