Soup, chicken rice, dry, mix, prepared with water

58 calories in 1 cup 8 fl oz

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Calories in Soup, chicken rice, dry, mix, prepared with water
Soup, chicken rice, dry, mix, prepared with water Suggest a better name
58 calories in 1 cup 8 fl oz
1 cup 8 fl oz = 240g ≈ 0.529lb ≈ 8.47oz
0.24 calories / gram
1 Weight Watchers point
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Calorie Sources:62% carbohydrates; 22% fats; 16% proteins
Fats:1.37 g (12 calories, 1% by weight)
Carbohydrates:8.78 g (35 calories, 4% by weight)
Proteins:2.33 g (9 calories, 1% by weight)
Alcohol:~
Water:225.22 g (94% by weight)
Fat Composition:45% monounsaturated; 31% polyunsaturated; 24% saturated
Trans Fat :~
Dietary Fiber:0.72 g
Cholesterol:2.40 mg
Caffeine:~
Serving Sizes: 100 g
1 cup 8 fl oz
1 fl oz
Food Group:Soups, Sauces, and Gravies
USDA #:6485
Related Foods: Calories in Brown Rice
Calories in Canned Chicken Broth
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Calories in Rice Noodles
Rice, brown, long-grain, cooked
Vitamin A:5 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:2.40 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:2.40 mcg
Vitamin B-1:~
Vitamin B-2:~
Vitamin B-3:336 mcg
Vitamin B-5:72 mcg
Vitamin B-6:24 mcg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:0.07 mcg
Added Vitamin B-12:~
Choline:11.76 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:48 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.24 mcg
Calcium (Ca):7.20 mg
Copper (Cu):48 mcg
Fluoride (F):~
Iron (Fe):~
Magnesium (Mg):~
Manganese (Mn):192 mcg
Phosphorus (P):9.60 mg
Potassium (K):9.60 mg
Selenium (Se):5.04 mcg
Sodium (Na):0.93 g
Zinc (Zn):120 mcg
Cholesterol:2.40 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:8.78 g
Dietary Fiber:0.72 g
Sugars Total:0.70 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.33 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:1.37 g
Saturated fatty acids:0.31 g
Monounsaturated fatty acids:0.60 g
Polyunsaturated fatty acids:0.41 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]:0.22 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:72 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]:48 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.55 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]:0.38 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:24 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:2.33 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:4 / 10
Shorter URL for this page:http://calobonga.com/_4ma
Did you know?...Frying French fries in beef tallow, the traditional but recently discarded McDonald's recipe, adds saturated fat to the diet. Replacing tallow with tropical oils such as palm oil simply substitutes one saturated fat for another. Replacing tallow with partially hydrogenated oil reduces cholesterol but adds trans fat.
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