Soup, mushroom, dry, mix, prepared with water

83 calories in 1 cup

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Calories in Soup, mushroom, dry, mix, prepared with water
Soup, mushroom, dry, mix, prepared with water Suggest a better name
83 calories in 1 cup
1 cup = 253g ≈ 0.558lb ≈ 8.92oz
0.33 calories / gram
2 Weight Watchers points
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Calorie Sources:48% carbohydrates; 45% fats; 7% proteins
Fats:4.60 g (41 calories, 2% by weight)
Carbohydrates:11.13 g (45 calories, 4% by weight)
Proteins:1.67 g (6 calories, 1% by weight)
Alcohol:~
Water:233.67 g (92% by weight)
Fat Composition:49% monounsaturated; 34% polyunsaturated; 18% saturated
Trans Fat :~
Dietary Fiber:0.51 g
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
1 packet (6 fl oz prepared)
Food Group:Soups, Sauces, and Gravies
USDA #:6493
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Vitamin A:99 IU
Retinol:15.18 mcg
Retinol Activity Equivalent:17.71 mcg
α-Carotene:~
β-Carotene:30.36 mcg
β-Cryptoxanthin:~
Lycopene:1.28 mg
Lutein + Zeaxanthin:~
Vitamin B-1:17.71 mcg
Vitamin B-2:25.30 mcg
Vitamin B-3:581.90 mcg
Vitamin B-5:177.10 mcg
Vitamin B-6:22.77 mcg
Vitamin B-9:5.06 mcg
Food folate:5.06 mcg
Dietary Folate Equivalent:5.06 mcg
Folic acid:~
Vitamin B-12:0.05 mcg
Added Vitamin B-12:~
Choline:11.89 mg
Vitamin C:1.01 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:556.60 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.78 mcg
Calcium (Ca):12.65 mg
Copper (Cu):75.90 mcg
Fluoride (F):~
Iron (Fe):455.40 mcg
Magnesium (Mg):7.59 mg
Manganese (Mn):50.60 mcg
Phosphorus (P):22.77 mg
Potassium (K):96.14 mg
Selenium (Se):3.29 mcg
Sodium (Na):1.02 g
Zinc (Zn):126.50 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:11.13 g
Dietary Fiber:0.51 g
Sugars Total:0.46 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.67 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:4.60 g
Saturated fatty acids:0.81 g
Monounsaturated fatty acids:2.25 g
Polyunsaturated fatty acids:1.54 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]:10.12 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.56 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.20 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]:7.59 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.23 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]:1.47 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:50.60 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:3.01 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:6 / 10
Zone Diet Rating:4 / 10
Shorter URL for this page:http://calobonga.com/_4PP
Did you know?...Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
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