Soup, tomato vegetable, dry, mix, prepared with water

54 calories in 1 cup 8 fl oz

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Calories in Soup, tomato vegetable, dry, mix, prepared with water
Soup, tomato vegetable, dry, mix, prepared with water Suggest a better name
54 calories in 1 cup 8 fl oz
1 cup 8 fl oz = 245g ≈ 0.540lb ≈ 8.64oz
0.22 calories / gram
1 Weight Watchers point
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Calorie Sources:74% carbohydrates; 14% fats; 13% proteins
Fats:0.83 g (7 calories, 0% by weight)
Carbohydrates:9.90 g (40 calories, 4% by weight)
Proteins:1.94 g (7 calories, 1% by weight)
Alcohol:~
Water:230.89 g (94% by weight)
Fat Composition:50% saturated; 40% monounsaturated; 10% polyunsaturated
Trans Fat :~
Dietary Fiber:0.74 g
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup 8 fl oz
Food Group:Soups, Sauces, and Gravies
USDA #:6499
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Vitamin A:184 IU
Retinol:~
Retinol Activity Equivalent:9.80 mcg
α-Carotene:~
β-Carotene:107.80 mcg
β-Cryptoxanthin:~
Lycopene:3.89 mg
Lutein + Zeaxanthin:88.20 mcg
Vitamin B-1:49 mcg
Vitamin B-2:73.50 mcg
Vitamin B-3:1.20 mg
Vitamin B-5:98 mcg
Vitamin B-6:49 mcg
Vitamin B-9:12.25 mcg
Food folate:9.80 mcg
Dietary Folate Equivalent:12.25 mcg
Folic acid:2.45 mcg
Vitamin B-12:0.05 mcg
Added Vitamin B-12:~
Choline:11.51 mg
Vitamin C:2.94 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:416.50 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.94 mcg
Calcium (Ca):19.60 mg
Copper (Cu):98 mcg
Fluoride (F):~
Iron (Fe):588 mcg
Magnesium (Mg):9.80 mg
Manganese (Mn):98 mcg
Phosphorus (P):34.30 mg
Potassium (K):0.16 g
Selenium (Se):1.96 mcg
Sodium (Na):0.32 g
Zinc (Zn):196 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:9.90 g
Dietary Fiber:0.74 g
Sugars Total:2.43 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.94 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:0.83 g
Saturated fatty acids:0.37 g
Monounsaturated fatty acids:0.29 g
Polyunsaturated fatty acids:73.50 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:7.35 mg
Hexanoic/Caproic [6:0]:2.45 mg
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:2.45 mg
Dodecanoic/Lauric [12:0]:4.90 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:22.05 mg
Pentadecanoic [15:0]:2.45 mg
Hexadecanoic/Palmitic [16:0]:0.22 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:49 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]:24.50 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.25 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:7.35 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:49 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:4.90 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:1.45 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_4Xc
Did you know?...People with lactose intolerance for one reason or another (age, genetics, etc.), no longer make the enzyme lactase and so can't digest milk sugar. Raw milk, unlike pasteurized, has it's milk sugar enzyme, lactase, undamaged, and so, may allow people who traditionally have avoided milk to give it another try.
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