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

54 calories in 1 cup 8 fl oz

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?...Each American eats approximately 22 pounds of tomatoes yearly. Over 1/2 of the tomato consumption is in the form of catsup and tomato sauce. Florida is the number one tomato producing state, closely followed by California.
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