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

53 calories in 1 cup 8 fl oz

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Calories in Soup, vegetable beef, dry, mix, prepared with water
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53 calories in 1 cup 8 fl oz
1 cup 8 fl oz = 253g ≈ 0.558lb ≈ 8.92oz
0.21 calories / gram
1 Weight Watchers point
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Calorie Sources:60% carbohydrates; 21% proteins; 19% fats
Fats:1.11 g (10 calories, 0% by weight)
Carbohydrates:8.02 g (32 calories, 3% by weight)
Proteins:2.93 g (11 calories, 1% by weight)
Alcohol:~
Water:238.33 g (94% by weight)
Fat Composition:52% saturated; 43% monounsaturated; 5% polyunsaturated
Trans Fat :~
Dietary Fiber:0.76 g
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup 8 fl oz
Food Group:Soups, Sauces, and Gravies
USDA #:6500
Related Foods: Calories in Beef Sausage
Calories in Beef Tenderloin
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Calories in Point Half
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Vitamin A:238 IU
Retinol:~
Retinol Activity Equivalent:12.65 mcg
α-Carotene:45.54 mcg
β-Carotene:118.91 mcg
β-Cryptoxanthin:2.53 mcg
Lycopene:351.67 mcg
Lutein + Zeaxanthin:20.24 mcg
Vitamin B-1:151.80 mcg
Vitamin B-2:202.40 mcg
Vitamin B-3:1.85 mg
Vitamin B-5:126.50 mcg
Vitamin B-6:101.20 mcg
Vitamin B-9:20.24 mcg
Food folate:20.24 mcg
Dietary Folate Equivalent:20.24 mcg
Folic acid:~
Vitamin B-12:0.08 mcg
Added Vitamin B-12:~
Choline:9.11 mg
Vitamin C:2.02 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:202.40 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.26 mcg
Calcium (Ca):15.18 mg
Copper (Cu):75.90 mcg
Fluoride (F):~
Iron (Fe):531.30 mcg
Magnesium (Mg):12.65 mg
Manganese (Mn):75.90 mcg
Phosphorus (P):35.42 mg
Potassium (K):0.18 g
Selenium (Se):1.77 mcg
Sodium (Na):0.79 g
Zinc (Zn):278.30 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:8.02 g
Dietary Fiber:0.76 g
Sugars Total:0.91 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.93 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:1.11 g
Saturated fatty acids:0.56 g
Monounsaturated fatty acids:0.46 g
Polyunsaturated fatty acids:50.60 mg
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]:2.53 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:15.18 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.40 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.13 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]:0.43 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]:25.30 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2.53 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:2.71 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:5 / 10
Shorter URL for this page:http://calobonga.com/_4vC
Did you know?...Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.
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