Soup, pea, low sodium, prepared with equal volume water

161 calories in 1 cup

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Calories in Soup, pea, low sodium, prepared with equal volume water
Soup, pea, low sodium, prepared with equal volume water Suggest a better name
161 calories in 1 cup
1 cup = 259g ≈ 0.571lb ≈ 9.14oz
0.62 calories / gram
2 Weight Watchers points
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Calorie Sources:64% carbohydrates; 21% proteins; 16% fats
Fats:2.82 g (25 calories, 1% by weight)
Carbohydrates:25.59 g (102 calories, 10% by weight)
Proteins:8.29 g (33 calories, 3% by weight)
Alcohol:~
Water:218.98 g (85% by weight)
Fat Composition:50% saturated; 36% monounsaturated; 14% polyunsaturated
Trans Fat :~
Dietary Fiber:4.92 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
1 fl oz
Food Group:Soups, Sauces, and Gravies
USDA #:6965
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Soup, chicken noodle, low sodium, canned, prepared with equal volume water
Calories in Water Chestnut
Water, bottled, non-carbonated, DANNON Fluoride To Go
Vitamin A:31 IU
Retinol:7.77 mcg
Retinol Activity Equivalent:7.77 mcg
α-Carotene:~
β-Carotene:2.59 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:103.60 mcg
Vitamin B-2:51.80 mcg
Vitamin B-3:1.19 mg
Vitamin B-5:~
Vitamin B-6:51.80 mcg
Vitamin B-9:2.59 mcg
Food folate:2.59 mcg
Dietary Folate Equivalent:2.59 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:34.19 mg
Vitamin C:1.55 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:233.10 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.52 mcg
Calcium (Ca):31.08 mg
Copper (Cu):362.60 mcg
Fluoride (F):~
Iron (Fe):1.89 mg
Magnesium (Mg):38.85 mg
Manganese (Mn):~
Phosphorus (P):0.12 g
Potassium (K):0.18 g
Selenium (Se):9.32 mcg
Sodium (Na):25.90 mg
Zinc (Zn):1.66 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:25.59 g
Dietary Fiber:4.92 g
Sugars Total:8.26 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:8.29 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:2.82 g
Saturated fatty acids:1.35 g
Monounsaturated fatty acids:0.96 g
Polyunsaturated fatty acids:0.36 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:51.80 mg
Hexanoic/Caproic [6:0]:25.90 mg
Octanoic/Caprylic [8:0]:25.90 mg
Decanoic/Capric [10:0]:51.80 mg
Dodecanoic/Lauric [12:0]:51.80 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.18 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.60 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.28 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]:25.90 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.88 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]:0.31 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:25.90 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:3.32 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:2 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/_Pa
Did you know?...To keep red cabbage red, try adding a tablespoon of white vinegar to the cooking water.
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Soup, chicken noodle, low sodium, canned, prepared with equal volume water
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