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

20 calories in 1 fl oz

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Calories in Soup, pea, low sodium, prepared with equal volume water
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20 calories in 1 fl oz
1 fl oz = 32g ≈ 0.071lb ≈ 1.14oz
0.62 calories / gram
0 Weight Watchers points
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Calorie Sources:64% carbohydrates; 21% proteins; 16% fats
Fats:0.35 g (3 calories, 1% by weight)
Carbohydrates:3.20 g (13 calories, 10% by weight)
Proteins:1.04 g (4 calories, 3% by weight)
Alcohol:~
Water:27.39 g (85% by weight)
Fat Composition:50% saturated; 36% monounsaturated; 14% polyunsaturated
Trans Fat :~
Dietary Fiber:0.62 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 Well Water
Vitamin A:4 IU
Retinol:0.97 mcg
Retinol Activity Equivalent:0.97 mcg
α-Carotene:~
β-Carotene:0.32 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:12.96 mcg
Vitamin B-2:6.48 mcg
Vitamin B-3:149.04 mcg
Vitamin B-5:~
Vitamin B-6:6.48 mcg
Vitamin B-9:0.32 mcg
Food folate:0.32 mcg
Dietary Folate Equivalent:0.32 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:4.28 mg
Vitamin C:194.40 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:29.16 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.06 mcg
Calcium (Ca):3.89 mg
Copper (Cu):45.36 mcg
Fluoride (F):~
Iron (Fe):236.52 mcg
Magnesium (Mg):4.86 mg
Manganese (Mn):~
Phosphorus (P):15.23 mg
Potassium (K):23 mg
Selenium (Se):1.17 mcg
Sodium (Na):3.24 mg
Zinc (Zn):207.36 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:3.20 g
Dietary Fiber:0.62 g
Sugars Total:1.03 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.04 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:0.35 g
Saturated fatty acids:0.17 g
Monounsaturated fatty acids:0.12 g
Polyunsaturated fatty acids:45.36 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:6.48 mg
Hexanoic/Caproic [6:0]:3.24 mg
Octanoic/Caprylic [8:0]:3.24 mg
Decanoic/Capric [10:0]:6.48 mg
Dodecanoic/Lauric [12:0]:6.48 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:22.68 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:74.52 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:35.64 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]:3.24 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.11 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]:38.88 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:3.24 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:0.41 g
Caffeine:~
Theobromine:~
Product Type:Soup
Weight Watchers Points:0 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/_J5
Did you know?...Onions should be dry and hard. Avoid onions with wet necks, this indicates decay. Also, avoid onions that have sprouted. Onions can be stored at either room temperature or refrigerated.
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Soup, chicken noodle, low sodium, canned, prepared with equal volume water
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