bean with ham Soup

Discussion

bean with ham Soup Food Facts

Soup, bean with ham, canned, chunky, ready-to-serve food facts

USDA SR27 Database Food #06007 category gravy-soups Food Products
Measurement
measure spectrum
Amount: 1 cup (8 fl oz) = 243 grams
of SOUP,BEAN W/ HAM,CND,CHUNKY,RTS
Current Multiple = 1
06007
Measurement Choices:
1 cup (8 fl oz)   1 can (19.25 oz)

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
231 kcal
 
965 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
27.12 g
 
8.51 g
 
12.61 g
 
11.2 g
 
191.07 g
 
3.69 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
197 mcg
 
3951 IU
 
0.122 mg
 
0.07 mcg
 
4.4 mg
 
0.146 mg
 
0.146 mg
 
1.701 mg
 
0.097 mg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
78 mg
 
0.389 mg
 
3.23 mg
 
46 mg
 
0.705 mg
 
143 mg
 
16.8 mcg
 
425 mg
 
972 mg
 
1.07 mg
 
NS
 
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Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
8.51 g
 
Fat Calories = 75.1 kcals = 33% of total
0.097 g
nmb/Ω6   0.11:1
0.875 g
Ω6/Ω3   9.02:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Footnotes:

This food, briefly described as SOUP,BEAN W/ HAM,CND,CHUNKY,RTS, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds.
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated 18:2 undifferentiated Ω6
Fiber, total dietary Function: Adequate fiber improves laxation. Reduces the risk of coranary heart disease. Helps maintain normal blood glucose levels. Copper, Cu, is a component of enzymes in iron metabolism. Iron, Fe, prevents microcitic hypochromic anemia. Manganese, Mn, is involved in formation of bone, as well as enzymes involved in amino acid, cholsterol and carbohydrate metabolism. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression.
Vitamin A, RAE is required for normal vision, gene expression, reduction, embryonic development and immune function (Vitamin A, IU) Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Fatty acids, total saturated Cholesterol