chicken Soup

Discussion

chicken Soup Food Facts

Soup, chicken, chicken broth, canned, condensed food facts

USDA SR27 Database Food #06013 category gravy-soups Food Products
Measurement
measure spectrum
Amount: 0.5 cup (4 fl oz) = 126 grams
of SOUP,CHICK BROTH,CND,COND
Current Multiple = 1
06013
Measurement Choices:
.5 cup (4 fl oz)   1 can (10.75 oz)

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
39 kcal
 
164 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.95 g
 
1.31 g
 
5.57 g
 
0 g
 
115.87 g
 
2.31 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
0.025 mg
 
0.25 mcg
 
0 mg
 
0.01 mg
 
0.008 mg
 
0.058 mg
 
2.81 mg
 
5 mcg
 
11.8 mg
 
0 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
8 mg
 
0.126 mg
 
0.52 mg
 
3 mg
 
0.252 mg
 
76 mg
 
2.9 mcg
 
214 mg
 
782 mg
 
0.25 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.44 g
 
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1.31 g
 
Fat Calories = 12.1 kcals = 31% of total
0.013 g
nmb/Ω6   0.05:1
0.252 g
Ω6/Ω3   19.38:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Footnotes:

This food, briefly described as SOUP,CHICK BROTH,CND,COND, supplies an extra generous amount of the following vitamins, minerals and nutrients:


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 Copper, Cu, is a component of enzymes in iron 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. Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Fatty acids, total saturated Cholesterol