turkey Soup

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turkey Soup Food Facts

Soup, turkey, chunky, canned, ready-to-serve food facts

USDA SR27 Database Food #06064 category gravy-soups Food Products
Measurement
measure spectrum
Amount: 1 cup (8 fl oz) = 236 grams
of SOUP,TURKEY,CHUNKY,CND,RTS
Current Multiple = 1
06064
Measurement Choices:
1 cup (8 fl oz)   1 can (18.75 oz)

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
135 kcal
 
562 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
14.07 g
 
4.41 g
 
10.22 g
 
203.83 g
 
3.47 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
359 mcg
 
7156 IU
 
0.307 mg
 
2.12 mcg
 
6.4 mg
 
0.035 mg
 
0.106 mg
 
3.587 mg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
50 mg
 
0.236 mg
 
1.91 mg
 
24 mg
 
0.236 mg
 
104 mg
 
361 mg
 
923 mg
 
2.12 mg
 
NS
 
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Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
4.41 g
 
Fat Calories = 39.2 kcals = 29% of total
0.047 g
nmb/Ω6   0.05:1
1.038 g
Ω6/Ω3   22.09:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
10.22 g
 
Protein Calories = 40.3 kcals = 30% of total
Nine Indispensable Amino Acids
0.238 g
 
0.781 g
 
0.514 g
 
0.809 g
 
0.404 g
 
0.099 g
 
0.552 g
 
End of Nine
 
 
0.215 g
 
0.106 g
 
0.307 g
 
0.418 g
 
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Proteins are:
Footnotes:

This food, briefly described as SOUP,TURKEY,CHUNKY,CND,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. Histidine is the 1st of 9 essential amino acids Isoleucine is the 2nd of 9 essential amino acids Threonine is the 3rd of 9 essential amino acids Valine is the 4th of 9 essential amino acids Methionine is the 5th of 9 essential amino acids Tyrosine is the 6th of 9 essential amino acids Leucine is the 7th of 9 essential amino acids Lysine is the 8th of 9 essential amino acids Tryptophan is the 9th of 9 essential amino acids Cystine Phenylalanine
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. Iron, Fe, prevents microcitic hypochromic anemia. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. 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-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Pantothenic acid is a coenzyme in fatty acid metabolism. Arginine Alanine Aspartic acid Glutamic acid Glycine Proline Serine Fatty acids, total saturated Cholesterol