Soups, Sauces and Gravies Nutrition Data
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Fruit Nutrition Facts
vegetarian vegetable Soup Food Facts
Soup, vegetarian vegetable, canned, condensed food factsUSDA SR27 Database Food #06068 category gravy-soups Food Products
of SOUP,VEGETARIAN VEG,CND,COND
Current Multiple = 1
This food, briefly described as SOUP,VEGETARIAN VEG,CND,COND, 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). Isoleucine is the 2nd of 9 essential amino acids 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 18:3 undifferentiated Ω3 18:2 undifferentiated Ω6 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. 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 E (alpha-tocopherol) is a chain-breaking antioxidant. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Pantothenic acid is a coenzyme in fatty acid metabolism.
Carotene, beta Carotene, alpha Lycopene Glutamic acid Proline Fatty acids, total saturated