beef mushroom Soup

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beef mushroom Soup Food Facts

Soup, beef mushroom, canned, condensed food facts

USDA SR27 Database Food #06147 category gravy-soups Food Products
Measurement
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Amount: apple0.5 cup (4 fl oz) = 126 grams
of SOUP,BF MUSHROOM,CND,COND
Current Multiple = 1
06147
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
77 61
 
321 255
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
6.55 5.2
 
3.02 2.4
 
5.8 4.6
 
0.3 0.2
 
107.73 85.5
 
2.9 2.3
 
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
0.05 0.04
 
0.2 0.16
 
0.025 0.02
 
0.076 0.06
 
1.134 0.9
 
0.239 0.19
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
5 4
 
0.252 0.2
 
0.88 0.7
 
9 7
 
0.378 0.3
 
159 126
 
893 709
 
1.39 1.1
 
NS
 
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Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
3.02 2.4
 
Fat Calories = 27.3 kcals = 35% of total
1.512 1.2
 
0.013 g
nmb/Ω6   0.15:1
0.088 g
Ω6/Ω3   6.77:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Footnotes:

This food, briefly described as SOUP,BF MUSHROOM,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).


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 Copper, Cu, is a component of enzymes in iron metabolism. Manganese, Mn, is involved in formation of bone, as well as enzymes involved in amino acid, cholsterol and carbohydrate metabolism. 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 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