stock Soup

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stock Soup Food Facts

Soup, stock, chicken, home-prepared food facts

USDA SR27 Database Food #06172 category gravy-soups Food Products
Measurement
measure spectrum
Amount: 1 cup = 240 grams
of SOUP,STOCK,CHICK,HOME-PREPARED
Current Multiple = 1
06172
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
86 kcal
 
362 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
8.47 g
 
2.88 g
 
6.05 g
 
0 g
 
221.16 g
 
1.51 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
0.146 mg
 
0 mcg
 
0.5 mg
 
0.07 mg
 
0.084 mg
 
0.204 mg
 
12 mcg
 
22.1 mg
 
0.5 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
7 mg
 
0.13 mg
 
0.5 mg
 
65 mg
 
5.3 mcg
 
252 mg
 
343 mg
 
0.34 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
3.79 g
 
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
2.88 g
 
Fat Calories = 26.5 kcals = 31% of total
0.022 g
nmb/Ω6   0.04:1
0.49 g
Ω6/Ω3   22.27:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
2 mcg
 
2 mcg
 
Vitamin A - IU
7 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as SOUP,STOCK,CHICK,HOME-PREPARED, 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 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. Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Retinol is present in a significant amount. Fatty acids, total saturated Cholesterol