25 pct Less Sodium Chicken Noodle Soup CAMPBELLS

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25 pct Less Sodium Chicken Noodle Soup CAMPBELLS Food Facts

CAMPBELLS, 25 pct Less Sodium Chicken Noodle Soup, condensed food facts

USDA SR27 Database Food #06212 category gravy-soups Food Products Manufacturer: Campbell Soup Co.
Measurement
measure spectrum
Amount: apple0.5 cup condensed = 126 grams
of CAMPBELLS,25 pct LESS NA CHICK NOODLE SOUP,COND
1 data points used
Current Multiple = 1
06212
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
62 49
 
258 205
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
7.94 6.3
 
1.63 1.29
 
3.65 2.9
 
1 0.8
 
110.63 87.8
 
2.14 1.7
 
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
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
15 12
 
0.76 0.6
 
83 66
 
562 446
 
0.25 0.2
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.76 0.6
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1.63 1.29
 
Fat Calories = 14.9 kcals = 24% of total
0.378 0.3
 
0.756 0.6
 
0.504 0.4
 
0 0
 
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Footnotes:

This food, briefly described as CAMPBELLS,25 pct LESS NA CHICK NOODLE SOUP,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 Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. Fatty acids, total saturated Cholesterol