vegetable Soup

Discussion

vegetable Soup Food Facts

Soup, vegetable, canned, low sodium, condensed food facts

USDA SR27 Database Food #06217 category gravy-soups Food Products
Measurement
measure spectrum
Amount: 0.5 cup = 126 grams
of SOUP,VEG,CND,LO NA,COND
Current Multiple = 1
06217
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
82 kcal
 
344 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
15.26 g
 
1.13 g
 
2.77 g
 
2.6 g
 
104.32 g
 
2.52 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
108 mcg
 
2168 IU
 
0.21 mg
 
0 mcg
 
1 mg
 
1.8 mg
 
0.137 mg
 
0.116 mg
 
1.94 mg
 
0.436 mg
 
15 mcg
 
11.3 mg
 
5.3 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
25 mg
 
0.292 mg
 
0.83 mg
 
32 mg
 
0.315 mg
 
57 mg
 
5 mcg
 
546 mg
 
485 mg
 
0.5 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
5.43 g
 
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1.13 g
 
Fat Calories = 10.1 kcals = 12% of total
0.029 g
nmb/Ω6   0.06:1
0.479 g
Ω6/Ω3   16.52:1
Fats and sterols.
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
108 mcg
 
0 mcg
 
Vitamin A - IU
2168 mcg
 
1103 mcg
 
396 mcg
 
17448 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as SOUP,VEG,CND,LO NA,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 polyunsaturated 18:2 undifferentiated Ω6
Fiber, total dietary Function: Adequate fiber improves laxation. Reduces the risk of coranary heart disease. Helps maintain normal blood glucose levels.
Carbohydrate, by difference The RDA for carbohydrates is based on its role as the primary energy source for the brain. The AMDR is based on its role as a source of Calories (kcal) while maintaining body weight. Copper, Cu, is a component of enzymes in iron metabolism. Magnesium, Mg, is a cofactor for enzyme systems. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Potassium, K, maintains cell function. Potassium blunts the rise in blood pressure due to excess sodium intake and decrease recurrence of kidney stones 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 B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Vitamin E (alpha-tocopherol) is a chain-breaking antioxidant. Thiamin aka Vitamin B-1 Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. 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