oyster stew Soup

Discussion

oyster stew Soup Food Facts

Soup, oyster stew, canned, prepared with equal volume milk food facts

USDA SR27 Database Food #06248 category gravy-soups Food Products
Measurement
measure spectrum
Amount: 1 cup (8 fl oz) = 245 grams
of SOUP,OYSTER STEW,CND,PREP W/ EQ VOLUME MILK
Current Multiple = 1
06248
Measurement Choices:
1 cup (8 fl oz)   1 can (10.5 oz), prepared

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
135 kcal
 
564 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
9.78 g
 
7.94 g
 
6.15 g
 
0 g
 
217.9 g
 
3.28 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
0.064 mg
 
2.62 mcg
 
4.4 mg
 
0.066 mg
 
0.233 mg
 
0.336 mg
 
FFF-logo
Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
167 mg
 
1.605 mg
 
1.05 mg
 
20 mg
 
0.37 mg
 
162 mg
 
235 mg
 
1041 mg
 
10.34 mg
 
NS
 
FFF-logo
Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
7.94 g
 
Fat Calories = 71.4 kcals = 53% of total
0.074 g
nmb/Ω6   0.33:1
0.221 g
Ω6/Ω3   2.99:1
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
56 mcg
 
54 mcg
 
Vitamin A - IU
225 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as SOUP,OYSTER STEW,CND,PREP W/ EQ VOLUME MILK, 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
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Copper, Cu, is a component of enzymes in iron metabolism. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. 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. Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Retinol is present in a significant amount. Fatty acids, total saturated Cholesterol