tomato Soup

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tomato Soup Food Facts

Soup, tomato, canned, prepared with equal volume low fat (2 pct) milk food facts

USDA SR27 Database Food #06359 category gravy-soups Food Products
Measurement
measure spectrum
Amount: apple1 serving 1 cup = 252 grams
of SOUP,TOMATO,CND,PREP W/ EQ VOLUME LOFAT (2 pct) MILK
Current Multiple = 1
06359
Measurement Choices:
1 serving 1 cup   1 fl oz

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
139 55
 
582 231
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
22.55 8.95
 
3.28 1.3
 
6.27 2.49
 
1.5 0.6
 
216.67 85.98
 
3.25 1.29
 
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
0.154 0.061
 
0.71 0.28
 
15.9 6.3
 
0.45 0.18
 
0.098 0.039
 
0.318 0.126
 
1.373 0.545
 
0.529 0.21
 
5 2
 
37 14.7
 
4 1.6
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
174 69
 
0.199 0.079
 
1.39 0.55
 
30 12
 
0.161 0.064
 
156 62
 
9.3 3.7
 
461 183
 
529 210
 
0.93 0.37
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
16.46 6.53
 
0 0
 
NS
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
3.28 1.3
 
Fat Calories = 28.3 kcals = 20% of total
0.318 0.126
 
0.847 0.336
 
1.751 0.695
 
0.05 g
nmb/Ω6   0.19:1
0.267 g
Ω6/Ω3   5.34:1
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
96 mcg
 
73 29
 
Vitamin A - IU
723 mcg
 
13258 5261
 
Cartenoids are:
Footnotes:

This food, briefly described as SOUP,TOMATO,CND,PREP W/ EQ VOLUME LOFAT (2 pct) 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
Total Sugars should not exceed 25% of calorie intake
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. 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 B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Vitamin D aka Calciferol maintains serum calcium and phosphorus for bone health. Vitamin D (D2 + D3) is included also. Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Choline, total is a precursor for acetylcholine, phospholipids and betaine. Retinol is present in a significant amount. Lycopene Fatty acids, total saturated Cholesterol