turkey noodle Soup

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turkey noodle Soup Food Facts

Soup, turkey noodle, canned, prepared with equal volume water food facts

USDA SR27 Database Food #06465 category gravy-soups Food Products
Measurement
measure spectrum
Amount: apple1 cup = 244 grams
of SOUP,TURKEY NOODLE,CND,PREP W/ EQ VOLUME H2O
Current Multiple = 1
06465
Measurement Choices:
1 cup   1 fl oz
1 can (10.75 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
68 28
 
285 117
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
8.64 3.54
 
2 0.82
 
3.9 1.6
 
0.7 0.3
 
226.9 92.99
 
2.59 1.06
 
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
0.037 0.015
 
0.15 0.06
 
0.2 0.1
 
0.073 0.03
 
0.063 0.026
 
1.396 0.572
 
0.171 0.07
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
12 5
 
0.124 0.051
 
0.95 0.39
 
5 2
 
0.251 0.103
 
49 20
 
10.7 4.4
 
76 31
 
815 334
 
0.59 0.24
 
NS
 
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Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
2 0.82
 
Fat Calories = 18 kcals = 26% of total
0.488 0.2
 
0.805 0.33
 
0.561 0.23
 
0.024 g
nmb/Ω6   0.05:1
0.464 g
Ω6/Ω3   19.33:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
3.9 1.6
 
Protein Calories = 15.6 kcals = 23% of total
Nine Indispensable Amino Acids
0.09 0.037
 
0.254 0.104
 
0.151 0.062
 
0.212 0.087
 
0.124 0.051
 
0.037 0.015
 
0.168 0.069
 
End of Nine
 
 
0.073 0.03
 
0.046 0.019
 
0.102 0.042
 
0.156 0.064
 
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Proteins are:
Footnotes:

This food, briefly described as SOUP,TURKEY NOODLE,CND,PREP W/ EQ VOLUME H2O, 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. Methionine is the 5th of 9 essential amino acids Lysine is the 8th of 9 essential amino acids
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 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. Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Folic acid Glutamic acid Glycine Proline Fatty acids, total saturated Cholesterol