turkey vegetable Soup

Discussion

turkey vegetable Soup Food Facts

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

USDA SR27 Database Food #06466 category gravy-soups Food Products
Measurement
measure spectrum
Amount: 1 cup (8 fl oz) = 241 grams
of SOUP,TURKEY VEG,CND,PREP W/ EQ VOLUME H2O
Current Multiple = 1
06466
Measurement Choices:
1 cup (8 fl oz)   1 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
72 kcal
 
304 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
8.63 g
 
3.04 g
 
3.08 g
 
0.5 g
 
223.86 g
 
2.39 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
123 mcg
 
2444 IU
 
0.048 mg
 
0.17 mcg
 
0.029 mg
 
0.039 mg
 
1.005 mg
 
0.482 mg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
17 mg
 
0.123 mg
 
0.77 mg
 
5 mg
 
0.246 mg
 
176 mg
 
906 mg
 
0.6 mg
 
NS
 
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Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
3.04 g
 
Fat Calories = 26.5 kcals = 37% of total
0.048 g
nmb/Ω6   0.08:1
0.627 g
Ω6/Ω3   13.06:1
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
3.08 g
 
Protein Calories = 12 kcals = 17% of total
Nine Indispensable Amino Acids
0.067 g
 
0.198 g
 
0.116 g
 
0.19 g
 
0.096 g
 
0.027 g
 
0.135 g
 
End of Nine
 
 
0.053 g
 
0.022 g
 
0.082 g
 
0.113 g
 
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Proteins are:
Footnotes:

This food, briefly described as SOUP,TURKEY VEG,CND,PREP W/ EQ VOLUME H2O, supplies an extra generous amount of the following vitamins, minerals and nutrients:


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 18:2 undifferentiated Ω6 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. Glutamic acid Glycine Fatty acids, total saturated Cholesterol