CAMPBELLS Red and White - Microwaveable Bowls CAMPBELLS

foodfactform.comFFF-logo

Soups, Sauces and Gravies Nutrition Data

See DRI Requirements

Find a Food and Click the Link.

Fruit Nutrition Facts

title spectrum

CAMPBELLS Red and White - Microwaveable Bowls CAMPBELLS Food Facts

CAMPBELLS, CAMPBELLS Red and White - Microwaveable Bowls, Chicken Noodle Soup food facts

USDA SR27 Database Food #06497 category gravy-soups Food Products Manufacturer: Campbell Soup Co.
Measurement
measure spectrum
Amount: apple1 cup = 245 grams
of CAMPBELLS RED & WHITE - MCRWVEABLE BOWLS,CHICK NOODLE SOUP
1 data points used
Current Multiple = 1
06497
Measurement Choices:
1 cup   1 serving

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
74 30
 
309 126
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
10 4.08
 
2.01 0.82
 
3.99 1.63
 
1 0.4
 
226.38 92.4
 
2.62 1.07
 
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
FFF-logo
Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0 0
 
0.71 0.29
 
870 355
 
NS
 
NS
 
FFF-logo
Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
2.01 0.82
 
Fat Calories = 18.1 kcals = 24% of total
0.5 0.204
 
0 0
 
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Footnotes:

This food, briefly described as CAMPBELLS RED & WHITE - MCRWVEABLE BOWLS,CHICK NOODLE SOUP, 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.
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: Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. Cholesterol