bean with bacon Soup

foodfactform.comFFF-logo

Soups, Sauces and Gravies Nutrition Data

See DRI Requirements

Find a Food and Click the Link.

Fruit Nutrition Facts

title spectrum

bean with bacon Soup Food Facts

Soup, bean with bacon, condensed, single brand food facts

USDA SR27 Database Food #06731 category gravy-soups Food Products
Measurement
measure spectrum
Amount: apple1 serving 1/2 cup = 128 grams
of SOUP,BEAN W/BACON,COND,SINGLE BRAND
Current Multiple = 1
06731
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
150 117
 
627 490
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
23.04 18
 
2.69 2.1
 
8.32 6.5
 
5.9 4.6
 
90.75 70.9
 
3.2 2.5
 
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
1.75 1.37
 
860 672
 
NS
 
NS
 
FFF-logo
Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
2.69 2.1
 
Fat Calories = 24.3 kcals = 16% of total
0.571 0.446
 
0.956 0.747
 
0.769 0.601
 
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
null mcg
 
Vitamin A - IU
234 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as SOUP,BEAN W/BACON,COND,SINGLE BRAND, 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 Fatty acids, total polyunsaturated
Fiber, total dietary Function: Adequate fiber improves laxation. Reduces the risk of coranary heart disease. Helps maintain normal blood glucose levels.
Carbohydrate, by difference The RDA for carbohydrates is based on its role as the primary energy source for the brain. The AMDR is based on its role as a source of Calories (kcal) while maintaining body weight. Iron, Fe, prevents microcitic hypochromic anemia. Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. Fatty acids, total saturated Cholesterol