beef and vegetables Soup

Discussion

beef and vegetables Soup Food Facts

Soup, beef and vegetables, canned, ready-to-serve food facts

USDA SR27 Database Food #06749 category gravy-soups Food Products
Measurement
measure spectrum
Amount: 1 cup = 250 grams
of SOUP,BF & VEG,CND,RTS
15 data points used
Current Multiple = 1
06749
Measurement Choices:
1 cup   1 can

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
120 kcal
 
500 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
15.4 g
 
2.9 g
 
7.95 g
 
3 g
 
220.55 g
 
3.2 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
288 mcg
 
5725 IU
 
0.315 mg
 
0.43 mcg
 
9 mg
 
1.13 mg
 
0.038 mg
 
0.04 mg
 
23 mcg
 
28.5 mg
 
2.3 mg
 
15 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
45 mg
 
0.065 mg
 
1.28 mg
 
25 mg
 
0.168 mg
 
120 mg
 
7.5 mcg
 
435 mg
 
815 mg
 
1.4 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
3.13 g
 
7.85 g
 
1.55 g
 
0.73 g
 
0.83 g
 
0 g
 
0 g
 
0 g
 
Sugar
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
2.9 g
 
Fat Calories = 26.2 kcals = 22% of total
0.071 g
nmb/Ω6   0.09:1
0.75 g
Ω6/Ω3   10.56:1
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
288 mcg
 
0 mcg
 
Vitamin A - IU
5725 mcg
 
2775 mcg
 
1320 mcg
 
1560 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as SOUP,BF & VEG,CND,RTS, 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: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated 20:5 n-3 (EPA) Ω3 22:5 n-3 (DPA) Ω3 18:2 undifferentiated Ω6 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 A, RAE is required for normal vision, gene expression, reduction, embryonic development and immune function (Vitamin A, IU) Vitamin B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Vitamin E (alpha-tocopherol) is a chain-breaking antioxidant. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Choline, total is a precursor for acetylcholine, phospholipids and betaine.
Carotene, beta Carotene, alpha Lycopene Fatty acids, total saturated Cholesterol