Soups, Sauces and Gravies Nutrition Data
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Fruit Nutrition Facts
pea Soup Food Facts
Soup, pea, low sodium, prepared with equal volume water food factsUSDA SR27 Database Food #06965 category gravy-soups Food Products
of SOUP,PEA,LO NA,PREP W/ EQ VOLUME H2O
Current Multiple = 1
This food, briefly described as SOUP,PEA,LO NA,PREP W/ EQ VOLUME H2O, 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 Copper, Cu, is a component of enzymes in iron metabolism. 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. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Choline, total is a precursor for acetylcholine, phospholipids and betaine. Retinol is present in a significant amount. Fatty acids, total saturated