Information on Nutritional Supplements
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Nutrition values of Soup, tomato bisque, canned, prepared with equal volume milk

according to USDA Food Composition Database Standard Reference 04.2018


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The following nutrition values are sourced from: USDA Food Composition Database Standard Reference 04.20181.

Nutrition values
Amount per 100g (edible portion)
Change amountg
Nutrition Facts

Nutrition Facts

Amount per 100g (edible portion)
Daily Value %*
Nutrition Facts
Fat
2.63
ggram
Fatty acids, total saturated
1.250
ggram
Fatty acids, total monounsaturated
0.750
ggram
Fatty acids, total polyunsaturated
0.490
ggram
Carbohydrates
11.73
ggram
Dietary fibertotal dietary fiber
0.2
ggram
Protein
2.51
ggram
Vitamin Ctotal ascorbic acid
2.8
mgmiligram
3%
CalciumCa
74
mgmiligram
7%
MagnesiumMg
10
mgmiligram
3%
SodiumNa
442
mgmiligram
29%

Calorie Distribution**

Calorie ratio: Soup, tomato bisque, canned, prepared with equal volume milk (chart, nutrition data)
%-Energy
Carbohydrates
12 g
46 kcal
58%
Protein
3 g
10 kcal
12%
Fat
3 g
23 kcal
29%
Alcohol
0 g
0 kcal
0%
Fiber
0 g
0 kcal
1%
Total energy calculated**
79 kcal
100%
Detailed Values

Energy

Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
79
kcalkilocalorie
Energytotal energy
331
kjkilojoule

Carbohydrates

Amount per 100g (edible portion)
Daily Value %*
Carbohydrates
11.73
ggram
Dietary fibertotal dietary fiber
0.2
ggram

Fat

Amount per 100g (edible portion)
Daily Value %*
Fat
2.63
ggram
Fatty acids, total saturated
1.250
ggram
4:0
0.060
ggram
6:0
0.030
ggram
8:0
0.020
ggram
10:0
0.040
ggram
12:0
0.050
ggram
14:0
0.180
ggram
16:0
0.560
ggram
18:0
0.240
ggram
Fatty acids, total monounsaturated
0.750
ggram
16:1 undifferentiated
0.050
ggram
18:1 undifferentiated
0.680
ggram
Fatty acids, total polyunsaturated
0.490
ggram
18:2 undifferentiated
0.420
ggram
18:3 undifferentiated
0.080
ggram

Protein

Amount per 100g (edible portion)
Daily Value %*
Protein
2.51
ggram
Alanine
0.081
ggram
Arginine
0.084
ggram
Aspartic acid
0.201
ggram
Cystine
0.024
ggram
Glutamic acid
0.646
ggram
Glycine
0.055
ggram
Histidine
0.061
ggram
Isoleucine
0.128
ggram
Leucine
0.207
ggram
Lysine
0.163
ggram
Phenylalanine
0.108
ggram
Proline
0.211
ggram
Serine
0.123
ggram
Threonine
0.099
ggram
Tryptophan
0.032
ggram
Tyrosine
0.101
ggram
Valine
0.142
ggram
Methionine
0.052
ggram

Vitamins

Amount per 100g (edible portion)
Daily Value %*
Vitamins
Vitamin A
350
iuinternational units
Vitamin A
25
μgmicrogram
RetinolVitamin A1
9
μgmicrogram
Thiamin
0.045
mgmiligram
4%
RiboflavinVitamin B-2
0.107
mgmiligram
9%
NiacinVitamin B-3
0.499
mgmiligram
Pantothenic acidVitamin B-5
0.200
mgmiligram
3%
Vitamin B-6
0.056
mgmiligram
4%
FolateIncludes folate from food plus folic acid
9
μgmicrogram
FolateIncludes folate from food plus folic acid
9
μg-dfemicrogram dietary folate equivalent
2%
Folate, food
9
μgmicrogram
Folic acid
0
μgmicrogram
Vitamin B-12Cobalamin
0.17
μgmicrogram
4%
Vitamin Ctotal ascorbic acid
2.8
mgmiligram
3%

Minerals

Amount per 100g (edible portion)
Daily Value %*
MineralsCa
CalciumCa
74
mgmiligram
7%
MagnesiumMg
10
mgmiligram
3%
IronFe
0.35
mgmiligram
3%
SodiumNa
442
mgmiligram
29%
PhosphorusP
69
mgmiligram
10%
PotassiumK
241
mgmiligram
6%
ZincZn
0.25
mgmiligram
3%
CopperCu
0.056
mgmiligram
4%
ManganeseMn
0.103
mgmiligram
3%

Sterols

Amount per 100g (edible portion)
Daily Value %*
Sterols
Cholesterolcholesterol, total
9
mgmiligram

Other

Amount per 100g (edible portion)
Daily Value %*
Other
Water
81.51
ggram
Ash in food
1.63
ggram

An empty value in the table means that no value is available and nothing is being said about it. 0 / 0.0 / 0.000 means that the nutrient is not contained at all or only in slight amounts.

The table above contains values from the following nutrition databases.


Notices

* Calculating the percentages of daily intake are for a 45 year old person and the average of man and woman. For the calculation the recommended dietary allowance (RDA) is used and, if not available, estimates of adequate intake (AI) or estimates of average requirement (EAR) are used.
** Calculated with the following factors: carbohydrates 3.9 kcal/g, proteins 3.9 kcal/g, fat 8.8 kcal/g, fibers 2 kcal/g, alcohol 7 kcal/g.

Sources

1
US Department of Agriculture. Agricultural Research Service. (2018). USDA National Nutrient Database for Standard Reference, Legacy (2018). Retrieved from https://ndb.nal.usda.gov/ndb/ at 2018-12-18.