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Nutrition - Facts for Soup, cream of potato, canned, condensed
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Soup, cream of potato, canned, condensed.
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Soup, cream of potato, canned, condensed


Calories 59 Calories from Fat 16
(28%)
[1]

% Total Quantity

Total Fat 2g 2%

Saturated Fat 1g 1%

Trans Fat g %

Cholesterol 5mg 0.01%

Sodium 484mg 0.48%

Potassium 109mg 0.11%

Total Carbohydrate 9g 9%

Protein 1g 1%



NutrientQuantityUnits
Alanine 0.04 g
Alcohol, ethyl 0.00 g
Arginine 0.06 g
Ash 2.21 g
Aspartic acid 0.20 g
Caffeine 0.00 mg
Calcium, Ca 16.00 mg
Carbohydrate, by difference 9.14 g
Carotene, alpha 0.00 mcg
Carotene, beta 4.00 mcg
Cholesterol 5.00 mg
Choline, total 8.70 mg
Copper, Cu 0.20 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.02 g
Energy 59.00 kcal
Energy 247.00 kJ
Fatty acids, total monounsaturated 0.44 g
Fatty acids, total polyunsaturated 0.33 g
Fatty acids, total saturated 0.97 g
Fiber, total dietary 0.40 g
Folate, DFE 2.00 mcg_DFE
Folate, food 2.00 mcg
Folate, total 2.00 mcg
Folic acid 0.00 mcg
Glutamic acid 0.33 g
Glycine 0.04 g
Histidine 0.03 g
Iron, Fe 0.38 mg
Isoleucine 0.06 g
Leucine 0.09 g
Lutein + zeaxanthin 5.00 mcg
Lycopene 0.00 mcg
Lysine 0.07 g
Magnesium, Mg 1.00 mg
Manganese, Mn 0.30 mg
Methionine 0.02 g
Niacin 0.43 mg
Pantothenic acid 0.70 mg
Phenylalanine 0.07 g
Phosphorus, P 37.00 mg
Potassium, K 109.00 mg
Proline 0.10 g
Protein 1.39 g
Retinol 19.00 mcg
Riboflavin 0.03 mg
Selenium, Se 1.90 mcg
Serine 0.07 g
Sodium, Na 484.00 mg
Sugars, total 1.69 g
Theobromine 0.00 mg
Thiamin 0.03 mg
Threonine 0.05 g
Total lipid (fat) 1.88 g
Tryptophan 0.02 g
Tyrosine 0.05 g
Valine 0.07 g
Vitamin A, IU 68.00 IU
Vitamin A, RAE 19.00 mcg_RAE
Vitamin B-12 0.04 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.03 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.07 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 1.10 mcg
Water 85.39 g
Zinc, Zn 0.50 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.

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