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Soup, turkey vegetable, canned, prepared with equal volume water
| Calories 30 |
Calories from Fat 11 |
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[1] |
| Nutrient | Quantity | Units |
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| Alanine | 0.07 | g | | Alcohol, ethyl | 0.00 | g | | Arginine | 0.06 | g | | Ash | 0.99 | g | | Aspartic acid | 0.11 | g | | Calcium, Ca | 7.00 | mg | | Carbohydrate, by difference | 3.58 | g | | Cholesterol | 1.00 | mg | | Copper, Cu | 0.05 | mg | | Cystine | 0.01 | g | | Energy | 126.00 | kJ | | Energy | 30.00 | kcal | | Fatty acids, total monounsaturated | 0.55 | g | | Fatty acids, total polyunsaturated | 0.28 | g | | Fatty acids, total saturated | 0.37 | g | | Fiber, total dietary | 0.20 | g | | Folate, DFE | 2.00 | mcg_DFE | | Folate, food | 2.00 | mcg | | Folate, total | 2.00 | mcg | | Folic acid | 0.00 | mcg | | Glutamic acid | 0.32 | g | | Glycine | 0.08 | g | | Histidine | 0.03 | g | | Iron, Fe | 0.32 | mg | | Isoleucine | 0.05 | g | | Leucine | 0.08 | g | | Lysine | 0.08 | g | | Magnesium, Mg | 2.00 | mg | | Manganese, Mn | 0.10 | mg | | Methionine | 0.02 | g | | Niacin | 0.42 | mg | | Pantothenic acid | 0.20 | mg | | Phenylalanine | 0.05 | g | | Phosphorus, P | 17.00 | mg | | Potassium, K | 73.00 | mg | | Proline | 0.07 | g | | Protein | 1.28 | g | | Retinol | 0.00 | mcg | | Riboflavin | 0.02 | mg | | Serine | 0.04 | g | | Sodium, Na | 376.00 | mg | | Thiamin | 0.01 | mg | | Threonine | 0.04 | g | | Total lipid (fat) | 1.26 | g | | Tryptophan | 0.01 | g | | Tyrosine | 0.03 | g | | Valine | 0.06 | g | | Vitamin A, IU | 1014.00 | IU | | Vitamin A, RAE | 51.00 | mcg_RAE | | Vitamin B-12 | 0.07 | mcg | | Vitamin B-6 | 0.02 | mg | | Vitamin C, total ascorbic acid | 0.00 | mg | | Water | 92.89 | g | | Zinc, Zn | 0.25 | mg | References:
- Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
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