foodsel.com

• Food A-Z
• Health
• Diary
• Users
• Inbox

• Groups
• Manufacturers
• Nutrients
• A-Z

Cheese is the oldest of all man-made foods

Soup, tomato bisque, canned, prepared with equal volume milk
» Soups, Sauces, and Gravies

Nutrient Amount per 609.0g Proximates Water 496.40 g Energy 481 kcal Energy 2016 kj Protein » 15.29 g Essential amino acids Tryptophan 0.195 g Threonine 0.603 g Isoleucine 0.780 g Leucine 1.261 g Lysine 0.993 g Methionine 0.317 g Phenylalanine 0.658 g Valine 0.865 g Histidine 0.371 g Non-essential amino acids Cystine 0.146 g Tyrosine 0.615 g Arginine 0.512 g Alanine 0.493 g Aspartic acid 1.224 g Glutamic acid 3.934 g Glycine 0.335 g Proline 1.285 g Serine 0.749 g Total lipid (fat) » 16.02 g Fatty acids, total saturated » 7.612 g 4:0, Butanoic, Butyric 0.365 g 6:0, Hexanoic, Caproic 0.183 g 8:0, Octanoic, Caprylic 0.122 g 10:0, Decanoic, Capric 0.244 g 12:0, Dodecanoic, Lauric 0.304 g 14:0, Tetradecanoic, Myristic 1.096 g 16:0, Hexadecanoic, Palmitic 3.410 g 18:0, Octadecanoic, Stearic 1.462 g Fatty acids, total unsaturated » Fatty acids, total monounsaturated » 4.567 g 16:1 undifferentiated, Hexadecenoic, Palmitoleic 0.304 g 18:1 undifferentiated, Octadecenoic, Oleic 4.141 g Fatty acids, total polyunsaturated » 2.984 g 18:2 undifferentiated, Octadecadienoic, Linoleic 2.558 g 18:3 undifferentiated, Octadecatrienoic, Linolenic 0.487 g Cholesterol 55 mg Ash 9.93 g Total carbohydrate » 71.44 g Fiber, total dietary 1.2 g Minerals Calcium, Ca 451 mg Iron, Fe 2.13 mg Magnesium, Mg 61 mg Phosphorus, P 420 mg Potassium, K 1468 mg Sodium, Na 2692 mg Zinc, Zn 1.52 mg Copper, Cu 0.341 mg Manganese, Mn 0.627 mg Vitamins Vitamin C, total ascorbic acid 17.1 mg Vitamin B1 (Thiamin) 0.274 mg Vitamin B2 (Riboflavin) 0.652 mg Niacin 3.039 mg Pantothenic acid 1.218 mg Vitamin B-6 0.341 mg Folate, total 55 mcg Folate, food 55 mcg Folate, DFE 55 mcg Vitamin B-12 1.04 mcg Vitamin A, IU 2132 IU Vitamin A, RAE 152 mcg Retinol 55 mcg

Nederlands | Contact Us | Terms of Service | Privacy Policy
Copyright © IntenCT 2008 — All rights reserved