![Soup](https://foodnutri.com/web/img/foods/sauce.png)
Soup
CAMPBELL Soup Company, PACE, Enchilada Sauce
40 kcal
Energy
0.0 g
Fat
0.0 g
Saturates
6.7 g
Sugar
2.2 g
Salt
![carbs](https://foodnutri.com//web/img/carbs.png)
![fat](https://foodnutri.com//web/img/fat.png)
![protein](https://foodnutri.com//web/img/protein.png)
Caloric Ratio
Nutrition
Calories % Daily Value | ||
---|---|---|
Total Calories | 40 (167 kJ) | |
from Carbohydrate | 33 (140 kJ) | |
from Fat | 0 (0 kJ) | |
from Protein | 7 (28 kJ) | |
from Alcohol | 0 (0 kJ) |
Carbohydrates % Daily Value | ||
---|---|---|
Total Carbohydrates | 8.3 g | |
Dietary Fiber | 1.7 g | |
Starch | ~ | |
Sugars | 6.7 g | |
Sucrose | ~ | |
Glucose | ~ | |
Fructose | ~ | |
Lactose | ~ | |
Maltose | ~ | |
Galactose | ~ |
Fats & Fatty Acids % Daily Value | ||
---|---|---|
Total Fat | 0.0 g | |
Saturated Fat | 0.0 g | |
Butyric Acid | ~ | |
Caproic Acid | ~ | |
Caprylic Acid | ~ | |
Capric Acid | ~ | |
Lauric Acid | ~ | |
Tridecylic Acid | ~ | |
Myristic Acid | ~ | |
Pentadecanoic Acid | ~ | |
Palmitic Acid | ~ | |
Margaric Acid | ~ | |
Stearic Acid | ~ | |
Arachidic Acid | ~ | |
Behenic Acid | ~ | |
Lignoceric Acid | ~ | |
Monounsaturated Fat | ~ | |
Myristoleic Acid | ~ | |
15:1 | ~ | |
Palmitoleic Acid | ~ | |
16:1 c | ~ | |
16:1 t | ~ | |
17:1 | ~ | |
Oleic Acid | ~ | |
18:1 c | ~ | |
18:1 t | ~ | |
Gadoleic Acid | ~ | |
Erucic Acid | ~ | |
22:1 c | ~ | |
22:1 t | ~ | |
Nervonic Acid | ~ | |
Polyunsaturated Fat | ~ | |
Linoleic Acid | ~ | |
18:2 CLAs | ~ | |
18:2 n-6 c,c | ~ | |
18:2 t,t | ~ | |
18:2 i | ~ | |
18:2 t | ~ | |
Linolenic Acid | ~ | |
alpha-Linolenic Acid | ~ | |
gamma-Linolenic acid | ~ | |
Parinaric Acid | ~ | |
Eicosadienoic Acid | ~ | |
Eicosatrienoic Acid | ~ | |
20:3 n-3 | ~ | |
Dihomo-gamma-linolenic acid | ~ | |
Arachidonic Acid | ~ | |
20:4 n-6 | ~ | |
Timnodonic Acid | ~ | |
Clupanodonic Acid | ~ | |
Docosahexaenoic Acid | ~ | |
Trans Fat | ~ | |
Omega-3 Fatty Acids | ~ | |
Omega-6 Fatty Acids | ~ |
Sterols % Daily Value | ||
---|---|---|
Cholesterol | 0.0 mg | |
Phytosterols | ~ | |
Campesterol | ~ | |
Stigmasterol | ~ | |
Beta-sitosterol | ~ |
Protein & Amino Acids % Daily Value | ||
---|---|---|
Protein | 1.7 g | |
Essential Aminos | ||
Histidine | ~ | |
Isoleucine | ~ | |
Leucine | ~ | |
Lysine | ~ | |
Methionine | ~ | |
Phenylalanine | ~ | |
Threonine | ~ | |
Tryptophan | ~ | |
Valine | ~ | |
Non-essential Aminos | ||
Alanine | ~ | |
Arginine | ~ | |
Aspartic Acid | ~ | |
Cystine | ~ | |
Glutamic Acid | ~ | |
Glycine | ~ | |
Proline | ~ | |
Serine | ~ | |
Tyrosine | ~ |
Other Nutrients % Daily Value | |
---|---|
Alcohol | ~ |
Water | 87.1 g |
Ash | 2.9 g |
Caffiene | ~ |
Theobromine | ~ |
Vitamins % Daily Value | ||
---|---|---|
Betaine | ~ | |
Choline | ~ | |
Vitamin A | 667 IU | |
Vitamin B1 (thiamine) | ~ | |
Vitamin B2 (riboflavin) | ~ | |
Vitamin B3 (niacin) | ~ | |
Vitamin B5 (pantothenic acid) | ~ | |
Vitamin B6 (pyridoxine) | ~ | |
Vitamin B9 (folate) | ~ | |
Vitamin B12 (cobalamin) | ~ | |
Vitamin C | 2.0 mg | |
Vitamin D | ~ | |
Vitamin E | ~ | |
Vitamin K | ~ |
Minerals % Daily Value | ||
---|---|---|
Calcium | ~ | |
Copper | ~ | |
Fluoride | ~ | |
Iron | 0.6 mg | |
Magnesium | ~ | |
Manganese | ~ | |
Phosphorus | ~ | |
Potassium | ~ | |
Sodium | 867.0 mg | |
Zinc | ~ |
![Soup](https://foodnutri.com/web/img/ids/692.png)
About Soup
Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid than stews. Here is a "list of soups":http://en.wikipedia. Read More
Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid than stews. Here is a "list of soups":http://en.wikipedia.org/wiki/List_of_soups.