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Soup, tomato, ready to eat

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total8.8 %
   Fat, total18.5 %
   Carbohydrate, total72.7 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy304kJ
Protein, total1.6g
   total-N0.3g
Fat, total1.5g
   saturated fatty acids0.3g
   monounsaturated fatty acids0.3g
   polyunsaturated fatty acids0.8g
Carbohydrate, total13.2g
   carbohydrate, available12.8g
   dietary fibre0.4g
Alcohol0g
Ash2.4g
Moisture81.3g

Vitamins
Vitamin A56RE
Vitamin B1, thiamin0.07mg
Vitamin B2, riboflavin0.04mg
Niacin equivalents1.37NE
   niacin1.1mg
   tryptophan0.267mg
Vitamin B60.09mg
Pantothenic Acid0.12mg
Folates12μg
Vitamin B120μg
Vitamin C53mg
   L-Ascorbic Acid53mg

Minerals
Sodium, Na695mg
Potassium, K210mg
Calcium, Ca11mg
Magnesium, Mg6mg
Phosphorus, P27mg
Iron, Fe1.4mg
Copper, Cu0.2mg
Zinc, Zn0.194mg
Manganese, Mn0.2mg

Carbohydrates
C 4:00g
C 6:00.01g
C 8:00g
C 10:00g
C 12:00g
C 14:00.02g
C 16:00.158g
C 18:00.069g
C 16:10.01g
C 18:1, n-90.328g
C 18:2, n-60.624g
C 18:3, n-30.129g

Sums lipids
Sum saturated0.287g
Sum monounsaturated0.338g
Sum polyunsaturated0.752g
Sum n-3 fatty acids0.129g
Sum n-6 fatty acids0.624g

Cholesterol
Cholesterol0mg

Amino acids
Isoleucin47mg
Leucine79mg
Lysine39mg
Methionine18mg
Cystine22mg
Phenylalanine55mg
Tyrosine34mg
Threonine42mg
Tryptophan16mg
Valine52mg
Arginine47mg
Histidine29mg
Alanine45mg
Aspartic acid130mg
Glutamic acid620mg
Glycine42mg
Proline110mg
Serine63mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 1058