Information in simple English

Celery soup, cream of, prepared with water, home recipe, canned or ready-to-serve

Nutrition Facts
Serving Size 100 g
Amount Per Serving
Calories
37
 
% Daily Values*
Total Fat
2.26g
3%
Saturated Fat
0.568g
3%
Trans Fat
0g
Polyunsaturated Fat
1.02g
Monounsaturated Fat
0.522g
Cholesterol
6mg
2%
Sodium
264mg
11%
Total Carbohydrate
3.57g
1%
Dietary Fiber
0.3g
1%
Total Sugars
0.68g
Includes 0g Added Sugars
0%
Protein
0.67g
1%
Vitamin D
0mcg
0%
Calcium
18mg
1%
Iron
0.25mg
1%
Potassium
50mg
1%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calories per gram:
Fat 9   .   Carbohydrate 4   .   Protein 4


Other Nutrients (Celery soup, cream of, prepared with water, home recipe, canned or ready-to-serve)

Carotene, beta77mcg
Choline, total4.6mg
Copper, Cu0.062mg
Folate, DFE1mcg
Folate, food1mcg
Folate, total1mcg
Lutein + zeaxanthin79mcg
MUFA 16:10.025g
MUFA 18:10.482g
Magnesium, Mg3mg
Niacin0.134mg
PUFA 18:20.984g
PUFA 18:30.03g
Phosphorus, P15mg
Retinol5mcg
Riboflavin0.02mg
SFA 10:00.025g
SFA 12:00.02g
SFA 14:00.081g
SFA 16:00.233g
SFA 18:00.117g
SFA 4:00.025g
SFA 6:00.02g
SFA 8:00.01g
Selenium, Se0.9mcg
Thiamin0.012mg
Vitamin A, RAE11mcg
Vitamin B-120.02mcg
Vitamin B-60.005mg
Vitamin C, total ascorbic acid0.1mg
Vitamin E (alpha-tocopherol)0.7mg
Vitamin K (phylloquinone)8.7mcg
Water92.3g
Zinc, Zn0.07mg


FDA recommended per day amounts of nutrients to consume:
Fat 78g
Carb 275g
Fiber 28g
Added Sugar 50g
Cholesterol 300mg
Sodium 2300mg
Protein 50g
Vitamin D 20mcg
Calcium 1300mg
Iron 18mg
Potassium 4700mg

Related Foods:

Coleslaw, non-lettuce salads

Eggs and omelets

Mashed potatoes and white potato mixtures

Olives, pickles, pickled vegetables

Other fruits and fruit salads

Other vegetables and combinations

Pasta mixed dishes, excludes macaroni and cheese

Poultry mixed dishes

Salad dressings and vegetable oils

Seafood mixed dishes

Soups

Vegetable dishes

Vegetable juice


Sources: