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Food Nutrients
All Food Categories | Soups, Sauces, and Gravies
CAMPBELL'S SELECT Soup, Slow Roasted Beef and Vegetables Soup
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Nutrient
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Value per 100 grams
of edible portion
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1.000 cup 248.00 g | 1.000 can 524.00 g |
| Proximates |
| Energy | 43.00 kcal | 106.640 kcal | 225.320 kcal |
| Galactose | 0.00 g | 0.000 g | 0.000 g |
| Protein | 3.25 g | 8.060 g | 17.030 g |
| Fiber, total dietary | 0.90 g | 2.232 g | 4.716 g |
| Glucose (dextrose) | 0.18 g | 0.446 g | 0.943 g |
| Total lipid (fat) | 0.87 g | 2.158 g | 4.559 g |
| Energy | 179.00 kJ | 443.920 kJ | 937.960 kJ |
| Fructose | 0.18 g | 0.446 g | 0.943 g |
| Starch | 2.75 g | 6.820 g | 14.410 g |
| Water | 89.15 g | 221.092 g | 467.146 g |
| Ash | 1.27 g | 3.150 g | 6.655 g |
| Maltose | 0.00 g | 0.000 g | 0.000 g |
| Sucrose | 0.58 g | 1.438 g | 3.039 g |
| Carbohydrate, by difference | 5.46 g | 13.541 g | 28.610 g |
| Sugars, total | 0.95 g | 2.356 g | 4.978 g |
| Lactose | 0.00 g | 0.000 g | 0.000 g |
| Minerals |
| Sodium, Na | 181.00 mg | 448.880 mg | 948.440 mg |
| Magnesium, Mg | 10.00 mg | 24.800 mg | 52.400 mg |
| Copper, Cu | 0.03 mg | 0.062 mg | 0.131 mg |
| Potassium, K | 388.00 mg | 962.240 mg | 2033.120 mg |
| Zinc, Zn | 0.45 mg | 1.116 mg | 2.358 mg |
| Manganese, Mn | 0.05 mg | 0.129 mg | 0.272 mg |
| Iron, Fe | 0.56 mg | 1.389 mg | 2.934 mg |
| Phosphorus, P | 47.00 mg | 116.560 mg | 246.280 mg |
| Calcium, Ca | 15.00 mg | 37.200 mg | 78.600 mg |
| Selenium, Se | 3.00 µg | 7.440 µg | 15.720 µg |
| Vitamins |
| Vitamin C, total ascorbic acid | 0.50 mg | 1.240 mg | 2.620 mg |
| Thiamin | 0.01 mg | 0.037 mg | 0.079 mg |
| Niacin | 1.10 mg | 2.735 mg | 5.780 mg |
| Riboflavin | 0.01 mg | 0.037 mg | 0.079 mg |
| Vitamin A, IU | 2041.00 IU | 5061.680 IU | 10694.840 IU |
| Lipids |
| Fatty acids, total saturated | 0.20 g | 0.506 g | 1.069 g |
| Cholesterol | 4.00 mg | 9.920 mg | 20.960 mg |
| Amino Acids |
Data provided by Nutrient Data Laboratory.
USDA National Nutrient Database for Standard Reference, Release 25. U.S. Department of Agriculture, Agricultural Research Service. 2012.
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