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Soup, beef noodle, dry, mix |
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Soup, beef noodle, dry, mix (USDA#06077) |
| Serving Size 1 cup (8 fl oz) |
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| Water 4g |
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| Calories 330 |
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| Energy 1381kj |
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| Protein 17g |
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| Total Fat 6g |
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| Ash 22g |
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| Total Carbohydrates 48g |
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| Dietary Fiber 2g |
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| Sugars 5g |
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| Calcium, Ca 48mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 76mg |
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| Phosphorus, P 320mg |
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| Potassium 656mg |
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| Sodium 8408mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 36mcg |
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| Vitamin C, total ascorbic acid 4mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 5mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 122mcg |
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| Folic acid 109mcg |
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| Folate, food 13mcg |
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| Folate, DFE 199mcg_DFE |
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| Choline, total 85mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 1984IU |
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| Vitamin A, RAE 103mcg_RAE |
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| Retinol 5mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 137mcg |
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| Fatty acids, total saturated 2g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 2g |
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| 14:0 0g |
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| 16:0 1g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 2g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 2g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 1g |
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| 18:2 undifferentiated 1g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 13mg |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 1026mcg |
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| Carotene, alpha 309mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 893mcg |
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| Lutein + zeaxanthin 537mcg |
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Soup, beef noodle, dry, mix usda nutrition - Related Content |
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| Thick egg noodles, flavorful chicken broth and several types of vegetables make this a very enjoyable and hearty homemade soup. |
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| Filled with juicy beef, healthy vegetables and a rich broth, this delicious soup is a perfect lunch or dinner meal. |
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| This hearty, economical, old favorite has flavor unequalled by any ready-made version - well worth the time it takes. Cooking the meat on the bone adds a step to the process but provides a richer, deeper flavor. Amount and variety of vegetables can be varied to suit preference and availability. Reheats well - and tastes even better the next day. |
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| A hearty chicken soup that is easy to make. This soup tastes great and will help warm you up on those cold nights. |
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| Chunky beef soup with an Italian flair, slow cooked to bring out the zesty flavor combinations. |
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| Food Processor | Heavy-Duty Mixer
Mixing and Kneading with a Food Processor
A food processor can be used for mixing ingredients and kneading the dough for yeast breads. ... |
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| Hand Mixing on a Flat Surface | Hand Mixing in a Bowl
Hand Mixing on a Flat Surface (Well Method)
A traditional method for dough preparation is to combine the dry and ... |
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Flour is used as the main ingredient for many types of food items including breads, rolls, biscuits, pancakes, waffles, cakes, pastries, and pasta. Some food items, such as ... |
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Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
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General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat ... |
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| A hearty noodle soup made from a combination of egg noodles, small chunks of beef, beef stock, and seasonings. Beef Noodle Soup provides a beefy flavor enhanced with the addition ... |
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| A combination of a traditional Vegetable Soup with beef and beef flavorings added. Somewhat more hearty than soups made with vegetables only, Vegetable Beef Soup contains a ... |
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| One of the most popular varieties of soup, Chicken Noodle Soup is simply made with egg noodles and bits of chicken cooked in a chicken stock. Often the soup will also contain ... |
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| A sandwich meat that is made with cooked beef shavings encased in gelatin and formed into a rectangular-shaped loaf approximately 12 inches in length that is typically 4 inches ... |
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| The area of a steer that extends from the neck to the fifth rib of the chest cavity. Included in the Beef Chuck is the meat extending from the shoulder to the arm most often ... |
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