| back to USDA Nutrition Index |
 |
Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk |
|
|
Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk (USDA#06230) |
| Serving Size 1 serving 1 cup |
|
|
|
| Water 85g |
|
| Calories 61 |
|
| Energy 254kj |
|
| Protein 3g |
|
| Total Fat 2g |
|
| Ash 1g |
|
| Total Carbohydrates 7g |
|
| Dietary Fiber 0g |
|
| Sugars 2g |
|
| Calcium, Ca 68mg |
|
| Iron, Fe 1mg |
|
| Magnesium, Mg 12mg |
|
| Phosphorus, P 174mg |
|
| Potassium 184mg |
|
| Sodium 358mg |
|
| Zinc, Zn 0mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 8mg |
|
| Selenium, Se 4mcg |
|
| Vitamin C, total ascorbic acid 2mg |
|
| Thiamin 8mg |
|
| Riboflavin 0mg |
|
| Niacin 0mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 7mg |
|
| Folate, total 9mcg |
|
| Folic acid 0mcg |
|
| Folate, food 9mcg |
|
| Folate, DFE 9mcg_DFE |
|
| Choline, total 11mg |
|
| Vitamin B-12 4mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 126IU |
|
| Vitamin A, RAE 37mcg_RAE |
|
| Retinol 37mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Tocopherol, beta 0mg |
|
| Tocopherol, gamma 0mg |
|
| Tocopherol, delta 0mg |
|
| Vitamin D 22IU |
|
| Vitamin K (phylloquinone) 0mcg |
|
| Fatty acids, total saturated 0g |
|
| 4:0 4g |
|
| 6:0 2g |
|
| 8:0 1g |
|
| 10:0 2g |
|
| 12:0 2g |
|
| 13:0 0g |
|
| 14:0 9g |
|
| 15:0 0g |
|
| 16:0 0g |
|
| 17:0 7g |
|
| 18:0 0g |
|
| 20:0 8g |
|
| 22:0 0g |
|
| Fatty acids, total monounsaturated 0g |
|
| 14:1 8g |
|
| 15:1 0g |
|
| 16:1 undifferentiated 0g |
|
| 16:1 c 0g |
|
| 17:1 3g |
|
| 18:1 undifferentiated 0g |
|
| 18:1 c 0g |
|
| 18:1 t 4g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:2 n-6 c,c 2g |
|
| 18:2 i 4g |
|
| 18:3 undifferentiated 8g |
|
| 18:3 n-3 c,c,c 4g |
|
| 18:4 0g |
|
| 20:3 undifferentiated 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Fatty acids, total trans 3g |
|
| Cholesterol 7mg |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 2mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 1mcg |
|
|
|
|
|
|
|
|
Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Bits of meat, clams, and potatoes blend nicely in a thick, full-flavored chowder. |
|
|
|
|
|
|
|
| This recipe contains 275 calories and 7 grams of fat.
I found that the ceasar salad dressing and red onion paired very well together and essentially "made" the dish. |
|
|
|
|
|
|
|
| Creamy cheesecake. Perfect with any fruit topping, preferably strawberries for me. |
|
|
 |
|
|
|
| Although the ingredients are traditional, adding vegetables after the meat is half done keeps their flavors and textures intact. |
|
|
 |
|
|
|
| Zesty sauce gives these steaks great flavor. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
By making a few adjustments to your favorite recipes,you can minimize the fat content in your daily diet. Use thesuggested low-fat substitutions for the ingredients ... |
|
|
|
|
|
|
|
|
Because blueberries are very perishable, do not wash them until just before consuming or cooking. Blueberries do not need to be peeled, seeded, cored or trimmed before ... |
|
|
|
|
|
|
|
|
Preparing bananas for cooking and to use in recipes is a simple process. For complete instructions, follow the steps below.
Peel and Slice Bananas
Cavendish ... |
|
|
|
|
|
|
|
|
See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Temperatures and Processing Times | Canning Methods ... |
|
|
|
|
|
|
|
|
See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Methods | Canning Safety, Storage, and Tips
Canning - ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Milk containing 1% percent milk fat. Although many will consider skim milk, which contains 1 percent or less of milk fat to be a low-fat milk, the typical classification for a ... |
|
|
|
|
|
|
|
| Food products containing a designated percentage of fat solids that overall are less than other similar products in the same type and category and they must not contain more than ... |
|
|
|
|
|
|
|
| A rich flavored soup prepared with small pieces of clam, bits of vegetables, and cooked in a stock that may be cream-based or water-based. Additional ingredients may include ... |
|
|
|
|
|
|
|
| A variety of Clam Chowder that is made from a water and milk-based stock. Similar to other Chowders, this type of Clam Chowder is always made with tomatoes. Additional ... |
|
|
|
|
|
|
|
| Milk containing 2% percent milk fat. Many consider low-fat milks containing 1% or less of milk fat such as 1% low-fat milk or skim milk to be reduced-fat milks however, the actual ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration on how to prepare pineapple rings from a fresh pineapple. For more information on pineapple and recipes visit RecipeTips.com. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
