| back to USDA Nutrition Index |
 |
Soup, cream of mushroom, canned, prepared with equal volume low fat (2%) milk |
|
 |
Soup, cream of mushroom, canned, prepared with equal volume low fat (2%) milk (USDA#06243) |
| Serving Size 1 serving 1 cup |
 |
 |
 |
| Water 86g |
 |
| Calories 67 |
 |
| Energy 282kj |
 |
| Protein 2g |
 |
| Total Fat 3g |
 |
| Ash 1g |
 |
| Total Carbohydrates 5g |
 |
| Dietary Fiber 0g |
 |
| Sugars 3g |
 |
| Sucrose 0g |
 |
| Glucose (dextrose) 0g |
 |
| Fructose 0g |
 |
| Lactose 2g |
 |
| Maltose 0g |
 |
| Galactose 0g |
 |
| Calcium, Ca 66mg |
 |
| Iron, Fe 0mg |
 |
| Magnesium, Mg 8mg |
 |
| Phosphorus, P 62mg |
 |
| Potassium 108mg |
 |
| Sodium 332mg |
 |
| Zinc, Zn 0mg |
 |
| Copper, Cu 8mg |
 |
| Manganese, Mn 4mg |
 |
| Selenium, Se 2mcg |
 |
| Vitamin C, total ascorbic acid 0mg |
 |
| Thiamin 4mg |
 |
| Riboflavin 0mg |
 |
| Niacin 0mg |
 |
| Pantothenic acid 0mg |
 |
| Vitamin B-6 0mg |
 |
| Folate, total 3mcg |
 |
| Folic acid 0mcg |
 |
| Folate, food 3mcg |
 |
| Folate, DFE 3mcg_DFE |
 |
| Choline, total 13mg |
 |
| Vitamin B-12 0mcg |
 |
| Vitamin B-12, added 0mcg |
 |
| Vitamin A, IU 112IU |
 |
| Vitamin A, RAE 33mcg_RAE |
 |
| Retinol 32mcg |
 |
| Vitamin E (alpha-tocopherol) 0mg |
 |
| Vitamin E, added 0mg |
 |
| Vitamin K (phylloquinone) 0mcg |
 |
| Fatty acids, total saturated 1g |
 |
| 4:0 4g |
 |
| 6:0 2g |
 |
| 8:0 1g |
 |
| 10:0 3g |
 |
| 12:0 3g |
 |
| 13:0 0g |
 |
| 14:0 0g |
 |
| 15:0 0g |
 |
| 16:0 0g |
 |
| 17:0 0g |
 |
| 18:0 0g |
 |
| 20:0 0g |
 |
| 22:0 8g |
 |
| 24:0 7g |
 |
| Fatty acids, total monounsaturated 0g |
 |
| 14:1 0g |
 |
| 15:1 1g |
 |
| 16:1 undifferentiated 3g |
 |
| 17:1 0g |
 |
| 18:1 undifferentiated 0g |
 |
| 20:1 0g |
 |
| 22:1 undifferentiated 1g |
 |
| Fatty acids, total polyunsaturated 0g |
 |
| 18:2 undifferentiated 0g |
 |
| 18:3 undifferentiated 1g |
 |
| 18:4 0g |
 |
| 20:2 n-6 c,c 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 4g |
 |
| Fatty acids, total trans-monoenoic 4g |
 |
| Fatty acids, total trans-polyenoic 4g |
 |
| Cholesterol 4mg |
 |
| Alcohol, ethyl 0g |
 |
| Caffeine 0mg |
 |
| Theobromine 0mg |
 |
| Carotene, beta 2mcg |
 |
| Carotene, alpha 0mcg |
 |
| Cryptoxanthin, beta 0mcg |
 |
| Lycopene 0mcg |
 |
| Lutein + zeaxanthin 0mcg |
 |
 |
 |
 |
|
 |
|
 |
Soup, cream of mushroom, canned, prepared with equal volume low fat (2%) milk usda nutrition - Related Content |
 |
 |
 |
 |
 |
|
 |
 |
 |
|
 |
| Despite the name and the rich creamy taste, this soup does not have cream in it! |
|
 |
 |
 |
|
 |
| A light and creamy sauce to baste and then top poultry and upland game. |
|
 |
 |
 |
|
 |
| This delicious, chunky soup benefits from using several kinds of mushrooms, especially wild ones - but use whatever is available. |
|
 |
 |
 |
|
 |
| With a creamy but light mushroom base, the pheasant becomes tender textured and flavor-enhanced from the sauce. The sauce then becomes a nice complement as a topping for the sliced meat. |
|
 |
 |
 |
|
 |
| The dry ingredients of this satisfying wild rice soup are measured and jarred as a ready-to-use soup mix, allowing you to prepare it whenever an easy, quickly prepared meal is required. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
|
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 ... |
|
 |
|
|
 |
|
 |
| Much like other varieties of cream-based soups, Cream of Mushroom is a thick soup that is commonly used as an ingredient for recipes. Cream of Mushroom soup is made with either ... |
|
 |
|
|
 |
|
 |
| Any type of soup that is prepared by adding cream at the end of the cooking process. The soup is often pureed before the cream is added. The finished soup has a smooth texture and ... |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
| Made from beef stock, water, tomato puree and mushrooms, this variety of soup can be is prepared to be served as a lunch item or as an ingredient to be used in baking and cooking ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| 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. |
|
 |
|
|
 |
|
 |
| RecipeTips.com's video demonstration, 'How to Make Whipped Cream,' is an easy-to-follow guide for making whipped cream. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|