|
|
| back to USDA Nutrition Index |
 |
CAMPBELL Soup Company, CAMPBELL'S SELECT Soup, New England Clam Chowder |
|
 |
CAMPBELL Soup Company, CAMPBELL'S SELECT Soup, New England Clam Chowder (USDA#06545) |
| Serving Size 1 cup |
 |
 |
 |
| Water 87g |
 |
| Calories 64 |
 |
| Energy 266kj |
 |
| Protein 2g |
 |
| Total Fat 3g |
 |
| Ash 1g |
 |
| Total Carbohydrates 6g |
 |
| Dietary Fiber 0g |
 |
| Sugars 0g |
 |
| Calcium, Ca 8mg |
 |
| Iron, Fe 0mg |
 |
| Sodium 355mg |
 |
| Vitamin C, total ascorbic acid 0mg |
 |
| Vitamin A, IU 0IU |
 |
| Fatty acids, total saturated 0g |
 |
| Fatty acids, total trans 0g |
 |
| Cholesterol 4mg |
 |
 |
 |
 |
|
 |
|
 |
CAMPBELL Soup Company, CAMPBELL'S SELECT Soup, New England Clam Chowder usda nutrition - Related Content |
 |
 |
 |
 |
 |
|
 |
 |
 |
|
 |
| Bits of meat, clams, and potatoes blend nicely in a thick, full-flavored chowder. |
|
 |
|
|
 |
|
 |
| 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. |
|
 |
 |
 |
|
 |
| This creamy potato soup with the added flavor of mushrooms and leeks is a great addition to your soup recipes. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| Classifications of RiceShort-grain Rice Varieties | Medium-grain Rice Varieties | Long-grain Rice Varieties
Some grains, such as rice, are available in many different ... |
|
 |
|
|
 |
|
 |
| Knife Blades | Knife
Construction | Knife Handles | Types
of Knives
Maintaining and Storing Knives | Tools
for Sharpening Knives
... |
|
 |
|
|
 |
|
 |
|
Soup pasta consists of pasta shapes that range in size from small to very tiny. The larger of the soup pastas are used in thicker based soups and the tiny and smaller ... |
|
 |
|
|
 |
|
 |
|
Beef cuts should be selected according to the planned method of cooking. For example, if beef is to be cooked on a grill, a tougher cut from the round or plate should not ... |
|
 |
|
|
 |
|
 |
| The New Food Guide Pyramid Defined | Estimated Daily Calorie Requirements
The New Food Guide Pyramid Defined
In April of 2005, the USDA unveiled the new food guide pyramid ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
| A type of rye bread containing a greater proportion of wheat flour than rye. It has a lightly colored crumb and a chewy, but tasty crust. A small portion of caraway is often added ... |
|
 |
|
|
 |
|
 |
| The top section of a Porterhouse steak, which is a crosscut beefsteak containing part of the tenderloin and part of the top loin. The Porterhouse contains a "T" shaped bone that ... |
|
 |
|
|
 |
|
 |
| A combination of water and liquid processed from clam meat that has been cooked. The blend of liquids is used as a cooking base or stock to enhance the flavor of soups, chowders, ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|
|
 |
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2009 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
 |
|