foodsel.com

• Food A-Z
• Health
• Diary
• Users
• Inbox

• Groups
• Manufacturers
• Nutrients
• A-Z

Italians consume a million and a half tons of spaghetti every year

Soup, pea, green, canned, prepared with equal volume milk
» Soups, Sauces, and Gravies

Nutrient Amount per 616.0g Proximates Water 480.05 g Energy 579 kcal Energy 2421 kj Protein » 30.62 g Essential amino acids Tryptophan 0.314 g Threonine 1.177 g Isoleucine 1.312 g Leucine 2.464 g Lysine 2.014 g Methionine 0.499 g Phenylalanine 1.386 g Valine 1.725 g Histidine 0.678 g Non-essential amino acids Cystine 0.283 g Tyrosine 1.084 g Arginine 2.070 g Alanine 1.232 g Aspartic acid 2.877 g Glutamic acid 5.969 g Glycine 1.041 g Proline 2.020 g Serine 1.374 g Total lipid (fat) » 17.06 g Fatty acids, total saturated » 9.733 g 4:0, Butanoic, Butyric 0.493 g 6:0, Hexanoic, Caproic 0.246 g 8:0, Octanoic, Caprylic 0.185 g 10:0, Decanoic, Capric 0.370 g 12:0, Dodecanoic, Lauric 0.431 g 14:0, Tetradecanoic, Myristic 1.540 g 16:0, Hexadecanoic, Palmitic 4.189 g 18:0, Octadecanoic, Stearic 1.971 g Fatty acids, total unsaturated » Fatty acids, total monounsaturated » 5.298 g 16:1 undifferentiated, Hexadecenoic, Palmitoleic 0.370 g 18:1 undifferentiated, Octadecenoic, Oleic 4.743 g Fatty acids, total polyunsaturated » 1.294 g 18:2 undifferentiated, Octadecadienoic, Linoleic 1.047 g 18:3 undifferentiated, Octadecatrienoic, Linolenic 0.246 g Cholesterol 43 mg Ash 10.16 g Total carbohydrate » 78.17 g Fiber, total dietary 6.8 g Minerals Calcium, Ca 419 mg Iron, Fe 4.87 mg Magnesium, Mg 136 mg Phosphorus, P 579 mg Potassium, K 912 mg Sodium, Na 2353 mg Zinc, Zn 4.25 mg Copper, Cu 0.949 mg Manganese, Mn 1.602 mg Vitamins Vitamin C, total ascorbic acid 6.8 mg Vitamin B1 (Thiamin) 0.376 mg Vitamin B2 (Riboflavin) 0.647 mg Niacin 3.252 mg Pantothenic acid 1.355 mg Vitamin B-6 0.253 mg Folate, total 18 mcg Folate, food 18 mcg Folate, DFE 18 mcg Vitamin B-12 1.05 mcg Vitamin A, IU 862 IU Vitamin A, RAE 160 mcg Retinol 136 mcg

Nederlands | Contact Us | Terms of Service | Privacy Policy
Copyright © IntenCT 2008 — All rights reserved