French Onion Soup
Caloric Content
| 1 | 2 | |
| Calories: | 57 | 114 |
| Protein: | 3.75 | 7.53 gm |
| Carbohydrates: | 8.18 | 16.42 gm |
| Fiber: | .48 | .98 gm |
| Total fats: | 1.74 | 3.49 gm |
| Saturated fats: | .26 | .52 gm |
| Unsaturated fats: | 1.4 | 2.81 gm |
| Cholesterol: | 0 | 0 mg |
1. Canned, Condensed, Diluted - 1 cup, 241 grams
2. Canned, Condensed, Undiluted - 1 cup, 246 grams
Vitamin Content
| 1 | 2 | USRDA | |
| Vitamin A: | 0 | 0 | 5000 IU |
| Thiamine: | .034 | .066 | 1.7 mg |
| Vitamin B-2: | .024 | .049 | 1.7 mg |
| Vitamin B-6: | .048 | .098 | 2.0 mg |
| Vitamin B-12: | .00 | 0 | 6 mcg |
| Biotin: | - | - | 300 mcg |
| Niacin: | .600 | 1.205 | 20 mg |
| Pantothenic Acid: | - | - | 10 mg |
| Folic acid: | 152 | 30.6 | 400 mcg |
| Vitamin C: | 1.2 | 2.5 | 60 mg |
| Vitamin E: | - | - | 30 IU |
1. Canned, Condensed, Diluted - 1 cup, 241 grams
2. Canned, Condensed, Undiluted - 1 cup, 246 grams
Mineral Content
| 1 | 2 | USRDA | |
| Calcium: | 26 | 53 | 1000 mg |
| Copper: | .123 | .246 | 2 mg |
| Iron: | .67 | 1.35 | 18 mg |
| Magnesium: | 2 | 5 | 400 mg |
| Manganese: | .246 | .492 | n/a mg |
| Phosphorus: | 11 | 22 | 1000 mg |
| Potassium: | 69 | 138 | n/a mg |
| Selenium: | - | - | n/a mcg |
| Sodium: | 1053 | 2116 | n/a mg |
| Zinc: | .612 | 1.230 | 15 mg |
1. Canned, Condensed, Diluted - 1 cup, 241 grams
2. Canned, Condensed, Undiluted - 1 cup, 246 grams
Amino Acid Content
| 1 | 2 | |
| Tryptophan: | - | - gm |
| Threonine: | - | - gm |
| Isoleucine: | - | - gm |
| Leucine: | - | - gm |
| Lysine: | - | - gm |
| Methionine: | - | - gm |
| Cysteine: | - | - gm |
| Phenylalanine: | - | - gm |
| Tyrosine: | - | - gm |
| Valine: | - | - gm |
| Arginine: | - | - gm |
| Histidine: | - | - gm |
| Alanine: | - | - gm |
| Aspartic acid: | - | - gm |
| Glutamic acid: | - | - gm |
| Glycine: | - | - gm |
| Proline: | - | - gm |
| Serine: | - | - gm |
1. Canned, Condensed, Diluted - 1 cup, 241 grams
2. Canned, Condensed, Undiluted - 1 cup, 246 grams
References
United States Department of Agriculture. 1980. Composition of Foods: Soups, Sauces and Gravies-Raw-Processed-Prepared. Wash, D.C.
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