Prepared Dishes · SOURCE-BASED NUTRITION
Soup, cream of onion, canned, prepared with equal volume water nutrition facts
SR Legacy
Soup, cream of onion, canned, prepared with equal volume water. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 44 kcal | — |
| Protein | 1.13 g | 2.3% |
| Carbohydrate, by difference | 5.2 g | 1.9% |
| Total lipid (fat) | 2.16 g | 2.8% |
| Fiber, total dietary | 0.4 g | 1.4% |
| Fatty acids, total saturated | 0.6 g | 3% |
| Cholesterol | 6 mg | 2% |
| Sodium, Na | 380 mg | 16.5% |
| Potassium, K | 49 mg | 1% |
| Calcium, Ca | 14 mg | 1.1% |
| Iron, Fe | 0.26 mg | 1.4% |
| Magnesium, Mg | 2 mg | 0.5% |
| Phosphorus, P | 15 mg | 1.2% |
| Zinc, Zn | 0.06 mg | 0.5% |
| Copper, Cu | 0.06 mg | 6.7% |
| Manganese, Mn | 0.1 mg | 4.3% |
| Vitamin A, RAE | 6 µg | 0.7% |
| Vitamin C, total ascorbic acid | 0.5 mg | 0.6% |
| Thiamin | 0.02 mg | 1.8% |
| Riboflavin | 0.03 mg | 2.4% |
| Niacin | 0.21 mg | 1.3% |
| Pantothenic acid | 0.12 mg | 2.4% |
| Vitamin B-6 | 0.01 mg | 0.6% |
| Folate, DFE | 3 µg | 0.8% |
| Vitamin B-12 | 0.02 µg | 0.8% |
| Ash | 1.1 g | — |
| Fatty acids, total monounsaturated | 0.86 g | — |
| Fatty acids, total polyunsaturated | 0.6 g | — |
| Folate, food | 3 µg | — |
| Folate, total | 3 µg | — |
| Folic acid | 0 µg | — |
| MUFA 16:1 | 0.02 g | — |
| MUFA 18:1 | 0.84 g | — |
| PUFA 18:2 | 0.55 g | — |
| PUFA 18:3 | 0.04 g | — |
| Retinol | 0 µg | — |
| SFA 10:0 | 0.01 g | — |
| SFA 12:0 | 0.02 g | — |
| SFA 14:0 | 0.06 g | — |
| SFA 16:0 | 0.31 g | — |
| SFA 18:0 | 0.16 g | — |
| SFA 4:0 | 0.02 g | — |
| SFA 6:0 | 0.01 g | — |
| SFA 8:0 | 0.01 g | — |
| Vitamin A, IU | 121 iu | — |
| Water | 90.5 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Copper (6.7% DV), Manganese (4.3% DV) and Riboflavin (B2) (2.4% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Copper: iron metabolism and nerves
This amount provides 0.06 mg. Copper supports energy production, connective tissue, iron metabolism, and normal nervous and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceManganese: metabolism and antioxidant enzymes
This amount provides 0.1 mg. Manganese supports metabolism, bone formation and antioxidant enzyme systems. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceRiboflavin (B2): energy and cell growth
This amount provides 0.03 mg. Riboflavin helps convert food into energy and supports cell growth, development and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePantothenic acid (B5): fatty-acid and energy metabolism
This amount provides 0.12 mg. Pantothenic acid is needed to make coenzyme A, which is central to fatty-acid and energy metabolism. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceThiamin (B1): energy and cell function
This amount provides 0.02 mg. Thiamin helps turn food into energy and supports normal cell growth and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceDietary fiber: digestion and fullness
This amount provides 0.4 g. Dietary fiber supports digestion, adds bulk to stool, and can help with fullness. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
Contributes Copper
This amount provides 0.06 mg. Copper supports energy production, connective tissue, iron metabolism, and normal nervous and immune function. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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