United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  27001, Soup, hot and sour, Chinese restaurant
heading Nutrient Unit
Value per 100 g

cup 233g
Proximates Water g 90.65 211.21
Proximates Energy kcal 39 91
Proximates Protein g 2.58 6.01
Proximates Total lipid (fat) g 1.21 2.82
Proximates Carbohydrate, by difference g 4.35 10.14
Proximates Fiber, total dietary g 0.5 1.2
Proximates Sugars, total g 0.42 0.98
Minerals Calcium, Ca mg 19 44
Minerals Iron, Fe mg 0.64 1.49
Minerals Magnesium, Mg mg 9 21
Minerals Phosphorus, P mg 32 75
Minerals Potassium, K mg 55 128
Minerals Sodium, Na mg 376 876
Minerals Zinc, Zn mg 0.22 0.51
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0
Vitamins Thiamin mg 0.026 0.061
Vitamins Riboflavin mg 0.031 0.072
Vitamins Niacin mg 0.507 1.181
Vitamins Vitamin B-6 mg 0.064 0.149
Vitamins Folate, DFE µg 8 19
Vitamins Vitamin B-12 µg 0.10 0.23
Vitamins Vitamin A, RAE µg 9 21
Vitamins Vitamin A, IU IU 34 79
Vitamins Vitamin E (alpha-tocopherol) mg 0.39 0.91
Vitamins Vitamin D (D2 + D3) µg 0.1 0.2
Vitamins Vitamin D IU 5 12
Vitamins Vitamin K (phylloquinone) µg 1.1 2.6
Lipids Fatty acids, total saturated g 0.229 0.534
Lipids Fatty acids, total monounsaturated g 0.288 0.671
Lipids Fatty acids, total polyunsaturated g 0.311 0.725
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 21 49
Other Caffeine mg 0 0