United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  06964, Soup, tomato, low sodium, with water
heading Nutrient Unit
Value per 100 g

serving 1 cup 248 g

fl oz 31 g
Proximates Water g 91.38 226.62 28.33
Proximates Energy kcal 30 74 9
Proximates Protein g 0.79 1.96 0.24
Proximates Total lipid (fat) g 0.28 0.69 0.09
Proximates Carbohydrate, by difference g 6.57 16.29 2.04
Proximates Fiber, total dietary g 0.6 1.5 0.2
Proximates Sugars, total g 3.97 9.85 1.23
Minerals Calcium, Ca mg 8 20 2
Minerals Iron, Fe mg 0.54 1.34 0.17
Minerals Magnesium, Mg mg 7 17 2
Minerals Phosphorus, P mg 14 35 4
Minerals Potassium, K mg 112 278 35
Minerals Sodium, Na mg 33 82 10
Minerals Zinc, Zn mg 0.12 0.30 0.04
Vitamins Vitamin C, total ascorbic acid mg 6.3 15.6 2.0
Vitamins Thiamin mg 0.019 0.047 0.006
Vitamins Riboflavin mg 0.031 0.077 0.010
Vitamins Niacin mg 0.505 1.252 0.157
Vitamins Vitamin B-6 mg 0.042 0.104 0.013
Vitamins Folate, DFE µg 0 0 0
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 10 25 3
Vitamins Vitamin A, IU IU 192 476 60
Vitamins Vitamin E (alpha-tocopherol) mg 0.17 0.42 0.05
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Vitamins Vitamin K (phylloquinone) µg 1.5 3.7 0.5
Lipids Fatty acids, total saturated g 0.076 0.188 0.024
Lipids Fatty acids, total monounsaturated g 0.088 0.218 0.027
Lipids Fatty acids, total polyunsaturated g 0.093 0.231 0.029
Lipids Cholesterol mg 0 0 0
Other Caffeine mg 0 0 0