Traditional Italian Style Wedding With Meatballs Soup
🥩
UPC Code
041303017166
Data Source
USDA
Package Weight
19 oz/539 g
Serving Sizes
1 cup (245g)
Calories
120
Total Fat
4.5g
6%
Saturated Fat
1.5g
7%
Cholesterol
15mg
5%
Sodium
750mg
33%
Total Carbohydrate
13g
5%
Dietary Fiber
1g
4%
Sugars
1g
Protein
7g
14%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 1 cup of Traditional Italian Style Wedding With Meatballs Soup are
43% in carbs, 34% in fat, and 23% in protein.
carbs:
43%
fat:
34%
protein:
23%
Carbs to Weight Ratio
The carbs to weight ratio of Traditional Italian Style Wedding With Meatballs Soup is 5%.
This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.
Estimated Water to Weight Ratio
The water to weight ratio of Traditional Italian Style Wedding With Meatballs Soup is estimated to be 90%.
This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.
Listed Ingredients
Chicken Broth, Meatballs (Beef, Water, Dehydrated Onion, Textured Soy Protein Concentrate, Romano Cheese [Sheep's Milk, Cheese Culture, Salt, Rennet], Soy Protein Concentrate, Salt, Cracker Meal [Bleached Wheat Flour], Corn Syrup Solids, Spice, Dehydrated Garlic, Dehydrated Parsley), Pasta Acini De Pepe (Semolina [Wheat], Egg White, Niacin, Ferrous Sulfate (Iron), Thiamin Mononitrate, Riboflavin, Folic Acid), Carrots, Celery, Cooked White Chicken Meat, Contains Less Than 2% Of Corn Starch, Salt, Chicken Fat, Potassium Chloride, Yeast Extract, Onion Powder, Maltodextrin, Isolated Soy Protein, Dehydrated Parsley, Natural Flavor, Corn Syrup Solids, Spice, Citric Acid, Beta Carotene [Color].
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