Saltie Public Food Database

Cream Of Asparagus Soup With Lemon, Light Cream & Neufchatel Cheese In A Savory Vegetable Stock

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UPC Code 085239036983
Data Source USDA

Nutrition Facts

Package Weight 16 oz/1 lbs/454 g
Serving Sizes 1 container (454g)
container
Calories 350
Total Fat 26g 33%
Saturated Fat 15g 75%
Cholesterol 77mg 26%
Sodium 958mg 42%
Total Carbohydrate 21g 8%
Dietary Fiber 1.8g 7%
Sugars 7g
Protein 8g 16%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 container of Cream Of Asparagus Soup With Lemon, Light Cream & Neufchatel Cheese In A Savory Vegetable Stock are 24% in carbs, 67% in fat, and 9% in protein.

carbs: 24%
fat: 67%
protein: 9%

Carbs to Weight Ratio

The carbs to weight ratio of Cream Of Asparagus Soup With Lemon, Light Cream & Neufchatel Cheese In A Savory Vegetable Stock 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 Cream Of Asparagus Soup With Lemon, Light Cream & Neufchatel Cheese In A Savory Vegetable Stock is estimated to be 88%.

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

Water, Asparagus, Light Cream, Neufchatel Cheese (Pasteurized Milk And Cream, Salt, Cheese Culture, Carob Bean Gum, Onions, Kale, Contains 2% Or Less Of: Modified Corn Starch, Wheat Flour, Butter (Cream, Salt), Extra Virgin Olive Oil, Garlic, Mirepoix Base (Carrots, Onions, Celery, Salt, Sugar, Corn Oil, Potato Flour, Carrot Powder), Lemon Juice, Lemon Zest (Lemon Peel, Cane Sugar, Natural Lemon Flavor), Sugar, Nisin Preparation And Salt.

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