Prog Lt Itln Style Wedding Sp Progresso Light Italian Style Wedding Soup
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UPC Code
00041196101645
Data Source
USDA
Package Weight
18.5 ONZ
Serving Sizes
1 cup (524g)
Calories
157
Total Fat
4.2g
5%
Saturated Fat
1.4g
7%
Cholesterol
11mg
4%
Sodium
1460mg
63%
Total Carbohydrate
22.3g
8%
Dietary Fiber
2.1g
8%
Sugars
2.7g
Protein
7.8g
16%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 1 cup of Progresso Light Italian Style Wedding Soup are
56% in carbs, 24% in fat, and 20% in protein.
carbs:
56%
fat:
24%
protein:
20%
Carbs to Weight Ratio
The carbs to weight ratio of Progresso Light Italian Style Wedding Soup is 4%.
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 Progresso Light Italian Style Wedding Soup is estimated to be 93%.
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, Carrots, Cooked Meatballs Made With Pork And Turkey (Pork, Turkey, Water, Textured Soy Protein Concentrate, Romano Cheese [Romano Cheese (Pasteurized Sheep's Milk, Cheese Cultures, Salt, Enzymes), Powdered Cellulose Added To Prevent Caking] Bread Crumbs [Bleached Wheat Flour, Dextrose, Salt, Yeast], Corn Syrup, Onions, Salt, Spices, Sodium Phosphates, Garlic Powder, Onion Powder, Natural Flavor), Mezzanini Rigati Pasta (Semolina Wheat, Egg Whites) Spinach. Contains Less Than 2% Of: Corn Protein (Hydrolyzed), Salt, Xanthan Gum, Potassium Chloride, Onion Powder, Flavoring, Sugar, Tomato Extract, Spice, Garlic Powder, Citric Acid, Maltodextrin, Natural Flavor, Beta Carotene (Color).
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