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CAMPBELL Soup Company, PREGO Pasta, Mushroom and Garlic Italian Sauce, ready-to-serve Nutrition
This page is all about the nutrition of CAMPBELL Soup Company, PREGO Pasta, Mushroom and Garlic Italian Sauce, ready-to-serve. Learn about the carbs, calories, fat, sodium, and other nutrients that are found in CAMPBELL Soup Company, PREGO Pasta, Mushroom and Garlic Italian Sauce, ready-to-serve .
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CAMPBELL Soup Company, PREGO Pasta, Mushroom and Garlic Italian Sauce, ready-to-serve
Food Group: Soups, Sauces, and Gravies
Long Description: CAMPBELL Soup Company, PREGO Pasta, Mushroom and Garlic Italian Sauce, ready-to-serve
Short Description: CAMPBELL SOUP,PREGO PASTA,MUSHRM & GRLIC ITAL SAU,RTS
Common Name:
Manufacturer name: Campbell Soup Co.
Scientific Name:
Alternate Quantities
100g serving
1 serving 1/2 cup (130 g)
Overall Daily Recommended Values (RDA)
Vitamin A: 500 out of 2310 IU
Vitamin C: 0 out of 75 mg
Calcium: 20 out of 1000 mg
Iron: 0 out of 18 mg
Potassium: 430 out of 3,500 mg
Fiber: 3 out of 25 g
Important Note: Many vitamin RDAs vary based on your age and gender. Because we are a women's website, we list by default the values for an adult female. Please click on a vitamin name for more details on recommended values! | |
BellaOnline Nutrition Database - main page
CAMPBELL Soup Company, PREGO Pasta, Mushroom and Garlic Italian Sauce, ready-to-serve Nutrition Information - Full Details
All values shown in the detailed view below are per 100g of material
These full details can help you plan your health needs as precisely as possible! Enjoy!
Dietary Studies?
Inedible Parts?
Refuse Percent (percent you can't eat): 0
Scientific Name:
Factor for Cnvt Nitrogen to Protein: 0
Factor for Calc Calories from Protein: 0
Factor for Calc Calories from Fat: 0
Factor for Calc Calories from Carbs: 0
Water
Nutrient Val: 84 g
Additional Fortification:
Tag Name: WATER
Rounded to dec points: 2
Energy
Nutrient Val: 62 kcal
Additional Fortification:
Tag Name: ENERC_KCAL
Rounded to dec points: 0
Protein
Nutrient Val: 1 g
Additional Fortification:
Tag Name: PROCNT
Rounded to dec points: 2
Total lipid (fat)
Nutrient Val: 1 g
Additional Fortification:
Tag Name: FAT
Rounded to dec points: 2
Ash
Nutrient Val: 2 g
Additional Fortification:
Tag Name: ASH
Rounded to dec points: 2
Carbohydrate, by difference
Nutrient Val: 10 g
Additional Fortification:
Tag Name: CHOCDF
Rounded to dec points: 2
Fiber, total dietary
Nutrient Val: 2 g
Additional Fortification:
Tag Name: FIBTG
Rounded to dec points: 1
Sugars, total
Nutrient Val: 7 g
Additional Fortification:
Tag Name: SUGAR
Rounded to dec points: 2
Calcium, Ca
Nutrient Val: 15 mg
Additional Fortification:
Tag Name: CA
Rounded to dec points: 0
Iron, Fe
Nutrient Val: 0 mg
Additional Fortification:
Tag Name: FE
Rounded to dec points: 2
Potassium, K
Nutrient Val: 331 mg
Additional Fortification:
Tag Name: K
Rounded to dec points: 0
Sodium, Na
Nutrient Val: 362 mg
Additional Fortification:
Tag Name: NA
Rounded to dec points: 0
Vitamin C, total ascorbic acid
Nutrient Val: 0 mg
Additional Fortification:
Tag Name: VITC
Rounded to dec points: 1
Vitamin A, IU
Nutrient Val: 385 IU
Additional Fortification:
Tag Name: VITA_IU
Rounded to dec points: 0
Fatty acids, total saturated
Nutrient Val: 0 g
Additional Fortification:
Tag Name: FASAT
Rounded to dec points: 3
Fatty acids, total trans
Nutrient Val: 0 g
Additional Fortification:
Tag Name: FATRN
Rounded to dec points: 3
Cholesterol
Nutrient Val: 0 mg
Additional Fortification:
Tag Name: CHOLE
Rounded to dec points: 0
Please let us know if you have any questions or comments about this information! Keep in mind that manufacturers change their formulations from year to year, and there are often variations between natural products like apples. This data is up to date as of the UDSA 2010 release!
Food Group Nutrition Database
BellaOnline Nutrition Database - main page
Underlying data for the BellaOnline Nutritional Database is provided by:
U.S. Department of Agriculture, Agricultural Research Service. 2010. USDA National Nutrient Database for Standard Reference, Release 23.
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