Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories | 152.6 | Total Fat | 2.4 g |
---|---|
Saturated Fat | 1.2 g |
Polyunsaturated Fat | 0.2 g |
Monounsaturated Fat | 0.5 g |
Cholesterol | 4.0 mg |
Sodium | 142.2 mg |
Potassium | 522.6 mg |
Total Carbohydrate | 24.5 g |
Dietary Fiber | 6.1 g |
Sugars | 2.7 g |
Protein | 9.5 g |
Vitamin A | 252.6 % | Vitamin B-12 | 1.2 % |
---|---|
Vitamin B-6 | 6.3 % |
Vitamin C | 7.8 % |
Vitamin D | 0.0 % |
Vitamin E | 4.6 % |
Calcium | 14.8 % |
Copper | 13.2 % |
Folate | 14.9 % |
Iron | 20.0 % |
Magnesium | 14.8 % |
Manganese | 25.9 % |
Niacin | 2.2 % |
Pantothenic Acid | 5.0 % |
Phosphorus | 13.9 % |
Riboflavin | 5.5 % |
Selenium | 4.1 % |
Thiamin | 6.5 % |
Zinc | 7.5 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories in Slow Cooker White Bean & Pumpkin Soup
Calories per Ingredient
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.
Calories per serving of Slow Cooker White Bean & Pumpkin Soup
82 calories of Beans, white, (70 grams)
27 calories of Pumpkin, canned, without salt, (0.33 cup)
23 calories of Parmesan Cheese, grated, (1 tbsp)
9 calories of Low sodium fat free chicken broth, (0.58 cup)
7 calories of Onions, raw, (0.17 medium (2-1/2" dia))
4 calories of Oil, PAM cooking spray, original, (0.50 gram(s))
1 calories of Oregano, ground, (0.04 tbsp)
0 calories of Pepper, black, (0.02 tsp)
Calories per serving of Slow Cooker White Bean & Pumpkin Soup
82 calories of Beans, white, (70 grams)
27 calories of Pumpkin, canned, without salt, (0.33 cup)
23 calories of Parmesan Cheese, grated, (1 tbsp)
9 calories of Low sodium fat free chicken broth, (0.58 cup)
7 calories of Onions, raw, (0.17 medium (2-1/2" dia))
4 calories of Oil, PAM cooking spray, original, (0.50 gram(s))
1 calories of Oregano, ground, (0.04 tbsp)
0 calories of Pepper, black, (0.02 tsp)
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Nutrition & Calorie Comments
KNITGI
(3/21/18)
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