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Food database and calorie counter Source: Generic

Crab Bisque

Nutrition Facts
Serving Size 1 cup
 
Amount Per Serving
Calories from Fat 133
Calories 279
 
% Daily Values*
Total Fat 14.75g 23%
  Saturated Fat 3.101g 16%
  Polyunsaturated Fat 4.236g  
  Monounsaturated Fat 6.041g  
Cholesterol 119mg 40%
Sodium 784mg 33%
Potassium 473mg  
Total Carbohydrate 9.52g 3%
  Dietary Fiber 0.4g 2%
  Sugars 2.54g  
Protein 25.8g  
 
Vitamin A 51% Vitamin C 38%
Calcium 65% Iron 32%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
14%
of RDI*
(279 calories)
14% of RDI
Calorie Breakdown:
 
Carbohydrate (14%)
 
Fat (48%)
 
Protein (38%)
Carbohydrates, 9.52g (14%) Fat, 14.75g (48%) Protein, 25.8g (38%)
* Based on a RDI of 2000 calories

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Nutrition summary:

Calories
279
Fat
14.75g
Carbs
9.52g
Protein
25.8g
There are 279 calories in 1 cup of Crab Bisque.
Calorie breakdown: 48% fat, 14% carbs, 38% protein.

Common Serving Sizes:

Serving Size Calories
1 oz 32
100 g 112
1 cup 279

Related Types of Bisque:

Lobster Bisque
Tomato Bisque
Shrimp Bisque
Tomato Bisque (Canned, Condensed)
Cream of Crab Soup (with Milk)
  view more bisque nutritional info

Related Types of Soups:

Tomato Soup
Vegetable Soup (Canned, Condensed)
Chicken Noodle Soup
Miso Soup
Chicken Soup
Taco Soup
  view more soups nutritional info

See Also:

Signature Cafe Roasted Red Pepper & Crab Bisque
Newk's Express Cafe Lobster and Crab Bisque
Bar Harbor Crab Bisque
Whole Foods Market Butternut Squash Crab Bisque
Crab Soup (Canned)
  view more results

Contains these Ingredients:

8 g White wheat flour (all purpose, bleached, enriched)
116 g Blue crab (cooked, moist heat)
4 g Celery
10 g Onions
1 g Parsley
32 g Milk (whole milk)
14 g Margarine (regular, 80% fat with salt, stick)
62 g Beef broth or bouillon soup (made with powder)
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Recently Eaten By:

salf
on 12 July 2014
lmfrazier
on 09 July 2014
Norman Victor
on 16 June 2014
Absynthia
on 19 June 2014

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