80 calories per 1/2 cup. See nutrition information for sodium content. US inspected and passed by Department of Agriculture. Quality guaranteed. Our Promise: 100% guaranteed quality & satisfaction or your money back. Non BPA lining (Can lining produced without the intentional addition of BPA). SmartLabel: Scan for more food information. www.betterlivingbrandsLLC.com. Steel please recycle.
| Nutrition Facts | ||
| ||
| Amount per serving Calories80 | ||
| % Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
| Total Fat of 1.5 Grams daily value 2 percentincludes Saturated Fat of 0 Grams daily value0percent, includes Trans Fat of 0 Grams | ||
| Cholesterol 5 Milligrams daily value2percent, | ||
| Sodium 850 Milligrams daily value37percent, | ||
| Total Carbohydrate of 13 Grams daily value 5 percentincludes Dietary Fiber of 2 Grams daily value7percent, includes Total Sugars of 1 Grams | ||
| Protein 4 Grams | ||
| Vitamin D 0 Micrograms Daily Value 0% | ||
| Calcium 20 Milligrams Daily Value 2% | ||
| Iron 0.7 Milligrams Daily Value 4% | ||
| Potassium 160 Milligrams Daily Value 4% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains: wheat, soy.
Preparation Instructions: Mix soup with one can of water. Heating Instructions: Stovetop: Mix soup with one can of water. Heat until simmering while stirring Microwave: Place contents into microwave-safe container. Mix soup with one can of water. Cover and heat on high for 2-1/2 to 3 minutes (Since microwave ovens vary in power, you may need to adjust your cooking time) or until hot. Leave in microwave 1 minute, then stir and serve. Caution: Product and container will be hot. Use potholders and handle carefully to avoid burns. Promptly refrigerate any unused portion in a separate container. Best if used by date on end of can.
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