Eggplant Soup with Parmesan Cream

Nutrition Facts

• Serving Sizeabout 1 1/2 cups
• Calories158
• Protein8 g
• Total Carbohydrate26 g
• Dietary Fiber8 g
• Soluble Fiber3 g
• Insoluble Fiber5 g
• Sugar15 g
• Total Fat4 g
• Saturated Fat2 g
• Monounsaturated Fat1 g
• Polyunsaturated Fat0 g
• Trans Fatty Acid (tfa)0 g
• Omega-3 Fatty Acid0 g
• Omega-6 Fatty Acid0 g
• Cholesterol6 mg
• Percent Calories from Fat22 %
• Percent Calories from Protein18 %
• Percent Calories from Carbohydrate60 %

• Vitamins:
• Vitamin A2344 IU
• Vitamin B1- Thiamin0 mg
• Vitamin B2 - Riboflavin0 mg
• Vitamin B3 - Niacin2 mg
• Vitamin B60 mg
• Pantothenic Acid1 mg
• Vitamin B120 mcg
• Biotin5 mcg
• Folate65 mcg
• Vitamin C31 mg
• Vitamin D1 IU
• Vitamin E1 IU
• Vitamin K15 mcg
• Iron1 mg
• Zinc1 mg
• Calcium115 mg
• Phosphorus117 mg
• Potassium866 mg
• Sodium282 mg