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Broccoli Cheese Soup With Oyster Crackers - Progresso

Broccoli Cheese Soup With Oyster Crackers - Product

Broccoli Cheese Soup With Oyster Crackers - Progresso

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Barcode: 0041196110722 (EAN / EAN-13) 041196110722 (UPC / UPC-A)

Brands: Progresso

Brand owner: GENERAL MILLS SALES INC.

Categories: Meals, Soups

Countries where sold: United States

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Ingredients

61 ingredients

Broccoli Cheese Soup: Chicken Broth, Broccoli, Cream, Modified Corn Starch. Contains less than 2% of: Cream Cheese (milk, cream, salt, carob bean gum, cultures), Cheddar Cheese (milk, cultures, salt, enzymes), Salt, Natural Flavor, Onion Powder, Garlic Powder, Whey Protein Concentrate, Whey*, Sodium Phosphate, Maltodextrin, Spice, Color (paprika extract, annatto extract, beta carotene), Cream*, Sugar, Parmesan Cheese* (milk, cultures, salt, enzymes), Xanthan Gum, Sorbic Acid (preservative), Lactic Acid, Egg Yolk. Oyster Crackers: Enriched Flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Soybean Oil, Malt Syrup (malt, corn), Yeast, Dextrose, Baking Soda, Nonfat Milk*, Enzymes (dough conditioner). *Dried

Allergens: Eggs, Gluten, Milk

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E160a - Carotene

Additive: E160c - Paprika extract

Additive: E410 - Locust bean gum

Additive: E415 - Xanthan gum

Ingredient: Colour

Ingredient: Dextrose

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Maltodextrin

Ingredient: Milk proteins

Ingredient: Whey
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

Additives

E160a - Carotene

Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
Source: Wikipedia

E160ai - Beta-carotene

Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
Source: Wikipedia

E160c - Paprika extract

E200 - Sorbic acid

Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
Source: Wikipedia

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

E410 - Locust bean gum

Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
Source: Wikipedia

E415 - Xanthan gum

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

E500 - Sodium carbonates

Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

E500ii - Sodium hydrogen carbonate

Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E160ai

Non-vegan
Non-vegan ingredients: Chicken broth, Cream, Cream cheese, Milk, Cream, Cheddar, Milk, Whey protein, Whey, Cream, Parmigiano reggiano, Milk, Egg yolk, Skimmed milk
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Non-vegetarian
Non-vegetarian ingredients: Chicken broth
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
: Broccoli Cheese Soup (Chicken Broth), Broccoli, Cream, Modified Corn Starch, Contains less than 2% of (Cream Cheese, milk), cream, salt, carob bean gum, cultures, Cheddar Cheese (milk, cultures, salt, enzymes), Salt, Natural Flavor, Onion, Garlic, Whey Protein, Whey, Sodium Phosphate, Maltodextrin, Spice, Color (paprika extract, annatto, beta carotene), Cream, Sugar, Parmesan Cheese (milk, cultures, salt, enzymes), Xanthan Gum, Sorbic Acid (preservative), Lactic Acid, Egg Yolk, Oyster Crackers (Flour, wheat flour), niacin, iron, thiamin mononitrate, riboflavin, folic acid, Soybean Oil, Malt Syrup (malt, corn), Yeast, Dextrose, Baking Soda, Nonfat Milk, Enzymes (dough conditioner), Dried
Broccoli Cheese Soup -> en:broccoli-cheese-soup - percent_min: 2.4390243902439 - percent_max: 100

Chicken Broth -> en:chicken-broth - vegan: no - vegetarian: no - ciqual_food_code: 11174 - percent_min: 2.4390243902439 - percent_max: 100

Broccoli -> en:broccoli - vegan: yes - vegetarian: yes - ciqual_food_code: 20057 - percent_min: 0 - percent_max: 50

Cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 33.3333333333333

Modified Corn Starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 25

Contains less than 2% of -> en:contains-less-than-2-of - percent_min: 0 - percent_max: 20

Cream Cheese -> en:cream-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 20

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 10

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 16.6666666666667

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.88872832369943

carob bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.88872832369943

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.88872832369943

Cheddar Cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 0.88872832369943

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.88872832369943

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.444364161849715

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.296242774566477

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.222182080924858

Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.88872832369943

Natural Flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.88872832369943

Onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.88872832369943

Garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.88872832369943

Whey Protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.88872832369943

Whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.88872832369943

Sodium Phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.88872832369943

Maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.88872832369943

Spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.88872832369943

Color -> en:colour - percent_min: 0 - percent_max: 0.88872832369943

paprika extract -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.88872832369943

annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.444364161849715

beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.296242774566477

Cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.88872832369943

Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.57803468208092

Parmesan Cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 0.57803468208092

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.57803468208092

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.28901734104046

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.192678227360307

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.14450867052023

Xanthan Gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.57803468208092

Sorbic Acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.57803468208092

preservative -> en:preservative - percent_min: 0 - percent_max: 0.57803468208092

Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.57803468208092

Egg Yolk -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 0.57803468208092

Oyster Crackers -> en:oyster-crackers - percent_min: 0 - percent_max: 0.57803468208092

Flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.57803468208092

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.28901734104046

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.57803468208092

iron -> en:iron - percent_min: 0 - percent_max: 0.57803468208092

thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 0.57803468208092

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.57803468208092

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 0.57803468208092

Soybean Oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 0.57803468208092

Malt Syrup -> en:malt-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.57803468208092

malt -> en:malt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.57803468208092

corn -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 0.28901734104046

Yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.57803468208092

Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.57803468208092

Baking Soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.57803468208092

Nonfat Milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.57803468208092

Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.57803468208092

dough conditioner -> en:flour-treatment-agent - percent_min: 0 - percent_max: 0.57803468208092

Dried -> en:dried - percent_min: 0 - percent_max: 0.57803468208092

Nutrition

Average nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 24
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 0 / 5 (value: 1.4450867052023, rounded value: 1.45)

Fiber: 0 / 5 (value: 0.6, rounded value: 0.6)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 24.390243902439, rounded value: 24.4)

Negative points: 4

Energy: 0 / 10 (value: 290, rounded value: 290)

Sugars: 0 / 10 (value: 0.57803468208092, rounded value: 0.58)

Saturated fat: 1 / 10 (value: 1.4450867052023, rounded value: 1.4)

Sodium: 3 / 10 (value: 355.491329479772, rounded value: 355.5)

The points for proteins are counted because the negative points are less than 11.

Nutritional score: (4 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (3.18%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in low quantity (1.45%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (0.578%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (0.889%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (1 container (346 g) (346 g))	Compared to: Soups
Energy	290 kj (69 kcal)	1,000 kj (240 kcal)	-9%
Fat	3.179 g	11 g	+43%
Saturated fat	1.445 g	5 g	+122%
Trans fat	0 g	0 g
Cholesterol	10 mg	34.6 mg	+138%
Carbohydrates	8.671 g	30 g	-9%
Sugars	0.578 g	2 g	-70%
Fiber	0.6 g	2.08 g	-49%
Proteins	1.445 g	5 g	-46%
Salt	0.889 g	3.08 g	-23%
Potassium	61 mg	211 mg	-58%
Calcium	20 mg	69.2 mg	-0%
Iron	0.4 mg	1.38 mg	-31%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	24.39 %	24.39 %

Serving size: 1 container (346 g) (346 g)

Environment

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Origins of ingredients
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Product added on April 23, 2020, 9:21:44 PM CEST by org-database-usda
Last edit of product page on July 30, 2022, 8:06:08 PM CEST by teolemon.
Product page also edited by kiliweb, yuka.sY2b0xO6T85zoF3NwEKvlhwcVNH3pD3oZybkvhfT-tGDIbn6T9pPu5nfNqg.

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Broccoli Cheese Soup With Oyster Crackers - Progresso