arrow_upward

Classic Chicken Noodle with White Meat Chicken – Campbell's Chunky – 18.6 oz (1 lb 2.6 oz) 527 g

edit Edit the page

Classic Chicken Noodle with White Meat Chicken – Campbell's Chunky – 18.6 oz (1 lb 2.6 oz) 527 g

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the mobile app for Android or iPhone/iPad. Thank you! ×

Barcode:
0051000038852(EAN / EAN-13) 051000038852 (UPC / UPC-A)

Quantity: 18.6 oz (1 lb 2.6 oz) 527 g

Brands: Campbell's Chunky

Brand owner: CAMPBELL SOUP COMPANY

Categories: Canned foods, Meals, Soups, Canned meals, Canned soups

Countries where sold: Germany, United States

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score A

    Very good nutritional quality
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 9
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

    icon

    Negative points: 0/55

    • icon

      Energy

      0/10 points (212.47kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sugar

      0/15 points (1.25g)

      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.

    • icon

      Salt

      0/20 points (0g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

    icon

    Positive points: 1/17

    • icon

      Proteins

      1/7 points (3.75g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

    • icon

      Fiber

      0/5 points (0.42g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score

      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 9

      This product is not considered a beverage for the calculation of the Nutri-Score.

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

      Nutritional score: -1 (0 - 1)

      Nutri-Score: A

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Canned soups
    Energy ~ 212.47 kJ
    (50 kcal)     		215.898 kj (50 kcal) (-2%)
    Fat 1.25 g 1.666 g (-25%)
    Saturated fat 0.42 g 0.489 g (-14%)
    Trans fat 0 g 0 g
    Cholesterol 0.000030 g 2.866 mg (-99%)
    Carbohydrates 5.83 g 5.951 g (-2%)
    Sugars 1.25 g 1.519 g (-18%)
    Added sugars 1 g 0.32 g (+213%)
    Starch 0 g 2.697 g (-100%)
    Fiber 0.42 g 1.111 g (-62%)
    Proteins 3.75 g 2.138 g (+75%)
    Salt 0.00082 g 0.809 g (-100%)
    Sodium 0.000328 g 0.323 g (-100%)
    Potassium 0.00051 g 149.379 mg (-100%)
    Calcium 0.000020 g 14.857 mg (-100%)
    Iron 0.000303605313092979 g 0.407 mg (-25%)
    Fruits‚ vegetables‚ legumes ~ 9.39 % 27.804 % (-66%)
    Choline 0 g 0 g

    • Nutrition facts (Detailed data)

      Nutrition facts As sold
      for 100 g / 100 ml       		As sold for 100 g (packaging) As sold per serving (527 g) (packaging) As sold for 100 g (estimate)
      Energy ~ 212.47 kJ
      (50 kcal)       		? kcal
      (50 kcal)       		? kcal
      (260 kcal)       		?
      Fat 1.25 g 1.25 g 7 g ?
      Saturated fat 0.42 g 0.42 g 1.5 g ?
      Trans fat 0 g 0 g ? ?
      Cholesterol 0.000030 g 0.000030 g 0.065 g ?
      Carbohydrates 5.83 g 5.83 g 30 g ?
      Sugars 1.25 g 1.25 g 3 g ?
      Added sugars 1 g 1 g 1 g ~ 0.38 g
      Starch 0 g 0 g ? ?
      Fiber 0.42 g 0.42 g 2 g ?
      Proteins 3.75 g 3.75 g 19 g ?
      Salt 0.00082 g 0.00082 g ? ?
      Sodium 0.000328 g 0.000328 g 1.69 g ?
      Potassium 0.00051 g 0.00051 g 0.003 g ?
      Calcium 0.000020 g 0.000020 g 0 g ?
      Iron 0.000303605313092979 g ? 0.0016 g ?
      Fruits‚ vegetables‚ legumes ~ 9.39 % ? ? ~ 9.39 %
      Choline 0 g 0 g ? ?
Serving size: 1 can (527 g)

Ingredients

  • icon

    38 ingredients

    Chicken stock, white meat chicken, carrots, enriched egg noodles (wheat flour, eggs, egg whites, wheat protein isolate [wheat gluten, phosphate, lactic acid), niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), celery, Contains less than 2% of: water, modified cornstarch, salt, chicken fat, yeast extract, potassium salt, soy protein concentrate, sugar, dried chicken, dried onions, sodium phosphate, flavoring, spice, vegetable broth, cooked chicken skins, beta carotene for color, disodium inosinate, disodium guanylate, egg yolks, soy lecithin. Contains: Egg, wheat, soy.
    Allergens: celery, eggs, gluten, soybeans

    • Ingredient information

      • chicken broth: 52.0% (estimate)

      • white meat chicken: 16.0% (estimate)

      • carrot: 8.0% (estimate)

      • enriched egg noodles: 4.9% (estimate)

      • — wheat flour: 2.9% (estimate)

      • — egg: < 2% (estimate)

      • — egg white: < 2% (estimate)

      • — wheat protein isolate: < 2% (estimate)

      • — wheat gluten: < 2% (estimate)

      • — phosphate: < 2% (estimate)

      • — E270: < 2% (estimate)

      • E375: 3.4% (estimate)

      • ferrous sulfate: 2.5% (estimate)

      • thiamin mononitrate: < 2% (estimate)

      • E101: < 2% (estimate)

      • folic acid: < 2% (estimate)

      • celery: < 2% (estimate)

      • Contains less than 2% of: < 2% (estimate)

      • — water: < 2% (estimate)

      • modified corn starch: < 2% (estimate)

      • salt: < 2% (estimate)

      • chicken fat: < 2% (estimate)

      • yeast extract: < 2% (estimate)

      • E508: < 2% (estimate)

      • soy protein: < 2% (estimate)

      • sugar: < 2% (estimate)

      • chicken: < 2% (estimate)

      • dehydrated onion: < 2% (estimate)

      • E339: < 2% (estimate)

      • flavouring: < 2% (estimate)

      • spice: < 2% (estimate)

      • vegetable broth: < 2% (estimate)

      • chicken skin: < 2% (estimate)

      • E160ai: < 2% (estimate)

      • E631: < 2% (estimate)

      • E627: < 2% (estimate)

      • egg yolk: < 2% (estimate)

      • soya lecithin: < 2% (estimate)

  • icon

    Contains added sugars (1%)

    Added sugars: sugar
    Quantity of added sugars: 1%
    Search for products in the same category without added sugars: Canned soups
    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.

Food processing

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

  • 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

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E627 - Disodium guanylate

    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Source: Wikipedia

  • E631 - Disodium inosinate

    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: chicken broth, egg, egg white, chicken fat, chicken, chicken skin, egg yolk

    Some ingredients could not be recognized.

    We need your help!

    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.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    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!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: chicken broth, chicken fat, chicken, chicken skin

    Some ingredients could not be recognized.

    We need your help!

    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.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    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!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    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.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    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!

    en: Chicken stock, white meat chicken, carrots, enriched egg noodles (wheat flour, eggs, egg whites, wheat protein isolate, wheat gluten, phosphate, lactic acid), niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid, celery, Contains less than 2% of (water), modified cornstarch, salt, chicken fat, yeast extract, potassium salt, soy protein, sugar, chicken, dried onions, sodium phosphate, flavoring, spice, vegetable broth, chicken skins, beta carotene for color, disodium inosinate, disodium guanylate, egg yolks, soy lecithin
    IngredientTaxonomy IDveganvegetarianpalm_oilciqualciqual_proxypercentminmaxoriginlabels
    Chicken stocken:chicken-brothnono3600552.0
    white meat chickenen:white meat chicken16.0
    carrotsen:carrotyesyes200098.0
    enriched egg noodlesen:enriched egg noodles4.9
    wheat flouren:wheat-flouryesyes941094102.9
    eggsen:eggnoyes220000.9
    egg whitesen:egg-whitenoyes220010.5
    wheat protein isolateen:wheat-protein-isolateyesyes0.3
    wheat glutenen:wheat-glutenyesyes25598480520.2
    phosphateen:phosphateyesyes0.1
    lactic aciden:e270yesyes0.1
    niacinen:e375maybemaybe3.4
    ferrous sulfateen:ferrous-sulfateyesyes2.5
    thiamine mononitrateen:thiamin-mononitratemaybemaybe1.9
    riboflavinen:e101maybeyes1.5
    folic aciden:folic-acidyesyes1.2
    celeryen:celeryyesyes200551.0
    Contains less than 2% ofen:Contains less than 2% of0.9
    wateren:wateryesyes180660.9
    modified cornstarchen:modified-corn-starchyesyes95100.8
    salten:saltyesyes110580.7
    chicken faten:chicken-fatnonomaybe165400.6
    yeast extracten:yeast-extractyesyes11009110090.5
    potassium salten:e508yesyes0.5
    soy proteinen:soy-proteinyesyes20591205910.4
    sugaren:sugarmaybeyes31016310160.4
    chickenen:chickennono360050.3
    dried onionsen:dehydrated-onionyesyes201800.3
    sodium phosphateen:e339yesyes0.3
    flavoringen:flavouringmaybemaybe0.3
    spiceen:spiceyesyes110810.2
    vegetable brothen:vegetable-brothmaybeyes0.2
    chicken skinsen:chicken-skinnono0.2
    beta carotene for coloren:e160aimaybemaybemaybe0.2
    disodium inosinateen:e631maybemaybe0.2
    disodium guanylateen:e627maybemaybe0.2
    egg yolksen:egg-yolknoyes220020.2
    soy lecithinen:soya-lecithinyesyes422000.2

Environment

Packaging

Transportation

  • icon

    Low risk of deforestation

    Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels.

    Forest Footprint

    The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption. → More information on the methodology

    Forest Footprint grade: B

    Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels.

    Total Forest Footprint: 1.124 m² per kg of food

    Ingredients requiring soy

    The Forest Footprint is calculated by taking into account the ingredients whose production requires soybeans, the cultivation of which is linked to deforestation

    Primary ingredient grade: B

    Total Forest Footprint: 1.124 m² per kg of food

    Chicken and egg production, even when raised in France, contributes significantly to deforestation through their feed: soy. France imports two-thirds of its soy from Brazil, where its cultivation contributes to the destruction of the Amazon.

    Ingredient Type % in product Processing factor
    (% of food after processing)     		Soy feed factor
    (kg of soy per kg of food)     		Soy yield
    (kg of soy per m²)     		Deforestation risk
    (%)     		Forest Footprint
    (m² per kg of food)
    chicken broth Poulet Importé 51.98 % 100 % 0.95 0.3145 71 % 1.115
    egg Oeufs Importés 0.89 % 100 % 0.035 0.3 68 % 0.001
    egg white Oeufs Importés 0.45 % 100 % 0.035 0.3 68 % 0.000
    chicken Poulet Importé 0.35 % 100 % 0.95 0.3145 71 % 0.008
    egg yolk Oeufs Importés 0.17 % 100 % 0.035 0.3 68 % 0.000

    Labels

    The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.

Report a problem

Data sources

Product added on by org-database-usda
Last edit of product page on by macrofactor.
Product page also edited by beckanhaf, charlesnepote, erycm, foodless, inf, kiliweb, municorn-calorie-counter-app, openfoodfacts-contributors, prepperapp, qalzy, victor-morgan-kib, yuka.sY2b0xO6T85zoF3NwEKvlktLVOHjnT-UBwPQoVGZm4yyI5f0PcMsy4_Ubqo, zy7tcb1zqpq.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
Edit the page
Sign-in to add or edit properties