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Campbell's chunky soup cheeseburger

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Barcode: 0051000204028 (EAN / EAN-13) 051000204028 (UPC / UPC-A)

Brand owner: CAMPBELL SOUP COMPANY

Categories: Meals, Soups

Countries where sold: United States

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Health

Ingredients

81 ingredients

Water, potatoes, seasoned beef sirloin burgers with onions (sirloin beef, reconstituted onions, potato extract, salt, monosodium glutamate, flavoring, mustard), vegetable oil, diced tomatoes in tomato juice, contains less than 2% of: modified food starch, green peppers, dehydrated onions, cheddar cheese (milk, cultures, salt, enzymes), wheat flour, salt, monosodium glutamate, beef tallow, soy protein concentrate, granular cheese (milk, cultures, salt, enzymes), flavoring, enzyme modified cheese (made from cheddar, blue cheese and swiss cheeses [milk, cultures, salt, enzymes], sodium phosphates, xanthan gum, enzyme modified cream and butterfat, cream cheese [milk and cream, salt, carob bean gum, cheese cultures], flavoring, lactic acid, water, sodium caseinate), whey powder, semisoft cheese (milk, cultures, salt, enzymes), blue cheese (milk, salt, cultures, enzymes), onion powder, sugar, tomato powder, sodium phosphate, spices, annatto extract for color, grill flavoring (from vegetable oil), vinegar, beta carotene for color, glutamic acid, celery extract, sesame extract, garlic extract, soy protein isolate, yeast extract, soy lecithin.

Allergens: Gluten, Milk, Mustard, Soybeans

Food processing

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

Additive: E322 - Lecithins

Additive: E410 - Locust bean gum

Additive: E415 - Xanthan gum

Additive: E620 - Glutamic acid

Additive: E621 - Monosodium glutamate

Ingredient: Flavouring

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

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.

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.

E620 - Glutamic acid

Glutamic acid: Glutamic acid -symbol Glu or E- is an α-amino acid that is used by almost all living beings in the biosynthesis of proteins. It is non-essential in humans, meaning the body can synthesize it. It is also an excitatory neurotransmitter, in fact the most abundant one, in the vertebrate nervous system. It serves as the precursor for the synthesis of the inhibitory gamma-aminobutyric acid -GABA- in GABA-ergic neurons. It has a formula C5H9O4N. Its molecular structure could be idealized as HOOC-CH-NH2---CH2-2-COOH, with two carboxyl groups -COOH and one amino group -NH2. However, in the solid state and mildly acid water solutions, the molecule assumes an electrically neutral zwitterion structure −OOC-CH-NH+3---CH2-2-COOH. It is encoded by the codons GAA or GAG. The acid can lose one proton from its second carboxyl group to form the conjugate base, the singly-negative anion glutamate −OOC-CH-NH+3---CH2-2-COO−. This form of the compound is prevalent in neutral solutions. The glutamate neurotransmitter plays the principal role in neural activation. This anion is also responsible for the savory flavor -umami- of certain foods, and used in glutamate flavorings such as MSG. In highly alkaline solutions the doubly negative anion −OOC-CH-NH2---CH2-2-COO− prevails. The radical corresponding to glutamate is called glutamyl.
Source: Wikipedia

E621 - Monosodium glutamate

Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
Source: Wikipedia

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: Vegetable oil, Vegetable oil

Non-vegan
Non-vegan ingredients: Cheddar, Milk, Milk, Blue cheese, Swiss cheese, Milk, Cream cheese, Milk, Cream, Sodium caseinate, Whey powder, Milk, Blue cheese, Milk
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Seasoned-beef-sirloin-burgers-with-onions, Sirloin-beef, Mustard, Contains-less-than-2-of, Beef-tallow, Granular-cheese, Enzyme-modified-cheese, Made-from-cheddar, Enzyme-modified-cream-and-butterfat, Semisoft-cheese, Annatto-extract-for-color, Grill-flavoring, Beta-carotene-for-color
Some ingredients could not be recognized.
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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!

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.
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!
: Water, potatoes, seasoned beef sirloin burgers with onions (sirloin beef, onions, potato, salt, monosodium glutamate, flavoring, mustard), vegetable oil, diced tomatoes in tomato juice, contains less than 2% of (modified food starch), green peppers, dehydrated onions, cheddar cheese (milk, cultures, salt, enzymes), wheat flour, salt, monosodium glutamate, beef tallow, soy protein, granular cheese (milk, cultures, salt, enzymes), flavoring, enzyme modified cheese (made from cheddar, blue cheese, swiss cheeses (milk, cultures, salt, enzymes), sodium phosphates, xanthan gum, enzyme modified cream and butterfat, cream cheese (milk, cream, salt, carob bean gum, cheese cultures), flavoring, lactic acid, water, sodium caseinate), whey powder, semisoft cheese (milk, cultures, salt, enzymes), blue cheese (milk, salt, cultures, enzymes), onion, sugar, tomato, sodium phosphate, spices, annatto extract for color, grill flavoring (from vegetable oil), vinegar, beta carotene for color, glutamic acid, celery, sesame, garlic extract, soy protein isolate, yeast extract, soy lecithin
Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 2.77777777777778 - percent_max: 100

potatoes -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 0 - percent_max: 50

seasoned beef sirloin burgers with onions -> en:seasoned-beef-sirloin-burgers-with-onions - percent_min: 0 - percent_max: 33.3333333333333

sirloin beef -> en:sirloin-beef - percent_min: 0 - percent_max: 33.3333333333333

onions -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 16.6666666666667

potato -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 0 - percent_max: 11.1111111111111

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.8225

monosodium glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8225

flavoring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.8225

mustard -> en:mustard - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 0.8225

vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 25

diced tomatoes in tomato juice -> en:diced-tomatoes-in-tomato-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 20

contains less than 2% of -> en:contains-less-than-2-of - percent_min: 0 - percent_max: 16.6666666666667

modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 16.6666666666667

green peppers -> en:green-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

dehydrated onions -> en:dehydrated-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20180 - percent_min: 0 - percent_max: 12.5

cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 11.1111111111111

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 11.1111111111111

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.55555555555556

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.8225

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.8225

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 10

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.8225

monosodium glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8225

beef tallow -> en:beef-tallow - percent_min: 0 - percent_max: 0.8225

soy protein -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 0.8225

granular cheese -> en:granular-cheese - percent_min: 0 - percent_max: 0.8225

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.8225

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.41125

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.274166666666667

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.205625

flavoring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.8225

enzyme modified cheese -> en:enzyme-modified-cheese - percent_min: 0 - percent_max: 0.8225

made from cheddar -> en:made-from-cheddar - percent_min: 0 - percent_max: 0.8225

blue cheese -> en:blue-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.41125

swiss cheeses -> en:swiss-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.274166666666667

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.274166666666667

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.137083333333333

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.0913888888888889

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.0913888888888889

sodium phosphates -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.205625

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1645

enzyme modified cream and butterfat -> en:enzyme-modified-cream-and-butterfat - percent_min: 0 - percent_max: 0.137083333333333

cream cheese -> en:cream-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.137083333333333

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.137083333333333

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.137083333333333

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.0548333333333333

carob bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.041125

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.041125

flavoring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.137083333333333

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.137083333333333

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.137083333333333

sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.137083333333333

whey powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.8225

semisoft cheese -> en:semisoft-cheese - percent_min: 0 - percent_max: 0.8225

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.8225

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.41125

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.274166666666667

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.205625

blue cheese -> en:blue-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.8225

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.8225

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.41125

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.274166666666667

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.205625

onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.8225

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.42

tomato -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 0.42

sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.42

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.42

annatto extract for color -> en:annatto-extract-for-color - percent_min: 0 - percent_max: 0.42

grill flavoring -> en:grill-flavoring - percent_min: 0 - percent_max: 0.42

from vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.42

vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 0.42

beta carotene for color -> en:beta-carotene-for-color - percent_min: 0 - percent_max: 0.42

glutamic acid -> en:e620 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.42

celery -> en:celery - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20055 - percent_min: 0 - percent_max: 0.42

sesame -> en:sesame - vegan: yes - vegetarian: yes - ciqual_food_code: 15010 - percent_min: 0 - percent_max: 0.42

garlic extract -> en:garlic-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.42

soy protein isolate -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 0.42

yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.42

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.42

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: 6
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 2

Proteins: 2 / 5 (value: 3.33, rounded value: 3.33)

Fiber: 0 / 5 (value: 0.4, rounded value: 0.4)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 6.45616325103523, rounded value: 6.5)

Negative points: 5

Energy: 1 / 10 (value: 347, rounded value: 347)

Sugars: 0 / 10 (value: 0.42, rounded value: 0.42)

Saturated fat: 1 / 10 (value: 1.46, rounded value: 1.5)

Sodium: 3 / 10 (value: 329, rounded value: 329)

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

Nutritional score: (5 - 2)

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

Nutrient levels
- Fat in moderate quantity (5%)
  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 (1.46%)
  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 (0.42%)
  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 (0.823%)
  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 (Per Serving (240 ml))	Compared to: Soups
Energy	347 kj (83 kcal)	833 kj (199 kcal)	+8%
Fat	5 g	12 g	+125%
Saturated fat	1.46 g	3.5 g	+124%
Trans fat	0 g	0 g
Cholesterol	12 mg	28.8 mg	+185%
Carbohydrates	6.25 g	15 g	-35%
Sugars	0.42 g	1.01 g	-79%
Fiber	0.4 g	0.96 g	-66%
Proteins	3.33 g	7.99 g	+25%
Salt	0.822 g	1.97 g	-28%
Potassium	96 mg	230 mg	-34%
Calcium	17 mg	40.8 mg	-15%
Iron	0.62 mg	1.49 mg	+7%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	6.456 %	6.456 %

Serving size: Per Serving (240 ml)

Environment

Eco-Score not computed - Unknown environmental impact

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Transportation

Origins of ingredients
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Product added on April 22, 2020, 9:31:29 PM CEST by org-database-usda
Last edit of product page on April 22, 2020, 9:31:30 PM CEST by org-database-usda.

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Campbell's chunky soup cheeseburger