Campbell's condensed soup minestrone

Nutrition

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  Nutri-Score C

  Average nutritional quality

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  ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 42

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    Discover the new Nutri-Score!

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    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)

    → Discover all the improvements of the new Nutri-Score

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    What is the Nutri-Score?

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    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).

    → Learn more about the Nutri-Score

  

  Negative points: 7/55

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    Energy

    1/10 points (347kJ)

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

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    Sugar

    0/15 points (3.33g)

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    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.

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    Saturated fat

    0/10 points (0.42g)

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    A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

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    Salt

    6/20 points (1.35g)

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

  

  Positive points: 2/17

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    Proteins

    1/7 points (3.33g)

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

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    Fiber

    0/5 points (2.5g)

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

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    Fruits, vegetables and legumes

    1/5 points (42.1%)

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    Consuming foods rich in fruits, vegetables and legumes reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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    Details of the calculation of the Nutri-Score

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    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 42

    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: 5 (7 - 2)

    Nutri-Score: C

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  Nutrient levels

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    Fat in low quantity (1.25%)

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    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

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    Saturated fat in low quantity (0.42%)

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    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 (3.33%)

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    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 (1.35%)

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    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

Ingredients

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  40 ingredients

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  Chicken stock, tomato puree (water, tomato paste), carrots, potatoes, kidney beans, celery, green beans, peas, pea beans, diced tomatoes in tomato juice, zucchini, enriched pasta (wheat flour, egg whites, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), potato starch, contains less than 2% of: salt, potassium chloride, chicken fat, monosodium glutamate, dehydrated onions, spinach, high fructose corn syrup, yeast extract, flavoring, corn oil, dehydrated garlic, spices, monopotassium phosphate, beta carotene for color, glucose, vinegar, caramel color.

  Allergens: celery, eggs, gluten

  • Ingredient information

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    • chicken broth: 51.7% (estimate)

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    • tomato purée: 24.2% (estimate)

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    • — water: 12.1% (estimate)

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    • — tomato concentrate: 12.1% (estimate)

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    • carrot: 12.1% (estimate)

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    • potato: 6.0% (estimate)

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    • kidney bean: 3.0% (estimate)

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    • celery: < 2% (estimate)

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    • green bean: < 2% (estimate)

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    • pea: < 2% (estimate)

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    • pea-beans: < 2% (estimate)

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    • diced tomatoes in tomato juice: < 2% (estimate)

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    • Courgette: < 2% (estimate)

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    • pasta: < 2% (estimate)

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    • — wheat flour: < 2% (estimate)

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    • — egg white: < 2% (estimate)

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    • — E375: < 2% (estimate)

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    • — ferrous sulfate: < 2% (estimate)

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    • — thiamin mononitrate: < 2% (estimate)

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    • — E101: < 2% (estimate)

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    • — folic acid: < 2% (estimate)

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    • potato starch: < 2% (estimate)

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    • contains-less-than-2-of: < 2% (estimate)

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    • — salt: < 2% (estimate)

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    • E508: < 2% (estimate)

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    • chicken fat: < 2% (estimate)

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    • E621: < 2% (estimate)

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      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

    • dehydrated onion: < 2% (estimate)

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    • spinach: < 2% (estimate)

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    • high fructose corn syrup: < 2% (estimate)

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    • yeast extract: < 2% (estimate)

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    • flavouring: < 2% (estimate)

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    • corn oil: < 2% (estimate)

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    • garlic: < 2% (estimate)

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    • spice: < 2% (estimate)

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    • E340i: < 2% (estimate)

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    • beta-carotene-for-color: < 2% (estimate)

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    • glucose: < 2% (estimate)

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    • vinegar: < 2% (estimate)

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    • E150a: < 2% (estimate)

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  Contains added sugars (~ 0%)

  Added sugars: high fructose corn syrup, glucose

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  Estimated quantity of added sugars in ingredients: 0%

  Search for products in the same category without added sugars: 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.

  Source: National Health Service UK (NHS) - Sugar: the facts

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  Good for agricultural biodiversity

  Contains neglected or underutilized crops: pea

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  Did you know?

  Since 1900, 75% of plant diversity has been lost as farmers around the world have abandoned local varieties for high-yielding varieties adapted to mass industrial processing. As a result, 60 % of human energy intake in the world comes from only 3 species: wheat, rice and corn.

  Why it matters

  The lack of variety of crops makes our food supply more vulnerable to pests, diseases and climate change.

  What you can do

  Consuming diverse cereals, legumes, vegetables and fruits contributes to:

  • preserving neglected and underutilized species
  • rural development and support of local farmers and companies
  • preserving of diversified landscapes
  • food security
  • and your health!

  
  

  Open Food Facts participates in the European project DIVINFOOD (funded from European Union’s Horizon 2020 research and innovation programme). DIVINFOOD aims to develop food chains that value under-utilised agrobiodiversity in order to act against the decline of biodiversity and to meet the growing expectations of consumers for healthy, local products that contribute to sustainable food systems.