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Chicken soup - Continental

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Barcode: 9300667015012 (EAN / EAN-13)

Brands: Continental

Categories: Meals, Soups

Countries where sold: Australia

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Health

Ingredients

58 ingredients

2. fill with boiling water and stir continuously for 15-20 seconds. important... to ensure a smooth consist do not begin stirring soup until all the wal has been poured into the mug. our ingredients... noodles (22%) (wheat flour, wheat gluten), starch (corn, potato), creamer [vegetable oil, glucose syrup, milk protein, mineral salts (339 or 340, 450 or 451), natural colour (riboflavin)], maltodextrin, vegetables^ (11%) [peas, carrot, onion (powder, pieces), corn], salt, mineral salt (potassium chloride), natural chicken flavours, sugar, hydrolysed corn protein, yeast extract, vegetable oil, chicken powder (0.5%), herbs (sage powder, parsley), natural colours (carotene, turmeric), food acid (lactic). ^from sustainably grown peas, carrots, onions and corn. contains naturally occurring glutamates. any allergies? contains wheat and milk. may contain soybeans, peanuts, free nuts. egg, sesame, fish, crustacea and lupin. m a fr lea: aus ingr

Allergens: Gluten, Milk

Traces: Eggs, Fish, Lupin, Peanuts, Sesame seeds, Soybeans

Food processing

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

Additive: E101 - Riboflavin

Additive: E160a - Carotene

Additive: E621 - Monosodium glutamate

Ingredient: Colour

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Glucose syrup

Ingredient: Gluten

Ingredient: Maltodextrin

Ingredient: Milk proteins
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.

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Additives

E101 - Riboflavin

Riboflavin: Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds. Some countries require its addition to grains. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection.It is nearly always well tolerated. Normal doses are safe during pregnancy. Riboflavin is in the vitamin B group. It is required by the body for cellular respiration.Riboflavin was discovered in 1920, isolated in 1933, and first made in 1935. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Riboflavin is available as a generic medication and over the counter. In the United States a month of supplements costs less than 25 USD.
Source: Wikipedia

E101i - Riboflavin

Riboflavin: Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds. Some countries require its addition to grains. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection.It is nearly always well tolerated. Normal doses are safe during pregnancy. Riboflavin is in the vitamin B group. It is required by the body for cellular respiration.Riboflavin was discovered in 1920, isolated in 1933, and first made in 1935. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Riboflavin is available as a generic medication and over the counter. In the United States a month of supplements costs less than 25 USD.
Source: Wikipedia

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

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, E160a

Non-vegan
Non-vegan ingredients: Milk proteins, Chicken, Egg, Fish, Crustacean
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Non-vegetarian
Non-vegetarian ingredients: Chicken, Fish, Crustacean
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!
: 2, fill with boiling water and stir continuously for 15-20 seconds, important, to ensure a smooth consist do not begin stirring soup until all the wal has been poured into the mug, our ingredients, noodles 22% (wheat flour, wheat gluten), starch (corn, potato), creamer (vegetable oil, glucose syrup, milk protein, mineral salts (339 or 340, 450 or 451), natural colour (riboflavin)), maltodextrin, vegetables^ 11% (peas, carrot, onion (powder, pieces), corn), salt, mineral salt (potassium chloride), natural chicken flavours, sugar, hydrolysed corn protein, yeast extract, vegetable oil, chicken 0.5%, herbs (sage, parsley), natural colours (carotene, turmeric), food acid (lactic), ^from sustainably grown peas, carrots, onions, corn, contains naturally occurring glutamates, free nuts, egg, sesame, fish, crustacea, lupin, m a fr lea (aus ingr)
2 -> en:2

fill with boiling water and stir continuously for 15-20 seconds -> en:fill-with-boiling-water-and-stir-continuously-for-15-20-seconds

important -> en:important

to ensure a smooth consist do not begin stirring soup until all the wal has been poured into the mug -> en:to-ensure-a-smooth-consist-do-not-begin-stirring-soup-until-all-the-wal-has-been-poured-into-the-mug

our ingredients -> en:our-ingredients

noodles -> en:noodle - vegan: maybe - vegetarian: maybe - percent: 22

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes

starch -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510

corn -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200

potato -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003

creamer -> en:creaming-powder

vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe

glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

milk protein -> en:milk-proteins - vegan: no - vegetarian: yes

mineral salts -> en:mineral-salts

339 or 340 -> en:339-or-340

450 or 451 -> en:450-or-451

natural colour -> en:natural-colours

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes

vegetables^ -> en:vegetable - vegan: yes - vegetarian: yes - percent: 11

peas -> en:pea - vegan: yes - vegetarian: yes

carrot -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009

onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034

powder -> en:powder

pieces -> en:pieces

corn -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

mineral salt -> en:mineral-salt

potassium chloride -> en:e508 - vegan: yes - vegetarian: yes

natural chicken flavours -> en:natural-chicken-flavouring - vegan: maybe - vegetarian: maybe

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

hydrolysed corn protein -> en:hydrolysed-corn-protein - vegan: yes - vegetarian: yes

yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes

vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe

chicken -> en:chicken - vegan: no - vegetarian: no - percent: 0.5

herbs -> en:herb - vegan: yes - vegetarian: yes

sage -> en:sage - vegan: yes - vegetarian: yes - ciqual_food_code: 11069

parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014

natural colours -> en:natural-colours

carotene -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe

turmeric -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089

food acid -> en:food-acid

lactic -> en:lactic

^from sustainably grown peas -> en:from-sustainably-grown-peas

carrots -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009

onions -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034

corn -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200

contains naturally occurring glutamates -> en:contains-naturally-occurring-glutamates

free nuts -> en:free-nuts

egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000

sesame -> en:sesame - vegan: yes - vegetarian: yes - ciqual_food_code: 15010

fish -> en:fish - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140

crustacea -> en:crustacean - vegan: no - vegetarian: no

lupin -> en:lupin-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20534

m a fr lea -> en:m-a-fr-lea

aus ingr -> en:aus-ingr

Nutrition

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Nutrient levels
- Fat in low quantity (1.6%)
  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 (0.8%)
  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 (1%)
  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

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (250.0g)	Compared to: Soups
Energy	1,033 kj (247 kcal)	2,580 kj (618 kcal)	+223%
Fat	1.6 g	4 g	-28%
Saturated fat	0.8 g	2 g	+23%
Carbohydrates	10 g	25 g	+4%
Sugars	1 g	2.5 g	-49%
Fiber	?	?
Proteins	?	?
Salt	?	?
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	11 %	11 %

Serving size: 250.0g

Environment

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Origins of ingredients
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Data sources

Product added on March 15, 2022, 5:15:55 AM CET by foodvisor
Last edit of product page on April 25, 2023, 12:23:12 AM CEST by inf.
Product page also edited by openfoodfacts-contributors, roboto-app.

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Chicken soup - Continental