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Soup powder, instant, reduced calorie, assorted flavours

Instant reduced-calorie soup powder is a dried mixture used to make soup by adding water. The data cover assorted flavours and refer to the dry powder, not prepared soup. Per 100g, it provides 1384 kJ of energy, 52g of carbohydrate, 13g of protein and 15g of salt.

Carbohydrate supplies energy, while protein supports the maintenance and repair of body tissues. The salt content is worth noting for people monitoring their salt intake. Adding water dilutes the soup but does not reduce the total amount of salt in the powder used. The amount of powder used therefore affects the salt and energy content of the prepared serving. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

328 kcal

Energy

1384 kJ

Graisse

9.4g

Carbohydrate

52g

of which sugars

5g

Protéines

13g

Sel

15g

Alcool

0g

Eau

4.5g

Cholestérol

Trace

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamine D

0µg

Vitamine C

0mg

Vitamine B12

Trace

Calcium

280mg

Fer

9.7mg

Magnésium

40mg

Phosphorus

310mg

Potassium

630mg

Sodium

5820mg

Zinc

1.1mg

Copper

0.16mg

Other types of soup powder

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Soup powder, instant, reduced calorie, assorted flavours, as served

53 kcal

2g

1.5g

–

About these figures

Values are per 100g of the food as described (10 packets, 4 brands). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: LFRA, Nutrient analysis of miscellaneous foods, 1992.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine