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

This is a reduced-calorie instant soup made from powder in assorted flavours, described as served after mixing with water. It mainly provides water and carbohydrate, with smaller amounts of protein and fat. Per 100g, the prepared soup provides 226 kJ of energy, 8.4g of carbohydrate, 2g of protein and 2.4g of salt.

Carbohydrate provides energy, while protein supports the maintenance and repair of body tissues. The salt content is worth noting for people monitoring their salt intake, as eating too much salt can contribute to raised blood pressure. The amount of salt consumed depends on how much prepared soup is eaten. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

53 kcal

Energy

226 kJ

Graisse

1.5g

Carbohydrate

8.4g

of which sugars

0.8g

Protéines

2g

Sel

2.4g

Alcool

0g

Eau

84g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamine D

0µg

Vitamine C

0mg

Vitamine B12

0µg

Calcium

45mg

Fer

1.6mg

Magnésium

7mg

Phosphorus

51mg

Potassium

100mg

Sodium

950mg

Zinc

0.2mg

Copper

0.03mg

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

328 kcal

13g

9.4g

–

About these figures

Values are per 100g of the food as described (Calculated from 37g powder to 190ml water). "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These figures come from an older part of the dataset that is no longer updated.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