CLAM STOCK, POTATOES, CLAMS, VEGETABLE OIL, CELERY

CampbellsNew England Clam Chowder Soup, New England Clam ChowderNo image

New England Clam Chowder Soup, New England Clam Chowder

Name: Frifor food product database
Creator: Frifor

Ultra-processedCeleryGlutenMilkSoy

Description

New England Clam Chowder Soup, New England Clam Chowder is a product in the category Soups - Prepared (Shelf Stable) produced by Campbells.

Ingredients

CLAM STOCK
POTATOES
CLAMS
MODIFIED FOOD STARCH
MONOSODIUM GLUTAMATE
SOY PROTEIN CONCENTRATE
SPICES
SODIUM PHOSPHATE
E631DISODIUM INOSINATE
DISODIUM GUANYLATE
E363SUCCINIC ACID
SOY LECITHIN

Nutrition

Macros

Density

Thermic

Energy

75 kcal180 kcal

Per 100 mlPer 240 ml

Fat

4.17 g10.01 g

Per 100 mlPer 240 ml

Saturated fat

0.62 g1.49 g

Per 100 mlPer 240 ml

Carbohydrates

5.87 g14.09 g

Per 100 mlPer 240 ml

Sugars

0.42 g1.01 g

Per 100 mlPer 240 ml

Protein

2.5 g6 g

Per 100 mlPer 240 ml

Fibre

0.8 g1.92 g

Per 100 mlPer 240 ml

Salt

0.8225 g1.97 g

Per 100 mlPer 240 ml

	Per 100 ml	Per 240 ml
Energy	75 kcal	180 kcal
Fat	4.17 g	10.01 g
Saturated fat	0.62 g	1.49 g
Carbohydrates	5.87 g	14.09 g
Sugars	0.42 g	1.01 g
Protein	2.5 g	6 g
Fibre	0.8 g	1.92 g
Salt	0.8225 g	1.97 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains non-culinary ingredients: whey protein concentrate, modified food starch, soy protein concentrate
2.
Contains flavouring
3.
Contains cosmetic additives: soy lecithin, disodium guanylate, disodium inosinate, monosodium glutamate

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

50% fat

0.82% salt

50% fat

2.24% sugar

CSOD

31% carb

0.82% salt

This product is hyperpalatable.

This product is 50% calories from fat and more than 0.82% of total weight from salt.

Seed oils

No seed oils found

Important information

Frifor disclaims all responsibility for the information in the database. Always double-check. If you have allergies or other considerations, read the package carefully. Contents may differ, recipes may change, and information may be incorrect.

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