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  3. Campbell's condensed soup minestrone
Campbell's condensed soup minestrone
Meals · 0051000246516

Campbell's condensed soup minestrone

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Chicken broth51.7%—
  • Tomato puree24.2%—
  • Water12.1%—›
  • Tomato concentrate12.1%—
  • Carrots12.1%—›
  • Potatoes6%—›
  • Kidney beans3%—›
  • Celery1.5%—›
  • Green beans0.8%—›
  • Peas0.4%—›
  • Pea beans0.2%—
  • Diced tomatoes in tomato juice<0.1%—
  • Courgette<0.1%—
  • Pasta<0.1%—
  • Wheat flour<0.1%—›
  • Egg white—›
  • E375—
  • Ferrous sulfate—›
  • Thiamin mononitrate—›
  • E101—
  • Folic acid—›
  • Potato starch<0.1%—›
  • Contains less than 2% of—
  • Salt—›
  • E508—
  • Chicken fat—›
  • E621⚠ Moderate
  • Dehydrated onions—
  • Spinach—›
  • High fructose corn syrup—›
  • Yeast extract—›
  • Flavouring—
  • Corn oil—›
  • Garlic—›
  • Spice—›
  • E340i—
  • Beta carotene for color—
  • Glucose—›
  • Vinegar—›
  • E150a—
  • Ammonia caramel (E150C)⚠ Moderate
  • Potassium phosphates (E340)⚠ Low
Show original label text

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.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • Potassium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

Per-ingredient concern · chemical identity, not food safety

  1. 01CARROTCompoundNot assessed
  2. 02POTATOCompoundNot assessed
  3. 03KIDNEY BEANCompoundNot assessed
  4. 04CELERYCompoundNot assessed
  5. 05STRING BEANCompoundNot assessed
  6. 06Phenethyl alcoholCompoundNot assessed
  7. 07PEACompoundNot assessed
  8. 08STARCH 1551CompoundNot assessed
  9. 09CHICKEN FATCompoundNot assessed
  10. 10SPINACHCompoundNot assessed
  11. 11High Fructose Corn SyrupCompoundNot assessed
  12. 12FRUCTOSECompoundNot assessed
  13. 13CORN SYRUPCompoundNot assessed
  14. 14YEASTCompoundNot assessed
  15. 15CORN OILCompoundNot assessed
  16. 16GARLICCompoundNot assessed
  17. 17SPICECompoundNot assessed
  18. 18D-GlucoseCompoundNot assessed
  19. 19GLUCOSECompoundNot assessed
  20. 20ACETIC ACIDActiveNot assessed
  21. 21VINEGARCompoundNot assessed

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