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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

Energía

53 kcal

Energía

226 kJ

Grasa

1.5g

Carbohydrate

8.4g

of which sugars

0.8g

Proteína

2g

Sal

2.4g

Alcohol

0g

Agua

84g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina D

0µg

Vitamina C

0mg

Vitamina B12

0µg

Calcio

45mg

Hierro

1.6mg

Magnesio

7mg

Phosphorus

51mg

Potasio

100mg

Sodio

950mg

Zinc

0.2mg

Cobre

0.03mg

Other types of soup powder

Alimentos

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These figures come from an older part of the dataset that is no longer updated.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.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente