Spring Vegetable Soup
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 34 kcal | 2% |
| Fat | 0.50 g | 1% |
| of which saturates | 0.05 g | 0% |
| Carbohydrate | 11.3 g | 4% |
| of which sugars | 1.6 g | 2% |
| Fibre | 1.1 g | — |
| Protein | 1.2 g | 2% |
| Salt | 0.47 g | 8% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Carrot (10%), Cooked Rice, Potato, Onion (2.5%), Modified Maize Starch, Garden Peas (2%), Sweetcorn (2%), Swede, Leeks (2%), Red Pepper, Carrot Concentrate, Salt, Flavouring, Rapeseed Oil, Yeast Extract, Garlic, Parsley, Thyme, Sugar, White Pepper, Leek Powder, Onion Powder. Garlic Powder, Bay, Colours: Carotenes.
- E160acaroteneColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetable soups”: 0.50 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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