Spring Vegetable Soup
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 37 kcal | 2% |
| Fat | 0.40 g | 1% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 7.0 g | 3% |
| of which sugars | 1.5 g | 2% |
| Fibre | 0.80 g | — |
| Protein | 0.80 g | 2% |
| Salt | 0.60 g | 10% |
Open Food Facts, ODbL, record updated 28 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Carrots (9%), Potatoes (7%), Peas (6%), Rice, Swede (3%), Cornflour, Wheat Flour (contains Calcium, Iron, Niacin, Thiamin), Leeks (1%), Flavourings (contains Wheat, Barley, Celery), Modified Cornflour, Sugar, Red Peppers (0.3%), Rapeseed Oil, Salt, Garlic Salt, Herb, Colour - Beta-carotene
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
34% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Canned soups” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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