Cup a Soup Cream of Vegetable
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 | 52 kcal | 3% |
| Fat | 2.0 g | 3% |
| of which saturates | 1.4 g | 7% |
| Carbohydrate | 7.8 g | 3% |
| of which sugars | 0.90 g | 1% |
| Fibre | 0.50 g | — |
| Protein | 0.50 g | 1% |
| Salt | 0.41 g | 7% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Vegetables (7%) (Carrot, Leek, Onion, Peas), Glucose Syrup, Maize Starch, Croutons (1.5%) (Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Palm Oil, Salt, Yeast, Antioxidant (Rosemary Extracts)), Potato Starch, Palm Oil, Yellow Split Pea Flour, Palm Fat, Salt, Parsley, Milk Proteins, Potassium Chloride, Garlic, Flavourings (contain Barley), Yeast Extract (contains Barley), Emulsifier (Mono - and Diglycerides of Fatty Acids), Sugar, Ground Turmeric, Black Pepper Extract.
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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