Progresso Traditional Cheese Tortellini in Garden Vegetable Tomato Soup

Water is a neutral ingredient used as a base for soups and other liquid foods. It provides no nutritional value but is essential for hydration. In this product, it acts as a solvent for other ingredients.

Tomato puree is a concentrated form of tomatoes, providing a rich source of vitamins and antioxidants. It is minimally processed, retaining much of the nutritional value of fresh tomatoes. The puree enhances the flavor and nutritional profile of the soup.

Cheese tortellini is a pasta filled with cheese, providing carbohydrates and some protein. It is a processed food but offers a source of energy and flavor. The quality of the cheese and pasta can vary, affecting nutritional value.

Tomatoes are a nutrient-rich fruit, providing vitamins, minerals, and antioxidants. They are minimally processed in this product, retaining their health benefits. Tomatoes contribute to the flavor and nutritional content of the soup.

Zucchini is a low-calorie vegetable rich in vitamins and minerals. It is minimally processed, maintaining its nutritional integrity. Zucchini adds fiber and essential nutrients to the soup.

Carrots are a root vegetable high in beta-carotene, fiber, and antioxidants. They are minimally processed in this product, preserving their nutritional benefits. Carrots enhance the color, flavor, and nutritional profile of the soup.

Onions are a flavorful vegetable that provides vitamins, minerals, and antioxidants. They are minimally processed, retaining their health benefits. Onions add depth of flavor and nutritional value to the soup.

Soybean oil is a seed oil high in omega-6 fatty acids, which can promote inflammation when consumed in excess. It is highly processed, often involving chemical extraction methods. The high omega-6 content is a concern for maintaining a balanced fatty acid profile.

Modified food starch is used as a thickening agent in processed foods. It is chemically altered to improve texture and stability. While it provides no nutritional value, it enhances the consistency of the soup.

Hydrolyzed corn protein is a processed ingredient used to enhance flavor. It is a source of free glutamates, which can be problematic for individuals sensitive to MSG. The processing method reduces the nutritional quality of the original corn.

Potassium chloride is used as a salt substitute to reduce sodium content in foods. It provides potassium, an essential mineral for maintaining electrolyte balance. While beneficial in moderation, excessive intake can be harmful.

Calcium chloride is used as a firming agent in canned foods. It helps maintain texture and stability. While it provides calcium, the amount is typically not significant enough to contribute to dietary intake.

Citric acid is a natural preservative and flavor enhancer. It is commonly used in processed foods to maintain freshness and add a tangy flavor. It is generally recognized as safe when consumed in typical amounts.