Progresso Light Vegetable Soup

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

Celery is a low-calorie vegetable that adds fiber and essential nutrients to the soup. It is typically used fresh, preserving its nutritional content. It contributes to the overall health benefits of the soup.

Green beans are a nutritious vegetable rich in vitamins and minerals. They are usually minimally processed, retaining their health benefits. They add fiber and essential nutrients to the soup.

Tomatoes are a nutrient-dense fruit providing vitamins, minerals, and antioxidants. They are typically used fresh or minimally processed, preserving their health benefits. They enhance the flavor and nutritional value of the soup.

Carrots are a root vegetable rich in beta-carotene and other nutrients. They are typically used fresh, retaining their nutritional benefits. They add sweetness and color to the soup.

Beneficial ingredient — whole-food or functional value in this product class.

Onion powder is a dehydrated form of onions, providing flavor and some nutrients. It retains some of the health benefits of fresh onions, such as antioxidants. It enhances the flavor profile of the soup.

Garlic powder is a dehydrated form of garlic, offering flavor and potential health benefits. It retains some of the beneficial compounds found in fresh garlic. It adds depth to the flavor of the soup.

Tomato extract is a concentrated form of tomatoes, rich in lycopene and other nutrients. It is used to enhance flavor and nutritional content. It provides similar benefits to fresh tomatoes.

Water is a neutral ingredient used as a base for the soup. It provides no calories or nutrients but is essential for hydration. It serves as a medium for cooking and blending other ingredients.

Spiral pasta is made from semolina wheat and durum wheat, providing carbohydrates and some protein. It is a common ingredient in soups, adding texture and substance. It is a refined grain product, offering limited nutritional benefits.

Soluble corn fiber is a processed fiber additive used to increase fiber content. It is derived from corn and is often used in processed foods. It can help improve the fiber content of the soup without altering taste significantly.

Potassium chloride is used as a salt substitute to reduce sodium content. It provides potassium, an essential mineral for heart and muscle function. It is often used in processed foods to enhance flavor while maintaining a lower sodium profile.

Salt is used to enhance flavor and preserve food. It is a common ingredient in processed foods, contributing to sodium intake. While necessary for bodily functions, excessive consumption can lead to health issues.

Spice is a generic term for various flavoring agents used in cooking. The specific spices used are not detailed, making it difficult to assess their individual benefits or risks. They contribute to the overall flavor profile of the soup.

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

Calcium chloride is used as a firming agent and to enhance flavor. It is commonly used in canned vegetables to maintain texture. It provides calcium, an essential mineral for bone health.

Corn protein is a processed ingredient derived from corn, often used as a protein source. It lacks the complete amino acid profile found in animal-based proteins. Its processing can reduce the nutritional quality compared to whole food sources.

Chemically modified starch additive.

Sugar is a refined carbohydrate that provides sweetness but no essential nutrients. Excessive consumption can lead to health issues such as obesity and diabetes. It is often added to enhance flavor in processed foods.