Progresso Vegetable Classics Garden Vegetable Soup

Water is a neutral ingredient used as a base for the soup. It provides no calories or nutrients but is essential for hydration. It acts as a solvent for other ingredients.

Potatoes are a good source of carbohydrates and provide essential nutrients like vitamin C and potassium. They are minimally processed in this context, retaining most of their nutritional value. Potatoes can be a satiating component of meals.

Carrots are rich in beta-carotene, which the body converts to vitamin A, essential for vision and immune function. They are minimally processed, preserving their nutritional integrity. Carrots also provide dietary fiber, supporting digestive health.

Tomato puree is a concentrated source of lycopene, an antioxidant linked to reduced risk of chronic diseases. It is made by cooking tomatoes and removing skins and seeds, concentrating nutrients. The cooking process enhances lycopene bioavailability.

Tomatoes are a rich source of vitamins C and K, potassium, and folate. They are minimally processed, retaining their natural nutrients. Tomatoes also contain lycopene, an antioxidant with potential health benefits.

Corn provides carbohydrates and some fiber, but its nutritional profile is less impressive compared to other vegetables. It is often genetically modified, which may concern some consumers. Corn is a staple food in many diets.

Celery is low in calories and provides dietary fiber, vitamins A, C, and K. It is minimally processed, maintaining its nutritional benefits. Celery also contains antioxidants that may reduce inflammation.

Kidney beans are an excellent source of plant-based protein and fiber. They are minimally processed, retaining their nutritional integrity. Beans also provide essential minerals like iron and magnesium.

Green beans are low in calories and provide vitamins C and K, as well as fiber. They are minimally processed, preserving their nutritional content. Green beans also contain antioxidants that support overall health.

Modified food starch is used as a thickening agent in soups. It is derived from various starches and undergoes chemical modification to enhance its properties. It provides no significant nutritional benefits.

Salt is used to enhance flavor and preserve food. It is a common ingredient in processed foods but should be consumed in moderation. Excessive salt intake can lead to health issues like hypertension.

Sugar is added for sweetness but provides empty calories with no essential nutrients. It is a refined carbohydrate that can contribute to weight gain and metabolic issues. Excessive sugar consumption is linked to various health problems.

Vegetable juice concentrates are used for flavor and color enhancement. They are derived from various vegetables and may retain some nutrients. However, the concentration process can reduce their overall nutritional value.

Onions are rich in antioxidants and sulfur-containing compounds that may support heart health. They are minimally processed, retaining their nutritional benefits. Onions also provide flavor and aroma to dishes.

Potassium chloride is used as a salt substitute to reduce sodium content. It provides potassium, an essential mineral for heart and muscle function. However, excessive intake can lead to hyperkalemia in susceptible individuals.

Corn protein is used as a protein source but lacks a complete amino acid profile compared to animal proteins. It is derived from corn and may be genetically modified. It provides some protein content but is not as nutritionally rich as other sources.

Dried parsley is used for flavor and provides vitamins A, C, and K. It is minimally processed, retaining its nutritional benefits. Parsley also contains antioxidants that may support overall health.

Spices are used to enhance flavor and may provide some antioxidants. The specific spices used are not detailed, making it difficult to assess their full nutritional impact. Spices generally contribute to the sensory profile of foods.

Natural flavors are used to enhance taste but are often highly processed and lack transparency. They can contain a variety of chemical compounds, raising concerns about their purity and health impact. The term 'natural' does not guarantee safety or nutritional benefits.

Citric acid is used as a preservative and to add acidity to foods. It is naturally found in citrus fruits but is often industrially produced for food use. It is generally recognized as safe when consumed in typical amounts.

Calcium chloride is used as a firming agent and to enhance texture in foods. It provides calcium, an essential mineral for bone health. However, it is used in small amounts and does not significantly contribute to dietary calcium intake.

Yeast extract is used to enhance flavor and is a source of umami. It contains glutamates, which can enhance taste but may concern some individuals sensitive to MSG. It provides some B vitamins but is used in small quantities.