Cream of Mushroom Soup

How it scored 70 / 100

Nutrition snapshot

Ingredients 22 listed

• 1 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 2 Mushroom
  Edible fungi (e.g., Agaricus bisporus, shiitake, oyster, portobello) used as whole-food ingredient.
  Safe
• 3 Modified Starch
  Starch from corn, potato, tapioca, wheat, or rice that has been physically, enzymatically, or chemically modified (E1400-E1452) to improve c…
  Low
• 4 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 5 Canola
  Canola (Brassica napus) — typically refers to canola oil, a low-erucic-acid rapeseed oil.
  Low
• 6 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 7 Cream
  The fat-rich liquid separated from milk. FDA standards of identity (21 CFR 131.150 / 131.155 / 131.157) classify by milkfat content: heavy c…
  Safe
• 8 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 9 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 10 Potassium Chloride
  Potassium chloride (KCl), an inorganic salt commonly used as a low-sodium salt substitute and nutrient.
  Low
• 11 Flavouring
  Umbrella term for one or more flavor compounds, natural or artificial, not individually disclosed.
  Low
• 12 Soy Protein
  Protein extracted from soybeans, sold as concentrate, isolate, or textured protein.
  Low
• 13 Calcium Carbonate
  Calcium carbonate (CaCO3), a naturally occurring mineral (limestone, chalk) used as a calcium source, anticaking agent, and pH regulator in …
  Low
• 14 Yeast Extract
  Concentrate of soluble compounds from autolyzed Saccharomyces yeast cells; contains naturally occurring glutamates and nucleotides.
  Low
• 15 Disodium Inosinate
  Disodium inosinate (IMP), a flavor-enhancing nucleotide derived from meat, fish, or fermentation. Used synergistically with MSG.
  Low
• 16 Disodium Guanylate
  Disodium guanylate (GMP), a flavor-enhancing nucleotide derived from yeast or fish, used synergistically with MSG.
  Low
• 17 Lactic Acid
  Organic acid (E270) naturally produced by lactic acid bacteria during fermentation; also produced industrially.
  Low
• 18 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 19 C10-18 Triglycerides
  C10-18 triglycerides are mixed-chain triglycerides composed of fatty acids ranging from 10 to 18 carbons, often used as a structured lipid.
  Low
• 20 Garlic Extract
  Concentrated extract from garlic bulbs (Allium sativum), providing flavor and bioactive compounds.
  Safe
• 21 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 22 Corn
  Edible cereal grain from Zea mays.
  Safe