Soup Stock

by Maruten Barcode 0074410285029
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Ultra-processed food

Soup Stock by Maruten provides 200 kcal per 100 g, with 40 g of sugars and 13.3 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: gluten, soybeans.

Nutrient levels per 100 g

Fat
0 g · Low
Saturated fat
0 g · Low
Sugars
40 g · High
Salt
5.1 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 7.5 g (7.5 g)

Nutrient Per 100 g Per serving% DV*
Calories 200 kcal 15 kcal
Total fat 0 g 0 g 0%
Saturated fat 0 g 0 g 0%
Carbohydrates 40 g 3 g 1%
Total sugars 40 g 3 g
Dietary fiber 0 g 0 g 0%
Protein 13.3 g 1 g 2%
Salt 5.1 g 0.4 g

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values).

Ingredients

Salt, sugar, powered soy sauce (defatted soy bean, wheat, salt, rice, dextirin), hydrolyzed protein (corn gluten, wheat gluten, soybean) flavoring (powdered skip) jack tuna, powdered mackerel, powdered kelp), green onion yeast extract, vegetable oil (soy bean oil, rapeseed oil).

Not veganNot vegetarian
Allergens
GlutenSoybeans

Product details

Serving size
7.5 g (7.5 g)
Sold in
United States
Barcode
0074410285029

Prices reported by shoppers

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Frequently asked questions

How many calories are in Soup Stock?

Soup Stock contains 200 kcal per 100 g and about 15 kcal per serving (7.5 g (7.5 g)).

How much sugar is in Soup Stock?

Soup Stock has 40 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Soup Stock healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Soup Stock vegan?

Based on its ingredient list, it is not vegan.

What allergens does Soup Stock contain?

According to the label data it contains: Gluten, Soybeans. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated March 9, 2017. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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