Cream of Chicken Soup
Instant High Protein Cream of Chicken Soup Mix
Acceptable on VLCD or Ketogenic diet plans
Source of calcium (> 15 % RDA / serving)
Serving size: 27 g = 3 tablespoon
1 tub 450 g = 19 servings approximately.
Description
Nutritional Information
Ingredients
Milk proteins (soy); vegetable proteins (soy protein isolate, pea protein isolate); flavours (milk, egg, soy, gluten); hydrolyzed vegetable protein (gluten); maltodextrin; onion powder; thickeners: cellulose, xanthan gum, guar gum, sodium alginate; acidity regulator: potassium citrate; salt; celery powder; spices; methionine; anti-caking agent: silicium dioxide; parsley; color: turmeric; emulsifier: soy lecithin.
Made in France.
Allergens
Milk, egg, soy, gluten and celery (see in bold). Manufactured in France on equipment that processes mustard and sulfites.| NUTRITION FACTS | ||
|---|---|---|
| Average nutritional values: | Per 100g | Per portion |
| Energy values (kcal) | 336 | 91 |
| Energy values (kJ) | 1425 | 384 |
| Fat (g) | 2,3 | 0,6 |
| - of which saturated (g) | 1 | 0,3 |
| Carbohydrates (g) |
11,1 | 3 |
| - of which sugars (g) | 2,9 | 0,8 |
| - of which starch (g) | 8,2 | 2,2 |
| Fibre (g) | 2,2 | 0,6 |
| Protein (g) | 66,7 | 18 |
| Salt (g) |
8,00 | 2,16 |
| Calcium (mg) | 780 | 210 (26%*) |
(*) % Recommanded Daily Allowance
| AMINO ACIDS | ||
|---|---|---|
| ESSENTIAL AMINO ACIDS | PER 100g PROTEINS | |
| I | L-isoleucine | 5.20 |
| L | L-leucine | 8.95 |
| K | L-lysine | 7.44 |
| MC | L-methionine + L-cystine | 3.60 |
| FY | L-phenylalanine + L-tyrosine | 9.80 |
| T | L-threonine | 4.31 |
| W | L-tryptophan | 1.33 |
| V | L-valine | 6.05 |
| H | Histidine | 2.76 |
Mixing Instructions
1/ Empty one serving (27 g of powder) into a mix or a bowl.
2/ Add 200 to 230 ml of cold water and mix for 5 to 10 seconds until well dissolve.
3/ Heat the soup.
4/ Add salt and pepper and consume in the 10 followings minutes.
Serving size: 27 g = 3 tablespoon. 1 tub 500 g = 19 servings approximately.