Why is Chinese soup classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The soup is an instant, re‑hydrated product made with refined wheat vermicelli, flavorings and industrial processing steps, which places it in the ultra‑processed NOVA 4 category; its additives include a generic flavoring (E14xx) and a rosemary extract used as antioxidant (E392).

How does the salt content in this soup impact a hypertensive diet?

With approximately 0.38 g of salt per 100 g, a typical serving adds about 0.9 g of salt, roughly 18 % of the WHO’s recommended maximum of 5 g per day, so people with hypertension should limit consumption despite being lower than many instant soups.

Is the celery in this soup a concern for individuals with a celery allergy?

Yes, celery is listed as an ingredient and highlighted as an allergen, so anyone allergic to celery should avoid this product.

Liebig • 2 x 30 cl

soupe à la chinoise

Fruits And Vegetables

Product Insights

Liebig’s Chinese soup is an instant noodle soup that falls under the PNNS “Fruits and vegetables” and “Soups” groups, offering a vegetable base of carrots, onions, celery, red pepper and leeks together with wheat‑based vermicelli, shiitake mushrooms and a small amount of chicken fat. The product is ultra‑processed (NOVA 4) and, while it contains no preservatives or colorings and provides some protein from egg white, skimmed milk powder and chicken fat, it also includes flavorings, a rosemary‑based antioxidant, and lists celery, egg, gluten and milk as allergens, with its Nutri‑Score not disclosed. Overall, the soup delivers a modest source of vegetables and protein but carries the typical drawbacks of an instant convenience food, such as low nutritional transparency and the presence of allergens and processing additives.

Nutritional Values

Values per 100 ml

Energy Kcal21 kcal

Fat0.3 g

Saturated Fat0.1 g

Carbohydrates3.7 g

Sugars0.9 g

Comparative Analysis

Based on its ingredient composition, the soup contains about 0.38 g of salt, 0.4 g of fat and virtually no sugar per 100 g, which is roughly one‑fifth the average salt level (1.72 g) and markedly lower than the average fat (2.65 g) and sugar (3.73 g) found in typical soups.

Ingredients

Eau, légumes 15% (carotte oignon, céleri, poivron rouge, poireau), vermicelles cuits 5% (semoule de blé, blanc d'oeuf), champignons noirs 2,3%, amidon transformé de pomme de terre, arômes (contient céleri), sel, graisse de poule (antioxydant : extrait de romarin), piment de Cayenne, lait écrémé en poudre.

84%

35%

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