Why does Soupe Velouté tomates vermicelles receive a Nutri‑Score of B and which nutrients limit it from achieving a higher grade?

The soup earns a B because it is low in fat (0.8 g), saturated fat (0.5 g) and sugars (3 g), which generate few negative points, but its moderate salt level (0.57 g) adds two negative points and the relatively low protein (1.1 g) and fiber (1.3 g) provide minimal positive points, preventing a higher A rating.

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

With 0.57 g of salt per 100 g, a typical 250 ml serving contributes about 1.4 g of salt, roughly 28 % of the recommended maximum daily intake of 5 g, so individuals managing hypertension should limit consumption and balance it with lower‑salt meals.

Is the presence of wheat and egg white in this soup a concern for people with gluten or egg allergies?

Yes, the vermicelli includes durum wheat semolina and the recipe contains egg white, both of which are listed allergens; anyone with gluten intolerance, celiac disease, or egg allergy should avoid this product.

U • 1 l

Soupe Velouté tomates vermicelles brique 1L

Fruits And Vegetables

Product Insights

The Soupe Velouté tomates vermicelles is a 1‑liter brick of tomato‑based cream soup with vermicelli, produced in France and classified under fruit and vegetable soups. It offers a low‑fat (0.8 g), low‑sugar (3 g) and moderate‑salt (0.57 g) profile with 33 kcal per 100 g, but includes butter, cream, wheat and egg white, making it unsuitable for those avoiding dairy, gluten or eggs. The product carries a Nutri‑Score of B, a NOVA 3 processing level, and an EcoScore of A, indicating good environmental performance despite being a moderately processed food.

Nutrient Levels

Traffic light indicators

Fat

low

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 ml

Energy Kcal33 kcal

Fat0.8 g

Saturated Fat0.5 g

Carbohydrates4.8 g

Sugars3 g

Comparative Analysis

Compared with typical soups, this tomato‑vermicelli cream soup contains markedly less fat (0.8 g vs 2.65 g), sugar (3 g vs 3.73 g), salt (0.57 g vs 1.72 g) and energy (33 kcal vs 88.6 kcal) per 100 g, while also providing less protein and fiber than the average.

Ingredients

Purée de tomate reconstituée 38%, eau, carotte, vermicelles cuits 9,5% (semoule de BLÉ dur, blanc d OEUF), pomme de terre, sucre, BEURRE, oignon 0,6%, sel, CRÈME, plantes aromatiques, ail.

84%

35%

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Frequently Asked Questions

Everything you need to know about Soupe Velouté tomates vermicelles brique 1L.

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