Why is Winter Vegetable Soup classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The soup is labeled NOVA 4 because it includes refined wheat flour, modified maize starch, added sugar, flavoring, yeast extract and several powdered spices, all of which are ingredients that undergo significant industrial processing and formulation steps.

How does the sugar and salt content in Winter Vegetable Soup affect a diabetic or hypertensive diet?

With 1.8 g of sugar and 0.45 g of salt per 100 g, the soup is low in both nutrients, making it relatively suitable for diabetics and people watching blood pressure, though the total carbohydrate content (9.6 g) should still be considered when counting carbs.

Is Winter Vegetable Soup suitable for vegan, gluten‑free, or other strict diets?

No; the product contains dairy butter and wheat flour, so it is not vegan and is not gluten‑free. It also lists milk and celery as allergens, limiting its suitability for those with milk or celery sensitivities, while it remains appropriate for vegetarians.

Crosse & Blackwell • 400 g

Winter Vegetable Soup

Fruits And Vegetables

Product Insights

Winter Vegetable Soup is a ready‑to‑eat vegetable soup classified in the "Fruits and vegetables" and "Soups" groups. It carries a Nutri‑Score of B and is placed in NOVA group 4, indicating an ultra‑processed product with ingredients such as refined wheat flour, modified maize starch and flavorings. Nutritionally it is low in fat (1.7 g), low in sugars (1.8 g) and moderate in salt (0.45 g) per 100 g, but it also provides modest protein (1.9 g) and below‑average fiber (1.3 g) compared with typical soups.

Nutrient Levels

Traffic light indicators

Fat

low

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal64 kcal

Fat1.7 g

Saturated Fat1 g

Carbohydrates9.6 g

Sugars1.8 g

Comparative Analysis

Compared with the average ready‑to‑eat soup, this Winter Vegetable Soup contains about half the sugar (1.8 g vs 3.73 g), roughly two‑thirds the fat (1.7 g vs 2.65 g) and less than one‑third the salt (0.45 g vs 1.72 g), while providing slightly less protein and fiber than typical soups.

Ingredients

Vegetables in variable proportions (35%) (Carrots, Unpeeled Potatoes, Peas, Green Beans Pama Swede, Yellow Split Peas (5%). Tomatoes, Pearl Barley. Red Lentils, Onion, Double Cream Mil Salted Butter (Milk). Modified Maize Starch. Wheat Flour (contains Calcium Carbonate In Thiamin, Niacin). Salt, Yellow Pea Flour, Sugar, Concentrated Carrot Juice, Concentrated Orange Juice, Parsley. Flavouring (contains Celery). Yeast Extract, Onion Powder. Leek Powder. Garlic Powder. White Pepper.

84%

35%

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