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Soupe brocoli cheddar - Kirkland Signature - 2 x 830 ml

Soupe brocoli cheddar - Kirkland Signature - 2 x 830 ml

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Barcode: 0096619615759 (EAN / EAN-13) 096619615759 (UPC / UPC-A)

Quantity: 2 x 830 ml

Brands: Kirkland Signature

Countries where sold: United States

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Health

Nutrition

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    Nutri-Score UNKNOWN

    Missing category
    • icon

      What is the Nutri-Score?


      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

    Could you add the information needed to compute the Nutri-Score? Add a category

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (250.0g)
    Energy 795 kj
    (190 kcal)
    1,990 kj
    (475 kcal)
    Fat 12 g 30 g
    Saturated fat 7 g 17.5 g
    Salt 1.55 g 3.88 g
    Carbohydrates 14 g 35 g
    Fiber 0.4 g 1 g
    Sugars 8 g 20 g
    Proteins 10 g 25 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 12.186 % 12.186 %
Serving size: 250.0g

Ingredients

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    57 ingredients


    milk, water, broccoli, cheddar cheese (milk, modified milk ingredients, salt, bacterial culture, calcium chloride, microbial enzyme, beta-carotene, cellulose, natamycin), processed cheese product (cheese [modified milk ingredients, bacterial culture, salt, calcium chloride, rennet and/or microbial enzyme, lipase, beta-carotene], modified milk ingredients, water, glucose, sodium citrate and/or sodium phosphate, salt, potassium sorbate, citric acid, vinegar*, beta carotene, soy lecithin, *may be present), rice starch, onions, butter, natural cheese flavour (cheddar cheese [milk, co bacterial cultures, salt, enzymes], water, sodium citrate, enzymes), sea salt, soy sauce (water, soybeans, salt, sugar, alcohol, lactic acid), cultured dextrose (maltodextrin).
    Allergens: Milk, Soybeans
    Traces: Milk, Soybeans

Food processing

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    Ultra processed foods


    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E1104 - Lipase
    • Additive: E322 - Lecithins
    • Additive: E460 - Cellulose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Maltodextrin

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification

Additives

  • E1104 - Lipase


    Lipase: A lipase -, - is any enzyme that catalyzes the hydrolysis of fats -lipids-. Lipases are a subclass of the esterases. Lipases perform essential roles in digestion, transport and processing of dietary lipids -e.g. triglycerides, fats, oils- in most, if not all, living organisms. Genes encoding lipases are even present in certain viruses.Most lipases act at a specific position on the glycerol backbone of a lipid substrate -A1, A2 or A3--small intestine-. For example, human pancreatic lipase -HPL-, which is the main enzyme that breaks down dietary fats in the human digestive system, converts triglyceride substrates found in ingested oils to monoglycerides and two fatty acids. Several other types of lipase activities exist in nature, such as phospholipases and sphingomyelinases; however, these are usually treated separately from "conventional" lipases. Some lipases are expressed and secreted by pathogenic organisms during an infection. In particular, Candida albicans has a large number of different lipases, possibly reflecting broad-lipolytic activity, which may contribute to the persistence and virulence of C. albicans in human tissue.
    Source: Wikipedia
  • E202 - Potassium sorbate


    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E235 - Natamycin


    Natamycin: Natamycin, also known as pimaricin, is an antifungal medication used to treat fungal infections around the eye. This includes infections of the eyelids, conjunctiva, and cornea. It is used as eyedrops. Natamycin is also used in the food industry as a preservative.Allergic reactions may occur. It is unclear if medical use during pregnancy or breastfeeding is safe. It is in the macrolide and polyene families of medications. It results in fungal death by altering the cell membrane.Natamycin was discovered in 1955 and approved for medical use in the United States in 1978. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. The wholesale cost in the developing world is between US$92.90 and 126.72 per 5-ml bottle as of 2015. It is produced by fermentation of the bacterium Streptomyces natalensis.
    Source: Wikipedia
  • E270 - Lactic acid


    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia
  • E322 - Lecithins


    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin


    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E330 - Citric acid


    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E460 - Cellulose


    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Milk, Cheddar, Milk, Modified milk ingredients, Cheese, Modified milk ingredients, Modified milk ingredients, Butter, Natural cheese flavouring, Cheddar, Milk

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown


    Unrecognized ingredients: Bacterial-culture, Processed-cheese-product, Bacterial-culture, Sodium citrate, May-be-present, Co-bacterial-cultures, Sodium citrate, Cultured-dextrose

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : milk, water, broccoli, cheddar cheese (milk, modified milk ingredients, salt, bacterial culture, calcium chloride, microbial enzyme, beta-carotene, cellulose, natamycin), processed cheese product (cheese (modified milk ingredients, bacterial culture, salt, calcium chloride, rennet, microbial enzyme, lipase, beta-carotene), modified milk ingredients, water, glucose, sodium citrate, sodium phosphate, salt, potassium sorbate, citric acid, vinegar, beta carotene, soy lecithin, may be present), rice starch, onions, butter, natural cheese flavour (cheddar cheese (milk, co bacterial cultures, salt, enzymes), water, sodium citrate, enzymes), sea salt, soy sauce (water, soybeans, salt, sugar, alcohol, lactic acid), cultured dextrose (maltodextrin)
    1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 8.33333333333333 - percent_max: 100
    2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. broccoli -> en:broccoli - vegan: yes - vegetarian: yes - ciqual_food_code: 20057 - percent_min: 0 - percent_max: 33.3333333333333
    4. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 25
      1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25
      2. modified milk ingredients -> en:modified-milk-ingredients - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 12.5
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.55
      4. bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 1.55
      5. calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.55
      6. microbial enzyme -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.55
      7. beta-carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.55
      8. cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.55
      9. natamycin -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.55
    5. processed cheese product -> en:processed-cheese-product - percent_min: 0 - percent_max: 20
      1. cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 20
        1. modified milk ingredients -> en:modified-milk-ingredients - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 20
        2. bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 10
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.55
        4. calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.55
        5. rennet -> en:rennet - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.55
        6. microbial enzyme -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.55
        7. lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.55
        8. beta-carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.55
      2. modified milk ingredients -> en:modified-milk-ingredients - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 10
      3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 6.66666666666667
      4. glucose -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5
      5. sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 4
      6. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      7. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.55
      8. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.55
      9. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.55
      10. vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1.55
      11. beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.55
      12. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.55
      13. may be present -> en:may-be-present - percent_min: 0 - percent_max: 1.55
    6. rice starch -> en:rice-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 16.6666666666667
    7. onions -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 14.2857142857143
    8. butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 12.5
    9. natural cheese flavour -> en:natural-cheese-flavouring - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 5
      1. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 5
        1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5
        2. co bacterial cultures -> en:co-bacterial-cultures - percent_min: 0 - percent_max: 2.5
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.55
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.25
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 2.5
      3. sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 1.66666666666667
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.25
    10. sea salt -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 1.55
    11. soy sauce -> en:soy-sauce - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11104 - percent_min: 0 - percent_max: 1.55
      1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.55
      2. soybeans -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 0.775
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.516666666666667
      4. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.3875
      5. alcohol -> en:alcohol - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 0 - percent_max: 0.31
      6. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.258333333333333
    12. cultured dextrose -> en:cultured-dextrose - percent_min: 0 - percent_max: 1.55
      1. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.55

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Product added on by foodvisor
Last edit of product page on by roboto-app.
Product page also edited by inf, kiliweb, yuka.sY2b0xO6T85zoF3NwEKvlk99Ssfm-SvAESXuiVKG54mqDJ36SvZjxITzCqs.

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