Soup, cream variety, prepared from simmer dry mix with milk & water
Proximates, minerals and vitamins were derived from a composite of 6 samples (4x Continental, 1 each x Maggi and Farmland) of simmer dry soup mix including 3x cream of chicken, 1x onion, 1x vegetable and 1x mushroom purchased from Adelaide supermarkets in 1990 (AGAL, 1990). Fatty acids were calculated from soup cream dry mix fatty acids (unpublished) x 0.53 + cow milk fat fatty acids x 0.47, proportions based on ingredients & preparation instructions. Each sample was reconstituted with 750 ml of water, stirred until boiling then added 250ml of milk, stirred and simmered for 10 minutes as per the label instructions.
Soups
| Name | Value (g) |
|---|---|
| Dietry Fibre | |
| Energy | |
| Omega-6 | 0.08 |
| Omega-3 | 0 |
| Protein | 0 |
| Total Fat | 1.5 |
| Total Fructose | 0.1 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0 |
| Sucrose | 0.2 |
| Maltose | 0 |
| Lactose | 1.5 |
Soups
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