Soup, mixed vegetable, prepared from dry mix with water

Vegetable soup prepared from dry soup mix mixed with water according to label instructions.

The majority of nutrients including proximates, vitamins and minerals were derived from a composite of 6 purchases (4x continental and 2x ) of vegetable dry mix soup (including spring vegetable and thick vegetable types) purchased from Adelaide supermarkets in 1990. The samples were reconstituted with 1000 ml of water, stirred occasionally until boiled and simmered for 7 minutes as per label directions (AGAL, 1991) Proximates, vitamins and minerals were also derived from a composite of 18 samples (12x Continental, 2x Savings and 1x Home brand, 1x Farmland, 1x Hillendale and 1x Maggi) of mixed vegetable (spring vegetable, tomato, French onion, and French onion with mushroom and herbs) instant dry mix soup purchased from Melbourne supermarkets in 2002 and analysed in 2 stages over one year period (FSANZ, Food Comp. Project, 2002). The sample contents were emptied into 200-250 ml boiling water, stirred for 20 seconds and allowed to boil for 5 minutes as per the label instructions. Fatty acids were imputed from beef boneless unspecified cut raw fat (08A10068).