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Tomato & Roast Red Pepper Soup

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€4.65
ODOO Product Id
955
Energy kcal
89.28472|299.99666
Energy kj
372.31729|1250.98608
Protein
3.25375|10.9326
Carbohydrates
7.18625|24.14581
Total Sugars
4.73433|15.90735
Water
436.44374
Fat
5.28052|17.74256
Aoac
1.7131|5.75602
Nitrogen
1.94296
Thiamin
0.21547|0.72397
Iron
1.34346|4.51402
Copper
0.23308|0.78314
Chloride
133.26218|447.76092
Manganese
0.28002|0.94085
Selenium
2.54456|8.54972
Iodine
2.89033|9.71151
Salt
0.11842|0.39788
Potassium
303.23159|1018.85815
Calcium
40.23201|135.17955
Magnesium
41.40382|139.11685
Phosphorus
89.65366|301.23631
Glucose
7.00598
Galactose
0.03386
Fructose
6.85515
Maltose
0
Lactose
0
Retinol
0|0
Retinol Equivalent
71.11795|238.95631
Carotene
424.7057|1427.01117
Riboflavin
0.0719|0.24159
Niacin
1.11344|3.74115
Niacin Equivalent
1.81455|6.0969
Tryptophan
0.7231|2.42962
Folate
25.32271|85.08432
Pantothenate
0.1282|0.43074
Alcohol
0
Starch
5.45196
Oligosaccharide
1.48442
Cholesterol
0|0
Zinc
0.7017|2.35773
Sodium
47.36711|159.1535
Sucrose
2.03082
Biotin
1.74333|5.8576
Vitamin B6
0.15293|0.51385
Vitamin B12
0|0
Vitamin C
32.14337|108.00173
Vitamin D
0|0
Vitamin E
2.8583|9.60389
Vitamin K1
4.67227|15.69882
Food Tags 1
none
Food Tags 2
contains_onions,contains_garlic,
Food Tags 3
not_ketogenic,
Food Tags 4
none
Food Tags 6
none
Food Tags 7
none
Food Tags 8
none
Food Tags 5
none
Food Tags 9
none
Sale Date To
2023-12-31
Sale Date From
2019-02-28
Saturated Fat
0.78315|2.63139
Omega 3
0.01756|0.05899
Shelf Life
7
Any Allergies
Gluten
Any Allergies
Mustard
Any Allergies
Fish
Any Allergies
Suphites
Any Allergies
Peanuts
Any Allergies
Eggs
Any Allergies
Crustaceans
Any Allergies
Lupin
Any Allergies
Tree Nuts
Any Allergies
Milk
Any Allergies
Molluscs
Any Allergies
Celery
Any Allergies
Sesame
Any Allergies
Soya
FoodTagsProductPage
Omnivore,Vegan,Vegetarian,Pescatarian,Paleo,Halal,Pregnancy,Breast Feeding,Diabetic,Coeliac,Low Salt,
High In Source Of Other
Unsaturated Fat
Low In Moderate
Salt
Low In Moderate
Cholesterol
Low In Moderate
Carbs
High In Source Of Minerals
Chloride
High In Source Of Vitamins
Vitamin C
Product Ranking
15, 39, 63, 152, 189, 197, 77, 111, 135, 157, 210, 221
High In Source Of Vitamins
Vitamin E
Ready To Eat Heat
Ready to Heat
High In Source Of Other
Protein
Calories
300 kCal Side Orders
High In Source Of Minerals
Potassium
High In Source Of Minerals
Copper
High In Source Of Vitamins
Thiamin B1
Spice Level
0
KCAL
89.28472|299.99666
PRO
3.25375|10.9326
CHO
7.18625|24.14581
FAT
5.28052|17.74256

Macro Energy Split

  • Spice Level
    Spice Level
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Per 100g Per Portion
Minerals Per Portion DRV % (Male) DRV % (Female) DRV % (Pregnancy) DRV % (Lactation)
Potassium (mg) 0 0 0 0 0
Chloride (mg) 0 0 0 0 0
Sodium (mg) 0 0 0 0 0
Calcium (mg) 0 0 0 0 0
Phosphorus (mg) 0 0 0 0 0
Magnesium (mg) 0 0 0 0 0
Iron (mg) 0 0 0 0 0
Zinc (mg) 0 0 0 0 0
Copper (mg) 0 0 0 0 0
Manganese (mg) 0 0 0 0 0
Iodine (ug) 0 0 0 0 0
Selenium (mg) 0 0 0 0 0
Vitamins Per Portion DRV % (Male) DRV % (Female) DRV % (Pregnancy) DRV % (Lactation)
Vitamin A (ug) 0 0 0 0 0
Thiamin B1 (mg) 0 0 0 0 0
Riboflavin B2 (mg) 0 0 0 0 0
Niacin B3 (mg) 0 0 0 0 0
Pantothenate B5 (mg) 0 0 0 0 0
Biotin B7 (ug) 0 0 0 0 0
Folate B9 (ug) 0 0 0 0 0
Vitamin B12 (ug) 0 0 0 0 0
Vitamin C (mg) 0 0 0 0 0
Vitamin D (ug) 0 0 0 0 0
Vitamin E (mg) 0 0 0 0 0
Vitamin K (ug) 0 0 0 0 0

Nothing hits the spot like a great tomato soup and this one certainly does the trick! Along with the added flavour of roasted red peppers, thyme and delicious mixed seeds, our tomato soup is a gorgeous, fibre rich, low-calorie meal that can be enjoyed as a light lunch.

Soups are a wonderful way to easily consume a lot of vegetables in an easy to eat portion so you can work towards reaching your target of your 5-7 per day. With immune-boosting properties coming from the Lycopene rich tomatoes and red peppers and anti-inflammatory properties from the flavourful garlic, onion and thyme on top of a substantial 8gm of fibre in each serving, this little bombshell is a terrific nutritional boost to your day.

Ingredients

Plum Tomatoes (49%), Water (16%), Onions (11%), Red Pepper (10%), Sunflower Seeds (4%), Pumpkin Seeds (4%), Tomato Puree (1%), Olive Oil (1%), Thyme (1%), Fresh Garlic (1%), Fresh Basil (1%), Salt, Black Pepper

Allergens

Storing Instructions

Keep refrigerated under 5 degrees Celsius at all times and consume by the date shown. Suitable for freezing before use by date shown. Consume within 3 months from date of freezing.

Cooking Instructions

Microwave
Gently pierce film once. Heat in a microwave (900w) for 2-3 mins or until piping hot. Use extreme caution when hot.
Oven
Preheat oven at 150 degrees celsius (Fan Assisted) or Gas Mark 3. Do not pierce film. Place in centre of oven for 10 minutes or until piping hot. Use caution when hot.

Nutrition Benefit
Low SaltReducing consumption of salt contributes to the maintenance of normal blood pressure.

Mineral Benefits
Source of PotassiumPotassium contributes to normal functioning of the nervous system. Potassium also contributes to normal muscle function and the maintenance of normal blood pressure.

Source of ChlorideChloride contributes to normal digestion by production of hydrochloric acid in the stomach.

Source of SodiumSodium contributes to the balancing of fluids in the body. Needed for muscle contractions and helps send nerve impulses.

Source of CopperCopper contributes to the normal function of the immune system and protection of cells from oxidative stress.

Vitamin Benefits
Source of ThiamineThiamine contributes to normal energy-yielding metabolism, normal functioning of the nervous system and heart.

Source of Pantothenic AcidPantothenic acid contributes to normal energy-yielding metabolism, the reduction of tiredness and fatigue and normal mental performance.

Source of Vitamin CVitamin C contributes to normal functioning of the nervous system, the normal function of the immune system and the protection of cells from oxidative stress. Vitamin C contributes to normal collagen formation for the normal function of blood vessels, bones, gums, skin and teeth. Vitamin C contributes to the reduction of tiredness and fatigue and increases iron absorption.

Source of Vitamin EVitamin E contributes to the protection of cells from oxidative stress.