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CAMPBELL SOUP, HR CHICKEN NOODLE
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 0 MG | 0% | |
| Iron, Fe | 0 MG | 0% | |
| Potassium, K | 375 MG | 8% | |
| Sodium, Na | 342 MG | 15% |
Nutrition Highlights
- Low in calories with 50 kcal per 100g.
- Very low in fat (1.7g per 100g).
About HR CHICKEN NOODLE
Campbell's HR Chicken Noodle Soup by Campbell Soup Company is a reduced-sodium chicken noodle soup made with chicken stock, enriched egg noodles, chicken meat, and carrots, providing 50 calories, 2.5g protein, and 6.67g carbs per 120ml serving. The sesame seed oil flavoring and lower sodium formulation give it a slightly more nuanced flavor compared to standard chicken noodle soups.
Ingredients
INGREDIENTS: CHICKEN STOCK, ENRICHED EGG NOODLES (WHEAT FLOUR, EGGS, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CHICKEN MEAT, CARROTS, CONTAINS LESS THAN 2% OF: CHICKEN FAT, SALT, POTASSIUM CHLORIDE, WATER, POTATO STARCH, FLAVORING (SESAME SEED OIL), HIGH FRUCTOSE CORN SYRUP, MECHANICALLY SEPARATED CHICKEN*, LOWER SODIUM NATURAL SEA SALT, MODIFIED FOOD STARCH, MALTODEXTRIN, MILK SOLIDS, DISODIUM INOSINATE, DISODIUM GUANYLATE, BETA CAROTENE FOR COLOR, NONFAT DRY MILK, SOY PROTEIN ISOLATE, SODIUM PHOSPHATE, YEAST EXTRACT, ASCORBIC ACID TO PROTECT FLAVOR, BEEF EXTRACT, CHICKEN*, ONION EXTRACT, GARLIC EXTRACT, SPICE. *DEHYDRATED
Dietary Information
HR CHICKEN NOODLE is considered low-fat, making it a suitable choice for various dietary plans.
Calorie Breakdown
At 50 calories per 100 grams, HR CHICKEN NOODLE gets 20% of its calories from protein, 53% from carbohydrates, and 30% from fat. This is lower than most foods and comparable to fruits and vegetables.
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