Vegetable soups are known for their health benefits, but store-bought varieties often contain high levels of added sugars and salt, as well as low fiber. A study evaluated 40 industrial soups, revealing that many contain minimal vegetables and harmful additives. The Royco Velouté with 12 vegetables was identified as particularly unhealthy. To choose better options, consumers should read labels carefully, prioritize soups with a high vegetable content, and be wary of excessive salt and artificial ingredients.
The Nutritional Value of Vegetable Soups: Homemade vs. Store-Bought
Vegetable soups are celebrated for their high fiber content, vitamins, and low calorie counts, making them a popular choice for health-conscious eaters. However, the nutritional profile of these soups can dramatically change when you consider store-bought varieties. Many packaged soups contain excessive amounts of added sugars and salt, alongside pesticides and minimal fiber.
Understanding the Quality of Industrial Soups
A recent investigation examined 40 different types of industrial soups featuring various vegetable blends available in supermarkets. This study covered a range of soup forms, including liquid, frozen, and dehydrated options. The consumer association meticulously assessed the nutritional values of these soups, focusing on fiber and salt levels, as well as potential contaminants like pesticides. They reviewed the ingredient lists to determine the vegetable content, presence of additives, flavoring agents, and any other questionable components. Additionally, claims made on packaging were scrutinized for accuracy, leading to the identification of the least favorable soup option.
Among the soups reviewed, the Royco brand’s Velouté with 12 vegetables emerged as the least healthy, receiving a score of 6.9 out of 20. Testers noted its low vegetable and fiber content and highlighted the presence of unwanted ingredients. Alarmingly, the soup is also higher in salt than the average, contributing to 37% of the daily recommended intake in just one serving. Analysis revealed that the vegetable content is extremely low at 9.7% post-rehydration, resulting in a mere 24 grams of vegetables in a 250 ml serving—significantly below the average for other soups.
Worse yet, the ingredient list includes additives, flavorings, glucose syrup, palm oil, and traces of pesticide residues. This raises concerns about its authenticity, as it hardly resembles a homemade soup recipe.
Tips for Selecting Quality Soups in Supermarkets
Navigating the myriad of industrial soups in supermarkets can be challenging, but with a few guidelines, you can steer clear of subpar options. Start by thoroughly reading the labels. Aim for ingredient lists that are short and easy to comprehend. Quality soups should primarily consist of vegetables, water, and straightforward seasonings, devoid of additives or artificial flavors. Stay cautious of added sugars, modified starches, flavor enhancers, and excessive preservatives, as these are indicative of ultra-processed products. Certifications like ‘Organic’ can serve as helpful signals, but they are not foolproof.
Pay close attention to the salt content; opt for soups with less than 1 gram of salt per 100 ml. For a satisfying flavor and texture, select options that boast a high vegetable proportion—ideally at least 50%. Refrigerated soups tend to be fresher and less processed than their shelf-stable counterparts. By following these tips, you can avoid misleading products and indulge in delightful, nutritious soups.