Supervalu, Inc.
B
ProfileGood
CREAM OF POTATO CONDENSED SOUP, CREAM OF POTATO
Soups & Broths USVerified
Label Serving
125 g
Barcode
041303087435
Data last verified: 1 Oct 2026
Nutrition Facts (per serving: 125 g)
Energy80kcal
Carbohydrates14g
Sugar1g
Protein2g
Total Fat2g
Saturated Fat0.5g
Trans Fat0g
Cholesterol5mg
Fiber1g
Sodium760mg
Calcium40mg
Iron0.2mg
Potassium210mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (125 g) — the label's %RDA
Energy & macronutrients
Energy80 kcalLow4%
Total Fat2gLow3%
Saturated Fat0.5gLow3%
Trans Fat0gLow0%
Cholesterol5mgLow2%
Carbohydrates14g5%
Total Sugars1gLow2%
Dietary Fiber1g4%
Protein2g4%
Sodium760mgHigh33%
Minerals
Potassium210mg4%
Calcium40mg3%
Iron0.2mg1%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
13 / 14 researched · AI analyzing 1 more...Ingredients — as printed on the label
WATER, POTATOES, MODIFIED FOOD STARCH, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: WHEY PROTEIN CONCENTRATE, CREAM, SALT, SOYBEAN OIL, DEHYDRATED ONIONS, BUTTER (CREAM, SALT), YEAST EXTRACT, NATURAL FLAVOR, SEA SALT, POTASSIUM CHLORIDE.
Contains allergens: Food Starch-Modified, Whey Protein Concentrate, Wheat Flour, Cream, Butter
1
Potatoes
No Notables
Primary food ingredient, source of complex carbohydrates, thickening agent (starch), and texturizer in processed foods.
2
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
3
Food Starch-Modified
INS 1400-1450 RANGE
LowAllergenThickening agent, stabilizer, emulsifier, and texturizer in processed foods.
4
Whey Protein Concentrate
No NotablesAllergen
Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing.
5
Wheat Flour
No NotablesAllergen
Structuring agent, carbohydrate source, and textural base for baking and cooking.
6
Cream
ModerateAllergen
Fat source, texturizer, emulsifier, and flavor enhancer in dairy, bakery, and confectionery products.
7
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
8
Soybean Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
9
Dehydrated Onions
Under Review
AI summary pending...10
Natural Flavor
No Notables
flavour
11
Butter
ModerateAllergen
Used as a fat source for culinary preparation, baking, flavoring, and as a spread due to its melting properties and texture.
12
Yeast Extract
No Notables
flavour
13
Sea Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
14
Potassium Chloride
E508
No Notablesflavor enhancer, salt substitute, nutrient supplement, stabilizer
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Potatoes | ✓No Notable Concerns | Primary food ingredient, source of complex carbohydrates, thickening agent (starch), and texturizer in processed foods. | Potatoes are a standard dietary staple well-tolerated by the general population, with considerations primarily relating to preparation methods and overall carbohydrate intake. |
2 Water | ✓No Notable Concerns | solvent, moisture retention agent, beverage base, thermal transfer medium | Water is a fundamental and essential component of human nutrition with an established safety profile. |
3 Food Starch-Modified INS 1400-1450 RANGE Allergen | ✓Low Concern | Thickening agent, stabilizer, emulsifier, and texturizer in processed foods. | Food starch-modified is a widely utilized processing ingredient generally recognized as safe, though individuals managing gluten sensitivities should verify the specific plant source. |
4 Whey Protein Concentrate Allergen | ✓No Notable Concerns | Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing. | Whey is a widely consumed dairy-derived protein ingredient generally recognized as safe for the general population, with considerations primarily for individuals managing milk allergies or lactose intolerance. |
5 Wheat Flour Allergen | ✓No Notable Concerns | Structuring agent, carbohydrate source, and textural base for baking and cooking. | Wheat flour is a standard nutritional staple generally well-tolerated by the general population, though individuals with celiac disease or specific wheat sensitivities require alternative dietary selections. |
6 Cream Allergen | ⚠Moderate Concern | Fat source, texturizer, emulsifier, and flavor enhancer in dairy, bakery, and confectionery products. | Cream is a natural dairy fat high in calories and saturated fatty acids, requiring consideration within daily energy and lipid intake goals. |
7 Salt | ⚠Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
8 Soybean Oil | ✓Low Concern | Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods. | Vegetable oil is a standard dietary fat source that is widely permitted and utilized globally, with consumption patterns evaluated primarily within the context of total daily caloric and lipid intake. |
9 Dehydrated Onions | ?Under Review | — | AI summary pending... |
10 Natural Flavor | ✓No Notable Concerns | flavour | Natural flavors are generally recognized as safe by regulatory bodies worldwide for use within standard manufacturing practices. |
11 Butter Allergen | ⚠Moderate Concern | Used as a fat source for culinary preparation, baking, flavoring, and as a spread due to its melting properties and texture. | Butter is a traditional dairy fat that provides essential fat-soluble vitamins, while dietary guidelines recommend consuming it in moderation as part of balanced saturated fat intake. |
12 Yeast Extract | ✓No Notable Concerns | flavour | Generally recognized as safe for consumption, yeast extract is primarily a source of umami flavor and naturally occurring sodium. |
13 Sea Salt | ⚠Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
14 Potassium Chloride E508 | ✓No Notable Concerns | flavor enhancer, salt substitute, nutrient supplement, stabilizer | Potassium chloride is a widely utilized mineral salt and sodium alternative generally recognized as safe for the general population within standard dietary ranges. |
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
Individual dietary needs, allergies, and health conditions vary significantly. Always consult a qualified healthcare professional, registered dietitian, or physician before making dietary changes based on information found on this platform. Product formulations may change without notice — always verify information against current product labels.
AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.
