CLAM CHOWDER CHUNKY SOUP — Profile B | Nutrition facts · The Moran Group Incorporated | BetterBite
The Moran Group Incorporated
B
ProfileGood
CLAM CHOWDER CHUNKY SOUP
Soups & Broths USVerified
Label Serving
245 g
Barcode
051933036307
Data last verified: 1 Oct 2026
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Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (245 g) — the label's %RDA
Energy & macronutrients
Energy270 kcal13%
Total Fat16gHigh21%
Saturated Fat2.5g12%
Trans Fat0gLow0%
Cholesterol4.9mgLow2%
Carbohydrates25g9%
Total Sugars2.99g6%
Dietary Fiber2.94g11%
Protein7.01g14%
Sodium1129mgHigh49%
Minerals
Calcium100mg8%
Iron1.79mg10%
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.
Primary food ingredient, source of complex carbohydrates, thickening agent (starch), and texturizer in processed foods.
2
Clams
LowAllergen
Primary ingredient in culinary dishes, seafood preparations, soups, and flavoring agents.
3
Clam Stock
LowAllergen
flavour enhancer
4
Wheat Flour
No NotablesAllergen
Structuring agent, carbohydrate source, and textural base for baking and cooking.
5
Soybean Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
6
Food Starch-Modified
INS 1400-1450 RANGE
LowAllergen
Thickening agent, stabilizer, emulsifier, and texturizer in processed foods.
7
Butter
ModerateAllergen
Used as a fat source for culinary preparation, baking, flavoring, and as a spread due to its melting properties and texture.
8
Cream
ModerateAllergen
Fat source, texturizer, emulsifier, and flavor enhancer in dairy, bakery, and confectionery products.
9
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
10
Monosodium Glutamate
E621
No Notables
flavour enhancer
11
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
12
Soy Protein Concentrate
Under Review
AI summary pending...
13
Onions
No Notables
Flavour enhancer, aromatic base, and natural seasoning agent in food preparations.
14
Autolyzed Yeast Extract
No Notables
Leavening agent, fermentation catalyst, and nutritional enhancer
15
Clam Extract
ModerateAllergen
Flavour enhancer and umami agent
16
Titanium Dioxide
Moderate
Colorant, glazing agent, humectant, pH adjuster, and stabilizer in confectioneries and icings.
17
Spice
No Notables
Flavour and aroma enhancement
18
Disodium Inosinate
E635
Low
Flavour enhancer
19
Disodium Guanylate
E635
Low
Flavour enhancer
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
Clams
Allergen
✓Low Concern
Primary ingredient in culinary dishes, seafood preparations, soups, and flavoring agents.
Clams are a nutrient-dense marine protein source with high vitamin and mineral content, requiring appropriate allergen labeling and proper cooking practices to ensure food safety.
3
Clam Stock
Allergen
✓Low Concern
flavour enhancer
Clam stock is a commonly used umami-rich culinary base that requires consideration for total sodium content and molluscan allergen presence.
4
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.
5
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.
6
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.
7
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.
8
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.
9
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.
10
Monosodium Glutamate
E621
✓No Notable Concerns
flavour enhancer
Monosodium glutamate is recognized as safe by major global regulatory agencies for general consumption as a flavor enhancer.
11
Sugar
⚠Moderate Concern
Sweetener, texturizer, preservative, and browning agent
Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines.
12
Soy Protein Concentrate
?Under Review
—
AI summary pending...
13
Onions
✓No Notable Concerns
Flavour enhancer, aromatic base, and natural seasoning agent in food preparations.
Onions are a standard culinary ingredient generally recognized as safe for the general population, though individuals sensitive to FODMAPs may experience mild gastrointestinal considerations.
14
Autolyzed Yeast Extract
✓No Notable Concerns
Leavening agent, fermentation catalyst, and nutritional enhancer
Yeast is a widely utilized natural microorganism with a long history of safe food use, providing leavening and nutritional value.
15
Clam Extract
Allergen
⚠Moderate Concern
Flavour enhancer and umami agent
Clam extract is generally recognized as safe for the general population but requires consideration regarding sodium content and molluscan allergenicity.
16
Titanium Dioxide
⚠Moderate Concern
Colorant, glazing agent, humectant, pH adjuster, and stabilizer in confectioneries and icings.
This multi-component glazing and coloring blend is widely utilized in confectionery, though certain constituent additives are subject to evolving global regulatory evaluations regarding long-term ingestion patterns.
17
Spice
✓No Notable Concerns
Flavour and aroma enhancement
Standard culinary spices are well-tolerated and recognized as safe for general consumption within normal dietary parameters.
18
Disodium Inosinate
E635
✓Low Concern
Flavour enhancer
Disodium Inosinate and Guanylate is a widely permitted savory flavor enhancer with an established safety profile for general consumption.
19
Disodium Guanylate
E635
✓Low Concern
Flavour enhancer
Disodium Inosinate and Guanylate is a widely permitted savory flavor enhancer with an established safety profile for general consumption.
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live Syncing
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Disclaimer: These alternatives are algorithmically suggested based on nutritional indexing and ingredients. This does not constitute a commercial endorsement, criticism of the current product, or medical advice.
