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Chunky Soup (Creamy Chicken & Dumplings) - Cambells - 18.8 oz (1 lb 2.8 oz) 533 g

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Chunky Soup (Creamy Chicken & Dumplings) - 製品 - en

Chunky Soup (Creamy Chicken & Dumplings) - Cambells - 18.8 oz (1 lb 2.8 oz) 533 g

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バーコード: 0051000142931 (EAN / EAN-13) 051000142931 (UPC / UPC-A)

一般名: Chicken and Dumplings Soup

数量: 18.8 oz (1 lb 2.8 oz) 533 g

パッケージング: en:Can

ブランド: Cambells, Campbell's Chunky

カテゴリー: 缶詰, en:Meals, スープ, en:Canned meals, en:Canned soups

成分の起源: アメリカ合衆国

製造または加工の場所: USA

生産者の公式サイト上の製品ページへのリンク: http://www.campbells.com/chunky/

販売の国: ドイツ, 日本, アメリカ合衆国

好みに合わせて

健康

原材料

50 個の原材料

英語: Water, chicken stock, spaetzle dumplings (water, enriched wheat flour [wheat flour, malted barley flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), eggs, enriched durum wheat flour [durum wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), salt, spices, natural flavor, turmeric extract), chicken meat, carrots, celery, vegetable oil, Contains less than 2% of: green beans, peas, modified cornstarch, salt, wheat flour, soy protein concentrate, monosodium glutamate, sugar, dried onions, soy protein isolate, sodium phosphate, beta carotene for color, flavoring, spice, dried chicken, butter, cream, chicken fat, xanthan gum, lactic acid, soy lecithin. Contains: Egg, wheat, milk, soy.

アレルゲン: セロリ, 卵, 小麦/そば, 乳, 大豆

食品加工

超加工食品
製品が en:4 - Ultra processed food and drink products グループに属することを示す要素:

添加物: E100 - クルクミン

添加物: E322

添加物: E415

添加物: E621 - L-グルタミン酸ナトリウム

原材料: 香料
食品は加工の程度に応じ、4つのグループに分類されます：

未加工または最小加工食品

加工された料理の材料

加工食品

超加工食品

グループの判定は製品のカテゴリと含まれる原材料に基づいています。

→ NOVA分類について詳しく知る

添加物

E100 - クルクミン

E270 - 乳酸

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
情報源: Wikipedia (英語)

E322

Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
情報源: Wikipedia (英語)

E322i - レシチン

Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
情報源: Wikipedia (英語)

E415

Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
情報源: Wikipedia (英語)

E621 - L-グルタミン酸ナトリウム

Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
情報源: Wikipedia (英語)

原材料分析

パーム油を含む可能性あり

パーム油を含む可能性のある原材料: 植物油, 鶏油

非ビーガン
非ビーガン原材料: チキンスープ, 卵, 鶏肉, ニワトリ, バター, クリーム, 鶏油
一部の成分が認識できませんでした。
ご協力をお願いします！

あなたは私たちがより多くの成分を認識し、この製品や他の製品の成分のリストをよりよく分析するのを助けることができます：

この製品ページを編集して、材料リストのスペルミスを修正したり、材料に関連しない他の言語や文の材料を削除したりします。

成分、成分処理方法、およびラベルの多言語リストに、新しいエントリ、同義語、または翻訳を追加します。

手助けしたい場合は Slackのディスカッションスペースで#ingredientsチャンネルに参加したり、 wiki上の成分分析について学んだりしてみてください。ありがとうございます！

非菜食主義者
非ベジタリアン原材料: チキンスープ, 鶏肉, ニワトリ, 鶏油
一部の成分が認識できませんでした。
ご協力をお願いします！

あなたは私たちがより多くの成分を認識し、この製品や他の製品の成分のリストをよりよく分析するのを助けることができます：

この製品ページを編集して、材料リストのスペルミスを修正したり、材料に関連しない他の言語や文の材料を削除したりします。

成分、成分処理方法、およびラベルの多言語リストに、新しいエントリ、同義語、または翻訳を追加します。

手助けしたい場合は Slackのディスカッションスペースで#ingredientsチャンネルに参加したり、 wiki上の成分分析について学んだりしてみてください。ありがとうございます！

分析は、記載されている原料のみに基づいており、調理方法を考慮していません。

成分分析の詳細
ご協力をお願いします！
一部の成分が認識できませんでした。
ご協力をお願いします！

あなたは私たちがより多くの成分を認識し、この製品や他の製品の成分のリストをよりよく分析するのを助けることができます：

この製品ページを編集して、材料リストのスペルミスを修正したり、材料に関連しない他の言語や文の材料を削除したりします。

成分、成分処理方法、およびラベルの多言語リストに、新しいエントリ、同義語、または翻訳を追加します。

手助けしたい場合は Slackのディスカッションスペースで#ingredientsチャンネルに参加したり、 wiki上の成分分析について学んだりしてみてください。ありがとうございます！
en: Water, chicken stock, spaetzle dumplings (water, enriched wheat flour, wheat flour, malted barley flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), eggs, durum wheat flour, durum wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid, salt, spices, natural flavor, turmeric extract, chicken meat, carrots, celery, vegetable oil, Contains less than 2% of (green beans), peas, modified cornstarch, salt, wheat flour, soy protein, monosodium glutamate, sugar, dried onions, soy protein isolate, sodium phosphate, beta carotene for color, flavoring, spice, chicken, butter, cream, chicken fat, xanthan gum, lactic acid, soy lecithin
Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 2.5 - percent_max: 100

chicken stock -> en:chicken-broth - vegan: no - vegetarian: no - ciqual_food_code: 11174 - percent_min: 0 - percent_max: 50

spaetzle dumplings -> en:spaetzle-dumplings - percent_min: 0 - percent_max: 33.3333333333333

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 33.3333333333333

enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 16.6666666666667

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 11.1111111111111

malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 8.33333333333333

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.66666666666667

ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 5.55555555555556

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 4.76190476190476

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 3.7037037037037

eggs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 25

durum wheat flour -> en:durum-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 20

durum wheat flour -> en:durum-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 16.6666666666667

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143

ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 12.5

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 11.1111111111111

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 10

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 9.09090909090909

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.927

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.927

natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.927

turmeric extract -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.927

chicken meat -> en:chicken-meat - vegan: no - vegetarian: no - ciqual_food_code: 36005 - percent_min: 0 - percent_max: 0.927

carrots -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 0.927

celery -> en:celery - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20055 - percent_min: 0 - percent_max: 0.927

vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.927

Contains less than 2% of -> en:contains-less-than-2-of - percent_min: 0 - percent_max: 0.927

green beans -> en:green-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20061 - percent_min: 0 - percent_max: 0.927

peas -> en:pea - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.927

modified cornstarch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.927

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.927

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.927

soy protein -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 0.927

monosodium glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.927

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.833

dried onions -> en:dehydrated-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20180 - percent_min: 0 - percent_max: 0.833

soy protein isolate -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 0.833

sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833

beta carotene for color -> en:beta-carotene-for-color - percent_min: 0 - percent_max: 0.833

flavoring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.833

spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833

chicken -> en:chicken - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.833

butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 0.833

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.833

chicken fat -> en:chicken-fat - vegan: no - vegetarian: no - from_palm_oil: maybe - ciqual_food_code: 16540 - percent_min: 0 - percent_max: 0.833

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.833

栄養

平均栄養価
⚠ ️警告：果物、野菜、ナッツの量がラベルに明記されていなかったため、原材料のリストから推定されました：0
この製品は、Nutri-Score(栄養スコア)の計算用の飲料とは見なされません。

加点: 1

タンパク質: 1 / 5 (値: 2.92, 四捨五入した値: 2.92)

繊維: 0 / 5 (値: 0.417, 四捨五入した値: 0.42)

果物、野菜、ナッツ、菜種/クルミ/オリーブオイル: 0 / 5 (値: 0.00125563703477383, 四捨五入した値: 0)

減点: 4

エネルギー: 0 / 10 (値: 296, 四捨五入した値: 296)

砂糖: 0 / 10 (値: 0.833, 四捨五入した値: 0.83)

飽和脂肪酸: 0 / 10 (値: 0.833, 四捨五入した値: 0.8)

ナトリウム: 4 / 10 (値: 371, 四捨五入した値: 371)

負のポイントが11未満であるため、タンパク質のポイントがカウントされます。

栄養スコア: (4 - 1)

Nutri-Score:
→ 栄養スコアの詳細

栄養レベル
- 脂質 / 適度な量 (4.17%)
  知っておくべきこと
  
  脂肪、特に飽和脂肪を大量に摂取するとコレステロールが上昇し、心臓病のリスクが高まります。
  
  知識_パネル_おすすめ: 脂肪と飽和脂肪の消費を減らしましょう
  
  低脂肪および飽和脂肪含有量の製品を選択してください。
  
  情報源: National Health Service UK (NHS) - Fat: the facts
- 飽和脂肪 / 少量 (0.833%)
  知っておくべきこと
  
  脂肪、特に飽和脂肪を大量に摂取するとコレステロールが上昇し、心臓病のリスクが高まります。
  
  知識_パネル_おすすめ: 脂肪と飽和脂肪の消費を減らしましょう
  
  低脂肪および飽和脂肪含有量の製品を選択してください。
  
  情報源: National Health Service UK (NHS) - Fat: the facts
- 糖類 / 少量 (0.833%)
  知っておくべきこと
  
  砂糖の大量消費は、体重増加や虫歯を引き起こす可能性があります。また、2型糖尿病や心血管疾患のリスクを高めます。
  
  知識_パネル_おすすめ: 砂糖と甘い飲み物の消費を制限する
  
  甘い飲み物（ソーダ、フルーツ飲料、フルーツジュース、ネクターなど）は、できるだけ制限する必要があります（1日1杯以下）。
  
  糖度の低い製品を選び、糖分を加えた製品の消費を減らします。
  
  情報源: National Health Service UK (NHS) - Sugar: the facts
- 食塩相当量 / 適度な量 (0.927%)
  知っておくべきこと
  
  塩分（またはナトリウム）を大量に摂取すると血圧が上昇し、心臓病や脳卒中のリスクが高まる可能性があります。
  
  高血圧の人の多くは、症状がないことが多いので、それを知りません。
  
  ほとんどの人は塩分を過剰に消費し（平均して1日あたり9〜12グラム）、推奨される最大摂取量の約2倍です。
  
  知識_パネル_おすすめ: 塩と塩が含まれている食品の消費を制限する
  
  調理時に使用する塩の量を減らし、テーブルで再び塩をかけないでください。
  
  塩味のあるスナックの消費を制限し、塩分が少ない製品を選択してください。
  
  情報源: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  情報源: National Health Service UK (NHS) - Salt: the facts