LOBSTER BISQUE RESERVE SOUPS, LOBSTER BISQUE
Product Summary
LOBSTER BISQUE RESERVE SOUPS, LOBSTER BISQUE is a frozen dinners & entrees product from Campbell Soup Company, identified by GTIN 00051000219411 (UPC 051000219411). AnyUPC tracks 19 attributes for this product.
Ingredients
CLAM STOCK, CREAM, TOMATO PUREE (WATER, TOMATO PASTE), LOBSTER, VEGETABLE OIL (CORN AND/OR CANOLA), SHERRY WINE, SKIM MILK, BUTTER (CREAM, SALT), BLEACHED ENRICHED FLOUR (WHEAT FLOUR, WHEAT STARCH, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CONTAINS LESS THAN 2% OF: SUGAR, LOBSTER INCLUDING LOBSTER STOCK, MODIFIED FOOD STARCH, SALT, SOY PROTEIN CONCENTRATE, YEAST EXTRACT, BUTTER (CREAM, FLAVORING), POTATO FLOUR, CORN OIL, DEHYDRATED ONIONS, CHICKEN MEAT (CONTAINS NATURAL CHICKEN JUICES), MALTODEXTRIN, CHICKEN FAT, FLAVORING, PAPRIKA EXTRACT FOR COLOR, CELERY EXTRACT, SPICE EXTRACTIVES, WHEY, DEHYDRATED GARLIC, TURMERIC FOR COLOR.
Specifications
| Field | Value | Source | Status |
|---|---|---|---|
| Category | Frozen Dinners & Entrees | usda-fdc | Detected |
| Household serving | 1 cup | usda-fdc | Detected |
| Market country | United States | usda-fdc | Detected |
| Serving size | 245 g | usda-fdc | Detected |
Questions This Product Answers
Nutrition Facts
Per serving (245 g). 14 nutrients on record, each attributable to a source.
| Field | Value | Source | Status |
|---|---|---|---|
| Calories | 135 kcal | usda-fdc | Detected |
| Total fat | 10.6 g | usda-fdc | Detected |
| Saturated fat | 3.27 g | usda-fdc | Detected |
| Trans fat | 0.2 g | usda-fdc | Detected |
| Cholesterol | 29 mg | usda-fdc | Detected |
| Sodium | 392 mg | usda-fdc | Detected |
| Total carbohydrate | 6.94 g | usda-fdc | Detected |
| Dietary fiber | 0.8 g | usda-fdc | Detected |
| Total sugars | 2.86 g | usda-fdc | Detected |
| Protein | 2.45 g | usda-fdc | Detected |
| Calcium | 41 mg | usda-fdc | Detected |
| Iron | 0.44 mg | usda-fdc | Detected |
| Vitamin C | 0.5 mg | usda-fdc | Detected |
| Vitamin A | 163 IU | usda-fdc | Detected |