Proximate and mineral composition of packaged soups

The proximate and mineral compositions of seventeen dried packaged soups retailed in Ireland were determined and the nutrient content per serving calculated. One serving contained 1.5-3.0 g protein, 0.8-3.7 g fat, 5-18 g carbohydrate, 142-360 KJ (34-86 Kcal) energy, 700-1,000 mg sodium, 9-90 mg calcium and 0.4-1.2 mg iron. Most soups were satisfactory as a dietary source of calcium but less so for iron; all contained high levels of sodium. At £20/kg the cost of soup protein was high relative to that of other protein foods. From consumption data it was estimated that dried soups do not, at present, contribute significantly (∼0.25%) to the average per capita protein intake in Ireland.