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Campbells Healthy Request
|about 2.5 servings per container|
|Serving Size: 0.5 cup (120 ml)|
|Calories from Fat||15|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||1.5 g (2%)|
|Saturated Fat||.5 g (3%)|
|Polyunsaturated Fat||.5 g|
|Monounsaturated Fat||0 g|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||410 mg (17%)|
|Total Carbohydrate||17 g (6%)|
|Dietary Fiber||1 g (4%)|
|Potassium||700 mg (20%)|
0 g trans fat per serving. Heart healthy. While many factors affect heart disease, diets low in saturated fat and cholesterol may reduce the risk of this disease. 90 calories per 1/2 cup. Delicious. Wholesome. Recyclable. Clip & earn 1 point for your school! Labels for Education. labelsforeducation.com. M'm! M'm! Good! - For your heart! Low in saturated fat & cholesterol. Good source of vitamin C. American Heart Association certified. Meets criteria for heart-healthy food. While many factors affect heart disease, diets low in saturated fat and cholesterol may reduce the risk of this disease. Visit our web site at: www.campbellsoup.com. Satisfaction guaranteed. If you have questions or comments, please call 1-800-257-8443. Please have code and date information from container. Visit our website at: www.campbellsoup.com. Steel - Please recycle where facilities available. Cooked with care in the USA.
Tomato Puree (Water, Tomato Paste), Water, High Fructose Corn Syrup, Wheat Flour, Contains Less than 2% of: Vegetable Oil (Corn, Cottonseed, Canola, and/or Soybean), Salt, Potassium Chloride, Lower Sodium Natural Sea Salt, Flavoring, Citric Acid, Ascorbic Acid (Vitamin C), Monopotassium Phosphate.
Do not purchase if tab is lifted.
Mix soup + 1 can water. Microwave: Heat, covered, in microwavable bowl on high 2-1/2 to 3 minutes. Careful, leave in microwave 1 minute, then stir. Stove: Heat, stirring occasionally. Creamier Soup: Use 1 can 1% milk. Please note nonfat milk may cause slight curdling. Caution: Metal edges are sharp. Recommend use by date on can end. Promptly refrigerate unused soup in separate container.
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