Evaluation of crude protein, crude fat, sodium, ash, and moisture content in instant soups and comparison with nutritional label information.

Abstract

Instant soups are ultra-processed foods due to their high level of industrialization, ease of preparation, and low cost, making them popular among young people and students, who consume them frequently on a daily basis. However, this has led to health problems because instant soups have poor nutritional value. This study focuses on comparing the information on the nutrition labels of instant soup brands with the results of laboratory analyses of these soups. The fat and crude protein content of thirteen brands of instant soups was determined using official AOAC methods, and the experimental values ​​were compared with the information declared on the nutrition labels. The results showed significant discrepancies between the experimental values ​​and those declared on the nutrition labels. Overall, 9 of the 13 samples had a higher fat content than reported by the manufacturer, indicating a trend toward underreporting. The crude protein content showed moderate variability, ranging from 8.53 g to 12.39 g per container, with an average of 9.89 g. Inconsistencies were found in the nutritional labeling of instant soups, particularly regarding fat content.