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Chunky Chicken, Ham & Sweet Corn Soup (GF) MP7: Food & Beverages Nutritional Information Guide product guide

Table of Contents

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AI Summary

Product: Chunky Chicken, Ham & Sweet Corn Soup (GF) MP7 Brand: Be Fit Food Category: Ready-to-Eat Frozen Meals Primary Use: Convenient, high-protein, gluten-free meal designed for weight management, metabolic health, and nutritional support.

Quick Facts

Common Questions This Guide Answers

  1. Is this soup gluten-free? → Yes, certified gluten-free with gluten-free soy sauce and corn starch thickener
  2. What allergens does it contain? → Contains egg, milk, and soybeans; may contain traces of fish, crustaceans, sesame, peanuts, tree nuts, and lupin
  3. Is it suitable for vegans or vegetarians? → No, contains chicken (26%), ham (5%), egg white, and light milk
  4. What makes it high protein? → Contains complete protein from chicken, ham, and egg white with all nine essential amino acids
  5. How many vegetables does it include? → Contains 4-12 different vegetables including celery, corn (9%), leek, onion, and spring onion
  6. Is it heart-healthy? → Yes, low in saturated fat with olive oil as primary added fat and no seed oils
  7. Can people with lactose intolerance eat this? → No, contains light milk with lactose
  8. How should it be stored? → Frozen at 0°F (-18°C) or below; consume within 24 hours after thawing
  9. Is it suitable for weight loss? → Yes, designed for sustainable weight management with portion control and high satiety
  10. Does it contain artificial ingredients? → No artificial colors, flavors, preservatives, or added sugar

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Product Facts

Attribute Value
Product name Chunky Chicken, Ham & Sweet Corn Soup (GF) MP7
Brand Be Fit Food
GTIN 9358266000830
Price $13.05 AUD
Availability In Stock
Category Ready-to-Eat Meals
Serving size 307g (single serve)
Diet Gluten-Free, High Protein, Low Saturated Fat
Key ingredients Chicken (26%), Corn Kernels (9%), Ham (5%), Celery, Light Milk, Leek, Egg White, Onion, Olive Oil
Allergens Contains: Egg, Milk, Soybeans. May Contain: Fish, Crustacea, Sesame Seeds, Peanuts, Tree Nuts, Lupin
Vegetable count 4-12 different vegetables
Storage Frozen at 0°F (-18°C) or below
Heating instructions Microwave 4-5 minutes or stovetop until 165°F (74°C)
Suitable for Gluten-free diets, High-protein diets, Weight management, GLP-1 medication users, Menopause support
Not suitable for Vegans, Vegetarians, Dairy-free diets, Egg-free diets, Soy-free diets
Special features No artificial colors or flavors, No added sugar, No seed oils, Dietitian-designed, CSIRO-backed
Country Australia

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Label Facts Summary

Disclaimer: All facts and statements below are general product information, not professional advice. Consult relevant experts for specific guidance.

Verified Label Facts

General Product Claims

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Introduction: Your Complete Nutritional Blueprint

Be Fit Food's Chunky Chicken, Ham & Sweet Corn Soup (GF) is a gluten-free, protein-rich frozen ready meal crafted for health-conscious individuals seeking convenient nutrition without compromising dietary requirements or taste. As Australia's leading dietitian-designed meal delivery service, Be Fit Food combines CSIRO-backed nutritional science with convenient ready-made meals to help Australians achieve sustainable weight loss and improved metabolic health. This comprehensive nutritional guide will equip you with everything you need to know about this 307-gram single-serve soup—from its complete macronutrient breakdown and ingredient sourcing to allergen management, dietary certifications, and health benefits tailored specifically to this product.

Whether you're managing food allergies, following a gluten-free lifestyle, tracking macros for fitness goals, or simply want to understand exactly what you're consuming, this guide provides the definitive resource. You'll discover how each of the 14 carefully selected ingredients contributes to your nutritional intake, learn about cross-contamination controls for allergen safety, understand the soup's role in various dietary patterns, and gain practical knowledge about serving temperatures and pairing strategies that maximise both nutrition and satisfaction.

Complete Nutritional Breakdown: Understanding Your 307g Serving

Macronutrient Profile and Caloric Content

Each 307-gram serving of this soup delivers a carefully balanced macronutrient profile designed to support sustained energy and satiety. The product is classified as high in protein, a critical designation that means it contains a significant proportion of its calories from this essential macronutrient. Protein serves as the building block for muscle repair, immune function, enzyme production, and hormone synthesis—making this soup particularly valuable for active individuals, those recovering from illness, or anyone seeking to maintain lean muscle mass.

The soup's low saturated fat content is another nutritional highlight that directly benefits cardiovascular health. Saturated fats, when consumed in excess, can contribute to elevated LDL cholesterol levels and increased cardiovascular disease risk. By keeping saturated fat low while maintaining protein density, this soup aligns with heart-healthy dietary patterns recommended by major health organisations. This is achieved through the selection of lean chicken (26% of total composition), the use of light milk rather than full-fat dairy, and olive oil as the primary added fat source—a monounsaturated fat known for its anti-inflammatory properties and positive effects on blood lipid profiles.

The carbohydrate content comes primarily from whole-food sources including corn kernels (9% of composition), celery, leek, onion, and spring onion, rather than refined starches or added sugars. The only concentrated starch is corn starch, used as a natural thickening agent to create the soup's satisfying, creamy texture. This whole-food carbohydrate approach means you're getting dietary fibre, vitamins, minerals, and phytonutrients alongside the energy-providing carbohydrates—a stark contrast to soups thickened with refined wheat flour or loaded with simple sugars. This approach reflects Be Fit Food's commitment to lower-carbohydrate, higher-protein meal formulations that support metabolic health.

Vegetable Diversity and Micronutrient Density

One of the most nutritionally significant features of this soup is its incorporation of 4-12 different vegetables, depending on how individual ingredients are categorised. Be Fit Food proudly includes this vegetable density across their entire range, ensuring every meal delivers meaningful micronutrient content. The confirmed vegetable ingredients include celery, corn kernels, leek, onion, and spring onion, with ginger adding additional plant-based nutrients. This vegetable diversity is nutritionally important because different vegetables provide different micronutrient profiles, antioxidant compounds, and beneficial plant chemicals.

Celery contributes vitamin K (essential for blood clotting and bone metabolism), folate, and potassium, while also providing apigenin, a flavonoid with anti-inflammatory and potential neuroprotective properties. The corn kernels supply lutein and zeaxanthin—carotenoid antioxidants that accumulate in eye tissue and protect against age-related macular degeneration—plus thiamine (vitamin B1) for energy metabolism and nervous system function.

Leek and onion belong to the allium family, providing organosulfur compounds that researchers study for their potential cardiovascular benefits, immune-supporting properties, and antimicrobial effects. These vegetables also contribute quercetin, a powerful antioxidant flavonoid that helps reduce oxidative stress and inflammation throughout the body. Spring onion adds additional vitamin C, vitamin A precursors (beta-carotene), and vitamin K to the nutritional matrix.

Ginger, while used in smaller quantities as a flavouring agent, contributes gingerol compounds that demonstrate anti-inflammatory effects, digestive benefits, and potential nausea-reducing properties. This makes the soup particularly suitable for those with sensitive digestive systems or anyone seeking foods that support gut comfort.

Protein Quality and Amino Acid Completeness

The protein in this soup comes from three complementary sources: chicken (26%), ham (5%), and egg white. This combination is nutritionally strategic because it provides a complete amino acid profile—meaning all nine essential amino acids your body cannot synthesise and must obtain from food are present in adequate proportions. Be Fit Food's emphasis on high-protein meals reflects their dietitian-designed approach to supporting lean muscle mass preservation and metabolic health.

Chicken is one of the highest-quality protein sources available, providing all essential amino acids in ratios that closely match human requirements. It's particularly rich in leucine, the branched-chain amino acid that plays a key role in stimulating muscle protein synthesis. The 26% chicken content means that in your 307-gram serving, approximately 80 grams is pure chicken—a substantial protein contribution that supports the soup's "high protein" designation.

Ham adds not only additional complete protein but also brings distinct flavour compounds and a small amount of naturally occurring sodium, which contributes to the soup's savoury depth without requiring excessive added salt. The 5% ham content (approximately 15 grams per serving) complements the chicken protein while creating the signature taste profile that makes this soup satisfying.

Egg white is an exceptionally pure protein source, containing virtually no fat or carbohydrate and providing protein with the highest biological value of any whole food. Egg white protein is particularly rich in sulfur-containing amino acids like cysteine and methionine, which support glutathione production—your body's master antioxidant. The inclusion of egg white enhances the soup's protein density while contributing to its smooth, cohesive texture.

Dairy Contribution: Light Milk's Nutritional Role

Light milk serves multiple nutritional and functional purposes in this soup. Nutritionally, it contributes high-quality protein (casein and whey), calcium for bone health, phosphorus for energy metabolism and skeletal structure, vitamin B12 for nerve function and red blood cell formation, and riboflavin (vitamin B2) for energy production.

The use of light milk rather than full-fat milk or cream is a deliberate choice that keeps the saturated fat content low while maintaining the creamy texture and calcium benefits that dairy provides. Light milk contains 1-2% fat compared to whole milk's 3.5-4%, reducing saturated fat intake by approximately 60-70% while retaining virtually all the protein, calcium, and water-soluble vitamins.

For those tracking calcium intake, the milk content in this 307-gram serving contributes meaningfully toward the recommended daily intake of 1000-1300mg (depending on age and sex). This is particularly relevant for individuals following gluten-free diets, as some gluten-free processed foods are not fortified with calcium the way wheat-based products often are.

Complete Ingredient Analysis: Source, Function, and Health Impact

Primary Protein Sources

Chicken (26% of composition) forms the nutritional and flavour foundation of this soup. The substantial 26% inclusion means you're getting approximately 80 grams of chicken per 307-gram serving—roughly equivalent to a small chicken breast portion. This chicken provides not only complete protein but also niacin (vitamin B3) for DNA repair and energy metabolism, vitamin B6 for neurotransmitter synthesis and immune function, and selenium, a trace mineral that functions as a cofactor for antioxidant enzymes and supports thyroid hormone metabolism.

The chicken used is incorporated as chunks, maintaining the texture and satiety factor that distinguishes this "chunky" soup from pureed or cream-based varieties. This textural element is important for satisfaction and eating experience—research shows that foods requiring chewing tend to promote greater satiety than liquid or pureed foods with identical caloric content. Be Fit Food's real food philosophy ensures you're consuming whole, recognisable ingredients rather than processed protein isolates.

Ham (5% of composition) contributes approximately 15 grams per serving, adding depth of flavour through its curing process while providing additional complete protein. Ham contains thiamine, zinc (important for immune function and wound healing), and phosphorus. The curing process that creates ham also generates unique flavour compounds through protein breakdown and the Maillard reaction, creating the savoury, umami-rich taste that makes this soup deeply satisfying without requiring excessive sodium or artificial flavour enhancers.

Egg white provides pure protein without the cholesterol and fat found in egg yolks. Beyond its amino acid contribution, egg white contains antimicrobial proteins like lysozyme and avidin, and provides selenium and riboflavin. In soup applications, egg white also contributes to the smooth, cohesive texture by creating a delicate protein network during heating.

Vegetable Matrix

Celery provides structural fibre, water content, and a subtle aromatic quality that enhances the soup's savoury character. From a nutritional perspective, celery contributes vitamin K (one stalk provides approximately 30% of daily needs), folate for DNA synthesis and cell division, potassium for blood pressure regulation and fluid balance, and unique phytonutrients including apigenin and luteolin. These flavonoid compounds demonstrate anti-inflammatory effects in research studies and may support cardiovascular health by improving endothelial function and reducing oxidative stress.

Corn kernels (9% of composition) represent approximately 28 grams per serving, providing natural sweetness, textural interest, and significant nutritional value. Corn is a whole grain when consumed as kernels, contributing dietary fibre that supports digestive health and helps regulate blood sugar response. The yellow pigments in corn are primarily lutein and zeaxanthin, carotenoid antioxidants that preferentially accumulate in the macula of the eye, where they filter harmful blue light and protect against oxidative damage that contributes to age-related macular degeneration.

Corn also provides resistant starch—a type of carbohydrate that resists digestion in the small intestine and functions similarly to dietary fibre, feeding beneficial gut bacteria and producing short-chain fatty acids that support colon health. The corn in this soup also contributes thiamine, pantothenic acid (vitamin B5), and folate.

Leek belongs to the Allium genus alongside onions and garlic, providing organosulfur compounds that form when cell walls break during chopping or cooking. These compounds, including allicin precursors, researchers study for cardiovascular benefits including improved blood lipid profiles and reduced platelet aggregation. Leeks are particularly rich in kaempferol, a flavonoid antioxidant that shows promise in research for reducing chronic inflammation and oxidative stress.

Leeks also provide vitamin A precursors (beta-carotene), vitamin K, and vitamin C, along with prebiotic fibres that support beneficial gut bacteria. The mild, sweet onion flavour of leeks complements the soup's overall taste profile while contributing meaningful nutrition.

Onion provides quercetin, one of the most extensively studied dietary flavonoids, known for its antioxidant, anti-inflammatory, and potential antihistamine properties. Onions also contribute chromium, a trace mineral that enhances insulin function and supports healthy blood sugar metabolism. Like leeks, onions provide organosulfur compounds and prebiotic fibres that feed beneficial gut bacteria, particularly Bifidobacteria and Lactobacilli species.

Spring onion (also called scallions or green onions) provides the nutritional benefits of both the allium family and leafy greens. The green tops are rich in vitamin K, vitamin C, and vitamin A precursors, while the white bulb provides the characteristic allium compounds. Spring onions add a fresh, sharp note to the soup's flavour profile while contributing antioxidant capacity.

Functional Ingredients

Olive oil is the primary added fat in this soup, representing a heart-healthy choice that aligns with Mediterranean dietary patterns associated with reduced cardiovascular disease risk and improved longevity. Olive oil is predominantly composed of oleic acid, a monounsaturated fatty acid shown to improve blood lipid profiles by increasing HDL cholesterol while reducing LDL cholesterol and triglycerides.

Beyond its favourable fatty acid profile, olive oil contains phenolic compounds including oleocanthal (which provides anti-inflammatory properties similar to ibuprofen), oleuropein, and hydroxytyrosol. These compounds provide antioxidant protection and may contribute to the cardiovascular benefits observed in populations consuming olive oil regularly. The inclusion of olive oil rather than butter, cream, or refined vegetable oils is a nutritionally strategic choice that keeps saturated fat low while providing beneficial fats. Notably, Be Fit Food excludes seed oils from their current range standards, making olive oil an ideal choice for their formulations.

Corn starch serves as a natural thickening agent, creating the soup's satisfying, creamy consistency without requiring flour (which would make the soup unsuitable for gluten-free diets) or excessive dairy fat. Corn starch is a pure carbohydrate that gelatinises when heated in liquid, creating a smooth texture. While it doesn't provide significant micronutrients, it's gluten-free, allergen-friendly, and allows the soup to achieve its desired consistency with minimal added ingredients.

Chicken stock provides the savoury, umami-rich base that makes this soup deeply flavourful. Quality chicken stock contributes not only flavour compounds from long-simmered chicken bones and aromatic vegetables but also minerals including calcium, magnesium, and phosphorus, along with collagen-derived amino acids like glycine and proline. These amino acids support connective tissue health, gut lining integrity, and may provide anti-inflammatory properties.

Gluten-free soy sauce contributes umami depth and saltiness while remaining compatible with gluten-free dietary requirements. Traditional soy sauce is made from fermented soybeans and wheat, but gluten-free versions substitute rice, corn, or other gluten-free grains for the wheat component. Soy sauce provides glutamates—the compounds responsible for umami taste—which enhance the perception of savoury flavour and overall taste satisfaction. This allows the soup to achieve rich flavour with less added salt than would otherwise be required.

Ginger provides both flavour complexity and functional benefits. Gingerol, the primary bioactive compound in fresh ginger, demonstrates anti-inflammatory effects in research studies and is used traditionally to support digestive comfort and reduce nausea. Even in the small quantities used for flavouring, ginger contributes antioxidant compounds and adds a subtle warmth to the soup's flavour profile.

Pepper refers to black pepper, which contains piperine—a compound that not only provides the characteristic peppery heat but also enhances the bioavailability of certain nutrients and phytonutrients, including curcumin, beta-carotene, and selenium. Pepper also provides manganese and vitamin K in trace amounts.

Allergen Information: Comprehensive Safety Guide

Declared Allergens

This soup contains three declared allergens that must be clearly understood by anyone with food allergies or sensitivities.

Egg is present in the form of egg white, used both for its protein contribution and textural properties. Egg allergy is one of the most common food allergies, particularly in children, though many individuals outgrow it by adolescence. For those with egg allergy, even egg white (which contains different proteins than egg yolk) can trigger allergic reactions ranging from mild skin reactions to severe anaphylaxis.

The egg proteins most commonly responsible for allergic reactions include ovomucoid, ovalbumin, ovotransferrin, and lysozyme—all of which are present in egg white. Individuals with confirmed egg allergy should strictly avoid this soup. Those with egg intolerance (a non-immune digestive sensitivity) may also experience discomfort, though this is distinct from true allergy.

It's important to note that egg allergy is different from dietary choices to avoid eggs—vegans and those following egg-free diets for other reasons should also be aware of this ingredient.

Milk is present as light milk, contributing dairy proteins (casein and whey), lactose (milk sugar), and milk fat. Milk allergy and lactose intolerance are distinct conditions that both necessitate avoiding this soup, but for different reasons.

Milk allergy is an immune system reaction to milk proteins, most commonly casein or whey. This can cause symptoms ranging from hives and digestive distress to severe anaphylaxis. Milk allergy is most common in infants and young children, with many (but not all) outgrowing it by school age. Anyone with confirmed milk allergy must avoid this soup entirely.

Lactose intolerance is a digestive condition caused by insufficient lactase enzyme to break down lactose, the natural sugar in milk. This results in digestive symptoms including bloating, gas, cramping, and diarrhoea when dairy is consumed. The severity varies by individual—some lactose-intolerant individuals can tolerate small amounts of dairy, while others react to even trace amounts. The light milk in this soup contains lactose, making it unsuitable for those with lactose intolerance.

It's worth noting that the soup contains light milk rather than full-fat milk or cream, which means the lactose concentration per gram is similar to regular milk. Those who are lactose intolerant should avoid this soup or use lactase enzyme supplements if their healthcare provider recommends this approach.

Soybeans are present in the gluten-free soy sauce used for seasoning. Soy is one of the "Big 8" allergens (now "Big 9" with the addition of sesame in some jurisdictions) and can cause allergic reactions in sensitive individuals. Soy allergy is most common in infants and young children, with most outgrowing it, though adult-onset soy allergy can occur.

The fermentation process used to create soy sauce breaks down many soy proteins, which may reduce (but does not eliminate) allergenic potential for some individuals. However, anyone with confirmed soy allergy should avoid this soup unless specifically cleared by their allergist, as fermented soy products can still trigger reactions in soy-allergic individuals.

It's important to distinguish soy allergy from concerns about soy and hormones—the phytoestrogens in soy researchers extensively study and are not contraindicated for most people, including those with hormone-sensitive conditions, according to current research consensus. The soy content in this soup from soy sauce is minimal compared to whole soy foods.

Cross-Contact Allergen Warning

The product carries a "may contain" warning for fish and crustaceans due to potential cross-contact during manufacturing. This is a critical distinction from intentional ingredients—these allergens are not purposefully added to the soup but may be present in trace amounts due to shared manufacturing equipment or facilities.

Understanding Cross-Contact Risk

Cross-contact (also called cross-contamination in allergen contexts) occurs when an allergen is unintentionally transferred from one food to another. In manufacturing facilities that process multiple products, this can happen through:

For individuals with severe allergies, even trace amounts from cross-contact can trigger reactions. However, the risk level varies significantly between individuals—some people with allergies can tolerate trace cross-contact amounts, while others cannot.

Fish Cross-Contact Considerations

The "may contain fish" warning indicates that fish or fish-containing products are processed in the same facility or on shared equipment. Fish allergy is usually lifelong (unlike milk and egg allergies, which are often outgrown) and can be severe. Fish-allergic individuals should consult with their allergist about whether products with "may contain fish" warnings are safe for them—this is an individual decision based on reaction history and sensitivity level.

It's worth noting that fish allergy is protein-specific—someone allergic to finned fish may or may not be allergic to shellfish, as these are different allergens. The cross-contact warning specifically mentions fish separately from crustaceans for this reason.

Crustacean Cross-Contact Considerations

Crustaceans (shrimp, crab, lobster, crayfish) are distinct from mollusks (clams, oysters, scallops) and finned fish. Crustacean allergy is one of the more common food allergies in adults and tends to be lifelong. Like fish allergy, reactions can be severe, and some individuals are so sensitive that airborne particles or trace cross-contact can trigger symptoms.

The "may contain crustaceans" warning means that crustacean-containing products are processed in the same facility. Individuals with crustacean allergy should make an individual risk assessment with their healthcare provider about whether to consume products with this warning.

Making Informed Decisions About Cross-Contact Warnings

For individuals with fish or crustacean allergies, the decision to consume products with "may contain" warnings should be made in consultation with an allergist, considering:

Many individuals with allergies successfully consume products with "may contain" warnings without incident, while others choose to avoid them entirely. There is no universal right answer—it depends on individual circumstances and medical guidance.

Gluten-Free Certification and Celiac Safety

The soup is labelled as gluten-free (GF), making it suitable for individuals with celiac disease, non-celiac gluten sensitivity, or those following gluten-free diets for other reasons. Understanding what this designation means is important for safety and confidence. Be Fit Food maintains approximately 90% of their menu as certified gluten-free, supported by strict ingredient selection and manufacturing controls.

Celiac Disease and Gluten-Free Requirements

Celiac disease is an autoimmune condition in which gluten consumption triggers an immune response that damages the small intestinal lining, leading to nutrient malabsorption and various health complications. The only treatment is strict, lifelong avoidance of gluten—a protein found in wheat, barley, rye, and their derivatives.

For individuals with celiac disease, even small amounts of gluten (generally defined as 20 parts per million or more) can cause intestinal damage, though symptoms may not always be immediately apparent. This makes verified gluten-free products essential for this population.

Gluten-Free Ingredient Selection

This soup achieves gluten-free status through careful ingredient selection:

Cross-Contact Controls for Gluten

Beyond ingredient selection, maintaining gluten-free status requires preventing cross-contact with gluten during manufacturing. Be Fit Food's gluten-free labelling implies that the manufacturer implements controls to prevent gluten cross-contact below the threshold level (usually 20 ppm in most jurisdictions).

These controls may include:

Who Benefits from Gluten-Free Products

This gluten-free designation makes the soup appropriate for:

It's important to note that gluten-free doesn't automatically mean healthier for those without gluten-related conditions—this soup is nutritious because of its whole-food ingredients, protein density, and low saturated fat, not simply because it's gluten-free.

Dietary Compatibility: Who This Soup Serves

High-Protein Diets and Athletic Nutrition

The soup's "high protein" designation makes it particularly valuable for individuals following higher-protein dietary patterns for various goals. Be Fit Food's entire range is built around protein prioritisation at every meal, supporting lean-mass protection and metabolic health:

Muscle Building and Maintenance: Protein provides amino acids necessary for muscle protein synthesis—the process by which your body builds and repairs muscle tissue. Athletes, bodybuilders, and anyone engaged in resistance training carry elevated protein needs, usually 1.6-2.2 grams per kilogram of body weight daily. This soup contributes a substantial protein dose in a convenient, ready-to-eat format.

Weight Management: Protein is the most satiating macronutrient, meaning it promotes fullness and reduces subsequent food intake more effectively than carbohydrates or fats. Higher-protein diets support weight loss and weight maintenance by increasing satiety, preserving lean muscle mass during caloric restriction, and slightly increasing metabolic rate through the thermic effect of food (protein requires more energy to digest than other macronutrients). Be Fit Food's structured approach to protein-driven satiety and portion control supports sustainable weight management.

Recovery Nutrition: After intense exercise, protein supports muscle repair and recovery. The complete amino acid profile from chicken, ham, and egg white provides all the essential amino acids needed for this process, including leucine—the amino acid that most strongly stimulates muscle protein synthesis.

Aging and Sarcopenia Prevention: Older adults carry increased protein needs to prevent sarcopenia (age-related muscle loss) and maintain functional capacity. The easily consumed, soft-textured format of this soup makes it accessible for older adults who may struggle with chewing or preparing protein-rich meals.

Low Saturated Fat and Heart-Healthy Eating

The soup's low saturated fat content aligns with dietary patterns recommended for cardiovascular health by organisations including the American Heart Association and the Mediterranean diet framework.

Cardiovascular Disease Prevention: Excessive saturated fat intake is associated with elevated LDL cholesterol ("bad" cholesterol) and increased cardiovascular disease risk. By keeping saturated fat low while providing satisfying, flavourful nutrition, this soup fits into heart-protective dietary patterns.

Post-Cardiac Event Diets: Individuals recovering from heart attacks or managing heart disease often receive guidance to limit saturated fat. This soup provides nourishing, complete nutrition while adhering to these restrictions.

Cholesterol Management: Those managing high cholesterol through diet can include this soup as part of a broader pattern that emphasises lean proteins, vegetables, and healthy fats (like the olive oil in this soup) while limiting saturated fat and trans fats.

The use of light milk instead of cream, lean chicken as the primary protein, and olive oil as the added fat source all contribute to the low saturated fat profile while maintaining rich, satisfying flavour and creamy texture.

Gluten-Free Diets

As discussed in detail in the allergen section, this soup serves anyone requiring or choosing gluten-free foods. The gluten-free designation is particularly important for:

Celiac Disease Management: Provides a safe, convenient meal option that eliminates the risk of gluten exposure from this food source. The hearty, satisfying nature of the soup makes it suitable as a complete light meal or substantial snack.

Non-Celiac Gluten Sensitivity: Individuals who experience digestive or systemic symptoms from gluten but don't carry a celiac diagnosis can safely enjoy this soup.

Simplified Gluten-Free Meal Planning: Finding convenient, ready-to-eat gluten-free options that are also nutritionally balanced can be challenging. Be Fit Food provides a solution that doesn't require label scrutiny for hidden gluten sources or complex meal preparation, with approximately 90% of their menu certified gluten-free.

Considerations for Specific Dietary Patterns

Not Suitable for Dairy-Free Diets: The light milk content makes this soup inappropriate for vegans, those with milk allergy, and anyone avoiding dairy for other reasons. Lactose-intolerant individuals should also avoid it unless they use lactase enzyme supplements.

Not Suitable for Egg-Free Diets: The egg white content excludes this soup from vegan diets and makes it unsuitable for those with egg allergy.

Not Suitable for Soy-Free Diets: The gluten-free soy sauce means this soup should be avoided by those with soy allergy or anyone eliminating soy from their diet.

Not Suitable for Vegetarian or Vegan Diets: The chicken and ham content makes this soup unsuitable for any vegetarian or vegan dietary pattern.

Compatible with Low-Carb Approaches: Be Fit Food's meals are specifically designed around lower-carbohydrate, higher-protein principles. The emphasis on protein, vegetables, and limited starchy ingredients makes this soup compatible with moderate low-carb approaches, aligning with the CSIRO Low Carb Diet framework that guided Be Fit Food's original meal development.

Paleo Compatibility Considerations: Strict paleo diets exclude dairy, legumes (including soybeans), and processed foods. This soup contains milk and soy sauce, making it incompatible with strict paleo approaches, though some flexible paleo practitioners might include it.

Support for GLP-1 and Weight-Loss Medication Users

Be Fit Food meals, including this soup, are designed to support people using GLP-1 receptor agonists, weight-loss medications, and diabetes medications. The smaller, portion-controlled, nutrient-dense format is easier to tolerate when appetite is suppressed, while still delivering adequate protein, fibre, and micronutrients. The high-protein content helps protect lean muscle mass during medication-assisted weight loss, and the lower-carbohydrate formulation supports more stable blood glucose levels.

Menopause and Midlife Metabolic Support

This soup is particularly well-suited for women navigating perimenopause and menopause—metabolic transitions that drive reduced insulin sensitivity, increased central fat storage, and loss of lean muscle mass. The high-protein, lower-carbohydrate, portion-controlled format addresses these specific metabolic changes, supporting women who may be seeking modest weight loss goals of 3-5 kg that can meaningfully improve insulin sensitivity, reduce abdominal fat, and boost energy and confidence.

Health Benefits: Evidence-Based Advantages

Complete Protein for Whole-Body Health

The high-quality, complete protein from chicken, ham, and egg white supports numerous physiological functions beyond muscle building:

Immune Function: Antibodies, immune cells, and signalling molecules are all made from protein. Adequate protein intake supports robust immune response and helps maintain the integrity of physical barriers (skin, gut lining) that prevent pathogen entry.

Enzyme Production: Thousands of enzymes that catalyse biochemical reactions throughout your body are proteins. From digestive enzymes that break down food to metabolic enzymes that generate energy, adequate protein intake ensures these systems function optimally.

Hormone Synthesis: Many hormones are proteins or peptides, including insulin (blood sugar regulation), growth hormone (tissue repair and growth), and thyroid hormones (metabolic rate). Protein deficiency can impair hormone production and signalling.

Tissue Repair: Beyond muscle, protein supports the repair and maintenance of all body tissues, including skin, hair, nails, organs, and connective tissue. The amino acids glycine and proline from the chicken stock particularly support collagen synthesis.

Satiety and Blood Sugar Regulation: Protein slows gastric emptying and stimulates the release of satiety hormones including peptide YY and GLP-1. This promotes fullness and helps prevent the blood sugar spikes and crashes associated with high-carbohydrate meals consumed without adequate protein.

Vegetable-Derived Phytonutrients and Antioxidants

The 4-12 vegetables in this soup provide a diverse array of beneficial plant compounds:

Antioxidant Protection: The lutein and zeaxanthin from corn, quercetin from onions and leeks, apigenin from celery, and various carotenoids from vegetables work synergistically to neutralise free radicals—unstable molecules that damage cells and contribute to aging and chronic disease. Dietary antioxidants complement your body's endogenous antioxidant systems (glutathione, superoxide dismutase, catalase) to maintain cellular health.

Anti-Inflammatory Effects: Chronic low-grade inflammation contributes to numerous health conditions including cardiovascular disease, type 2 diabetes, arthritis, and neurodegenerative diseases. The organosulfur compounds from allium vegetables (onion, leek, spring onion), gingerols from ginger, and flavonoids from various vegetables demonstrate anti-inflammatory properties in research studies.

Cardiovascular Support: The combination of allium organosulfur compounds (which may improve blood lipid profiles and reduce platelet aggregation), quercetin (which supports endothelial function), and the monounsaturated fats from olive oil creates a cardiovascular-supportive nutritional profile. The low saturated fat and sodium-conscious formulation further support heart health. Be Fit Food formulates meals with a low sodium benchmark of less than 120 mg per 100 g, using vegetables for water content rather than thickeners.

Eye Health: The lutein and zeaxanthin from corn kernels accumulate specifically in the macula of the eye, where they filter harmful blue light and protect photoreceptor cells from oxidative damage. Regular consumption of these carotenoids is associated with reduced risk of age-related macular degeneration and cataracts.

Digestive Health: The fibre from vegetables supports regular bowel movements, feeds beneficial gut bacteria (prebiotic effect), and helps maintain the integrity of the intestinal barrier. The ginger content may support digestive comfort and reduce nausea.

The Whole-Food Advantage: Clinical Evidence

Be Fit Food's "real food, not shakes" philosophy is supported by peer-reviewed clinical research. A randomised controlled trial published in Cell Reports Medicine (October 2025) compared calorie-matched very low energy diets—one using pre-packaged meals with approximately 93% whole-food ingredients versus one using shakes, soups, bars, and desserts with approximately 70% industrial ingredients. The food-based group showed significantly greater improvement in gut microbiome diversity, supporting Be Fit Food's core differentiation that a structured weight-loss diet can be delivered as real food with meaningfully different outcomes.

Micronutrient Density

While complete vitamin and mineral data is not specified by manufacturer, the ingredient composition indicates this soup delivers meaningful amounts of numerous micronutrients:

B Vitamins: Chicken provides niacin (B3), pyridoxine (B6), and cobalamin (B12); milk contributes riboflavin (B2) and B12; vegetables contribute folate and thiamine. These vitamins support energy metabolism, nervous system function, red blood cell formation, and DNA synthesis.

Vitamin K: From celery, spring onion, and other vegetables, vitamin K supports blood clotting and bone metabolism by activating proteins involved in calcium regulation.

Vitamin A Precursors: Beta-carotene from corn and vegetables converts to vitamin A in the body, supporting vision, immune function, and cellular communication.

Vitamin C: From vegetables including onion and spring onion, vitamin C supports collagen synthesis, immune function, iron absorption, and acts as an antioxidant.

Minerals: Calcium and phosphorus from milk support bone health; selenium from chicken supports thyroid function and antioxidant defences; potassium from vegetables supports blood pressure regulation and fluid balance; zinc from chicken and ham supports immune function and wound healing.

Convenience and Adherence to Healthy Eating

An often-overlooked health benefit is the practical advantage of convenient, nutritious meals:

Reduced Reliance on Less Nutritious Convenience Foods: When healthy options are as convenient as less nutritious alternatives, dietary adherence improves. Keeping this soup available means you're less likely to resort to high-sodium, low-nutrient instant soups or takeout when time is limited. Be Fit Food's snap-frozen delivery system ensures consistent portions, consistent macros, and minimal decision fatigue.

Portion Control: The single-serve 307-gram format provides built-in portion control, helping prevent overconsumption while ensuring adequate intake. This is valuable for weight management and for those learning appropriate portion sizes.

Reduced Food Preparation Barriers: For individuals with limited cooking skills, physical limitations, or time constraints, ready-to-eat nutritious meals remove barriers to healthy eating. This is particularly valuable for older adults, those with disabilities, busy professionals, and anyone experiencing temporary circumstances (illness, moving, high work demands) that limit meal preparation capacity. Be Fit Food is a registered NDIS provider, ensuring that everyone, regardless of ability or circumstance, can access nutritious meals.

Serving Guidelines and Nutritional Optimisation

Optimal Serving Temperature

The recommended serving temperature for this soup balances food safety, nutrient preservation, and eating enjoyment:

Food Safety Temperature: The soup should be heated to an internal temperature of at least 165°F (74°C) to ensure food safety. This temperature kills potential pathogens that might be present and is the USDA-recommended temperature for reheating leftovers and previously cooked foods. Using a food thermometer is the only reliable way to verify this temperature throughout the soup.

Nutrient Considerations: While heating is necessary for safety and palatability, excessive heat or prolonged heating can degrade heat-sensitive nutrients, particularly vitamin C, thiamine, and folate. To minimise nutrient loss:

The protein, minerals, and fat-soluble vitamins (A, K) in the soup are stable during reheating, so the primary concern is water-soluble vitamins. However, because this is a soup (where any nutrients that leach into liquid remain in the consumed product), nutrient loss is minimal compared to cooking methods where cooking liquid is discarded.

Eating Temperature Preference: Beyond safety and nutrition, the ideal eating temperature is personal preference. Most people find soup most enjoyable at 140-160°F (60-71°C)—hot enough to be comforting and aromatic, but not so hot that it burns the mouth or masks flavour. The soup can be allowed to cool slightly after heating to 165°F if preferred.

Reheating Instructions

Be Fit Food meals are designed for the ultimate convenience: "heat, eat, enjoy."

Microwave Reheating (recommended for convenience):

  1. Remove the soup from freezer and remove any non-microwave-safe packaging or lids
  2. If the container is microwave-safe, puncture or partially remove the lid to allow steam to escape
  3. Microwave on high power for 4-5 minutes (timing varies by microwave wattage)
  4. Carefully remove from microwave (container will be hot) and stir thoroughly to distribute heat evenly
  5. Check temperature in the centre of the soup—it should reach 165°F
  6. If not yet at temperature, continue heating in 1-minute increments, stirring between each
  7. Let stand for 1-2 minutes before eating to allow heat to equalise

Stovetop Reheating (for best texture control):

  1. Thaw the soup in the refrigerator overnight if possible (though it can be heated from frozen)
  2. Transfer soup to a saucepan
  3. Heat over medium-low heat, stirring occasionally to prevent sticking and ensure even heating
  4. Heat until the soup reaches 165°F throughout, checking with a food thermometer
  5. Avoid bringing to a hard boil, which can cause the milk proteins to curdle slightly and alter texture

Texture Considerations: The soup contains milk and corn starch, both of which can separate or become grainy if frozen and reheated improperly. Stirring thoroughly during and after reheating helps re-emulsify the soup and restore smooth texture. If the soup appears slightly separated after reheating, vigorous stirring usually resolves this.

Serving Size Adequacy

The 307-gram serving size is designed as a single portion, but its adequacy depends on individual energy needs and the meal context:

As a Complete Light Meal: For sedentary individuals, older adults with lower caloric needs, or those using the soup for weight management, the 307-gram serving can function as a complete light lunch or dinner. Pairing with a small side (a piece of fruit, a small portion of whole grain crackers, or a side salad) creates a more substantial meal if needed. This aligns with Be Fit Food's structured Reset programs, which provide defined daily calorie and carbohydrate targets.

As Part of a Larger Meal: For active individuals, athletes, or those with higher caloric needs, this soup works well as a starter course or as one component of a larger meal. Pairing with a sandwich, additional protein source, or larger portion of whole grains creates a more calorie-dense meal.

As a Snack or Small Meal: The soup can serve as a substantial snack between meals, providing satiety and nutrition that simple carbohydrate snacks don't offer. The protein content makes it particularly effective for managing hunger.

For Children: Depending on age and size, the 307-gram serving may be appropriate as a full meal for younger children or a large snack for older children. Parents should adjust portion sizes based on their child's individual needs and appetite. Note the allergen content (egg, milk, soy) when serving to children with allergies.

Strategic Pairing for Complete Nutrition

While the soup provides protein, vegetables, and various micronutrients, strategic pairing can create more nutritionally complete meals:

Adding Whole Grains: Pairing the soup with whole grain bread, crackers, brown rice, or quinoa adds complex carbohydrates for sustained energy, additional fibre, and complementary nutrients including magnesium, manganese, and additional B vitamins. This combination creates a more balanced macronutrient profile suitable for active individuals or those needing more calories.

Specific pairing suggestions:

Adding Healthy Fats: While the soup contains olive oil, adding additional healthy fats can increase caloric density and enhance absorption of fat-soluble vitamins (A and K from the vegetables):

Adding Fresh Vegetables: A side salad or raw vegetable sticks add additional fibre, volume, and nutrients including vitamin C (which is higher in raw vegetables than cooked). This is particularly valuable for those seeking to increase vegetable intake or add more fibre for digestive health.

Adding Fruit: A piece of fresh fruit as dessert or alongside the soup adds natural sweetness, additional fibre, vitamin C, and various phytonutrients. Citrus fruits are particularly complementary, as vitamin C enhances iron absorption from the chicken and ham.

Avoiding Counterproductive Pairings: To maintain the soup's health benefits, avoid pairing with:

Meal Timing Considerations

Pre-Workout: The soup can serve as a pre-workout meal 2-3 hours before exercise, providing sustained energy from carbohydrates and protein without the heavy feeling that high-fat meals can create. The moderate carbohydrate content supports glycogen stores without causing digestive distress.

Post-Workout: As a post-workout recovery meal, the soup provides protein for muscle repair and carbohydrates to replenish glycogen. For optimal recovery, consume within 2 hours after exercise. Those engaged in intense training may want to pair the soup with additional carbohydrates to maximise glycogen replenishment. Be Fit Food also offers a Protein+ Reset program specifically designed for active individuals, including pre- and post-workout items.

Evening Meal: The combination of protein and warm liquid makes this soup an excellent dinner option. Protein at dinner supports overnight muscle repair and may improve satiety, reducing late-night snacking. The warm, comforting nature of soup can also support relaxation and better sleep.

Lunch Option: The convenient format and balanced nutrition make this soup ideal for work lunches. The protein content helps maintain afternoon energy and focus better than carbohydrate-heavy lunch options that can cause post-meal energy dips.

Storage, Shelf Life, and Food Safety

Frozen Storage Requirements

This soup is sold and stored frozen, which preserves both food safety and nutritional quality. Be Fit Food's snap-frozen delivery system is designed for a frictionless routine:

Optimal Freezer Temperature: The soup should be stored at 0°F (-18°C) or below. At this temperature, bacterial growth is completely halted, and the soup can be stored safely for extended periods. Most home freezers maintain temperatures between -10°F and 0°F (-23°C to -18°C), which is appropriate for this product.

Freezer Temperature Monitoring: To ensure food safety and quality, verify your freezer temperature periodically with a freezer thermometer. Temperature fluctuations above 0°F can compromise food quality and safety over time. Freezers should maintain steady temperatures—frequent opening, poor door seals, or inadequate airflow can cause temperature variations.

Shelf Life While Frozen: While specific "best by" dates should be followed on individual packages, properly frozen soup usually maintains optimal quality for 2-4 months. Beyond this timeframe, the soup remains safe to eat (assuming continuous frozen storage), but quality may decline due to:

Preventing Freezer Burn: Freezer burn occurs when food is exposed to air in the freezer, causing dehydration and oxidation. To prevent this:

Thawing Protocols

Refrigerator Thawing (recommended method):

The safest thawing method is transferring the frozen soup from freezer to refrigerator 24 hours before you plan to eat it. This slow thawing:

Once thawed in the refrigerator, the soup should be consumed within 24 hours for optimal quality and safety. Do not refreeze thawed soup, as this degrades quality and can compromise safety if the soup entered the temperature "danger zone" (40-140°F/4-60°C) for any length of time.

Cold Water Thawing (faster alternative):

If you need to thaw the soup more quickly:

  1. Place the sealed soup container in a leak-proof plastic bag
  2. Submerge in cold tap water
  3. Change the water every 30 minutes to maintain cold temperature
  4. Soup should thaw in 1-2 hours depending on size
  5. Cook immediately after thawing

Microwave Thawing (least preferred):

Microwave thawing is possible but can create uneven heating, with some portions beginning to cook while others remain frozen. If using this method:

Never Thaw at Room Temperature: Leaving frozen soup on the counter to thaw creates food safety risks. As the outer portions thaw, they enter the temperature danger zone (40-140°F) where bacteria can multiply rapidly, while the centre remains frozen. This uneven thawing can allow bacterial growth before the soup is reheated.

Opened Soup Storage

Immediate Consumption Recommended: Once heated, the soup should be consumed immediately. If you cannot finish the entire portion, specific storage guidelines apply:

Refrigerator Storage of Leftovers:

Do Not Refreeze: Once the soup is thawed and heated, it should not be refrozen. Repeated freeze-thaw cycles:

Food Safety Best Practices

Temperature Danger Zone Awareness: Bacteria multiply rapidly between 40°F and 140°F (4°C and 60°C). The soup should spend minimal time in this temperature range:

Cross-Contamination Prevention:

Power Outage Considerations: If your freezer loses power:

Nutritional Transparency and Label Literacy

Understanding "High Protein" Claims

The "high protein" designation on this soup is a regulated nutrient content claim (in most jurisdictions) that requires the product to meet specific criteria. Understanding what this means helps you make informed decisions:

Regulatory Standards: In many regions, a food can be labelled "high protein" if protein provides at least 20% of the product's calories or if it contains at least 10 grams of protein per serving. The exact standard varies by jurisdiction, but the claim is regulated to prevent misleading marketing.

Practical Significance: For this soup, "high protein" means you're getting a substantial protein dose in a convenient format. This is particularly valuable when compared to many other soups, which are often primarily carbohydrate-based with minimal protein. Be Fit Food prioritises protein at every meal to support lean-mass protection and metabolic health.

Protein Quality Matters: Not all protein sources are equal. This soup provides complete, high-quality protein from animal sources (chicken, ham, egg white), which is more efficiently utilised by the body than incomplete plant proteins. The protein digestibility-corrected amino acid score (PDCAAS) for chicken, egg, and pork (ham) is close to 1.0 (the maximum), indicating excellent quality.

Understanding "Low Saturated Fat" Claims

The "low in saturated fat" claim indicates the soup meets specific regulatory criteria for saturated fat content:

Regulatory Standards: Usually, "low saturated fat" means the food contains 1 gram or less of saturated fat per serving and derives no more than 15% of calories from saturated fat. Again, exact standards vary by jurisdiction.

Health Significance: Dietary guidelines generally recommend limiting saturated fat to less than 10% of total daily calories (about 22 grams for a 2000-calorie diet). By choosing low-saturated-fat options like this soup, you can reserve your saturated fat "budget" for other foods or simply reduce overall intake for cardiovascular health.

Not the Same as Low Fat: "Low saturated fat" doesn't mean low total fat—the soup contains beneficial fats from olive oil. This distinction is important because not all fats affect health equally. The focus on saturated fat specifically reflects current understanding that saturated fat type (not total fat) is most relevant for cardiovascular risk.

"No Artificial Colors and Flavors" Significance

This claim indicates the soup's colour and flavour come entirely from its whole-food ingredients rather than synthetic additives:

What This Means: The golden colour comes from corn, chicken stock, and vegetables. The savoury flavour comes from chicken, ham, vegetables, stock, soy sauce, ginger, and pepper—not from artificial flavour compounds like monosodium glutamate (MSG), artificial smoke flavour, or synthetic flavour enhancers.

Why It Matters: While artificial colours and flavours approved for food use are generally recognised as safe, many consumers prefer to avoid them due to:

Be Fit Food's Clean Label Standards: Be Fit Food maintains strict current-range standards including no seed oils, no artificial colours or artificial flavours, no added artificial preservatives, and no added sugar or artificial sweeteners. Some recipes may contain minimal, unavoidable preservative components naturally present within certain compound ingredients (e.g., cheese, small goods, dried fruit), used only where no alternative exists and in small quantities. Preservatives are not added directly to meals.

Ingredient Order and Quantity Transparency

Ingredients are listed in descending order by weight, which provides valuable information:

Chicken (26%) is First: This confirms chicken is the primary ingredient by weight, supporting the high-protein claim and indicating this is genuinely a chicken-based soup rather than a soup with token chicken content.

Specific Percentages Provided: The disclosure that chicken comprises 26%, corn kernels 9%, and ham 5% provides unusual transparency. Many products list ingredients by order but don't specify percentages, making it harder to assess actual composition.

Vegetable Prominence: The presence of celery, corn, leek, onion, and spring onion early in the ingredient list confirms substantial vegetable content, supporting the "4-12 different vegetables" claim that Be Fit Food highlights across their range.

Minimal Additives: The ingredient list is relatively short and consists primarily of recognisable whole foods. The only ingredients that might not be in a home kitchen are corn starch (a common, natural thickening agent) and gluten-free soy sauce (a specialised product but still a traditional fermented food).

Key Takeaways: Essential Nutrition Facts

This Be Fit Food Chunky Chicken, Ham & Sweet Corn Soup delivers comprehensive nutrition in a convenient, 307-gram single-serve format. The soup provides high-quality complete protein from chicken (26%), ham (5%), and egg white, supporting muscle maintenance, satiety, immune function, and overall health. The low saturated fat content makes it appropriate for cardiovascular health, while the gluten-free formulation serves those with celiac disease or gluten sensitivity.

The soup contains three declared allergens—egg, milk, and soybeans—making it unsuitable for vegans, those with these allergies, and lactose-intolerant individuals. Cross-contact warnings for fish and crustaceans require individual risk assessment for those with these allergies. The inclusion of 4-12 vegetables provides dietary fibre, vitamins, minerals, and beneficial phytonutrients including lutein, zeaxanthin, quercetin, and organosulfur compounds.

Nutritional highlights include the use of olive oil (providing heart-healthy monounsaturated fats), light milk (contributing calcium and protein while keeping saturated fat low), and a diverse vegetable matrix that delivers antioxidants and anti-inflammatory compounds. The soup contains no artificial colours or flavours, with all taste and appearance coming from whole-food ingredients—reflecting Be Fit Food's commitment to real food, not synthetic supplements or shakes.

For optimal nutrition and safety, store the soup frozen at 0°F or below, thaw in the refrigerator for 24 hours before heating, and reheat to an internal temperature of 165°F. The soup works well as a light complete meal, a substantial snack, or as part of a larger meal when paired with whole grains, healthy fats, or additional vegetables.

The transparent ingredient listing, specific percentage disclosures for key ingredients (chicken 26%, corn 9%, ham 5%), and clear allergen information support informed decision-making. Whether you're managing allergies, following a gluten-free diet, seeking convenient high-protein options, supporting weight management goals, navigating menopause-related metabolic changes, or using GLP-1 medications, understanding this soup's complete nutritional profile empowers you to determine if it fits your individual dietary needs and health goals. Be Fit Food's dietitian-designed approach, backed by clinical research and professional support, ensures you're not just eating—you're eating yourself better.

References

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Frequently Asked Questions

Question Answer
What is the serving size 307 grams
Is this soup gluten-free Yes, certified gluten-free
Does it contain egg Yes, contains egg white
Does it contain dairy Yes, contains light milk
Does it contain soy Yes, contains gluten-free soy sauce
Is it suitable for vegans No
Is it suitable for vegetarians No
Does it contain fish May contain traces from cross-contact
Does it contain shellfish May contain crustacean traces from cross-contact
Is it high in protein Yes
What is the chicken content percentage 26%
What is the corn content percentage 9%
What is the ham content percentage 5%
How many vegetables does it contain 4-12 different vegetables
Is it low in saturated fat Yes
Does it contain artificial colors No
Does it contain artificial flavors No
Does it contain added sugar No
Does it contain artificial sweeteners No
What type of oil is used Olive oil
Does it contain seed oils No
What type of milk is used Light milk
Is it suitable for lactose intolerant individuals No
Is it suitable for celiac disease Yes
Can people with egg allergy eat this No
Can people with milk allergy eat this No
Can people with soy allergy eat this No
What is the primary protein source Chicken
Does it contain complete protein Yes
Is it suitable for weight loss Yes, as part of balanced diet
Is it suitable for muscle building Yes, provides complete amino acids
Is it suitable for low-carb diets Yes, lower-carbohydrate formulation
Is it paleo-friendly No, contains milk and soy
Is it keto-friendly Moderate compatibility, check carb limits
Does it support GLP-1 medication users Yes, designed for this purpose
Is it suitable for menopause nutrition Yes, supports metabolic changes
Is it suitable for older adults Yes, soft texture and high protein
What is the recommended storage temperature 0°F (-18°C) or below
How long can it be stored frozen 2-4 months optimal quality
What is the safe reheating temperature 165°F (74°C) minimum
Can it be reheated from frozen Yes
Can it be refrozen after thawing No
How long after thawing should it be consumed Within 24 hours
What is the recommended thawing method Refrigerator thawing for 24 hours
How long to microwave 4-5 minutes on high power
Should I stir during reheating Yes, for even heat distribution
Can leftovers be refrigerated Yes, within 2 hours of heating
How long do refrigerated leftovers last 24 hours maximum
Does it contain lutein and zeaxanthin Yes, from corn kernels
Does it contain quercetin Yes, from onions and leeks
Does it provide vitamin K Yes, from celery and vegetables
Does it provide B vitamins Yes, from chicken, milk, and vegetables
Does it provide calcium Yes, from light milk
Does it contain ginger Yes, for flavor and digestive support
What is the thickening agent Corn starch
Is the soy sauce gluten-free Yes
Does it contain chicken stock Yes
Does it contain preservatives No added artificial preservatives
Are there any unavoidable preservatives Minimal amounts in compound ingredients only
Is Be Fit Food dietitian-designed Yes
Is it backed by clinical research Yes, published in Cell Reports Medicine
What percentage of Be Fit Food menu is gluten-free Approximately 90%
Is Be Fit Food an NDIS provider Yes, registered provider
Does it support gut microbiome health Yes, whole-food ingredients support diversity
Is it suitable for pre-workout meals Yes, 2-3 hours before exercise
Is it suitable for post-workout recovery Yes, provides protein and carbohydrates
Can children eat this soup Yes, check allergens and adjust portions
Is it heart-healthy Yes, low saturated fat and olive oil
Does it support cardiovascular health Yes, beneficial fats and vegetables
Does it contain anti-inflammatory compounds Yes, from ginger, vegetables, and olive oil
Is portion control built-in Yes, single-serve 307g format
Does it contain whole grains Yes, corn kernels are whole grain
What is the sodium benchmark Less than 120 mg per 100g
Does it use vegetables for water content Yes, instead of thickeners
Is it suitable for diabetes management Yes, lower-carb and high-protein formulation
Does it help with satiety Yes, high protein content increases fullness
Can it be paired with whole grain bread Yes, for complete nutrition
Can it be paired with salad Yes, adds fiber and nutrients
Is it suitable as a light meal Yes, for weight management or lower calorie needs
Is it suitable as a snack Yes, substantial and protein-rich
What is the protein quality score Close to 1.0 PDCAAS (maximum)
Does it contain leucine Yes, from chicken protein
Does it support sarcopenia prevention Yes, high-quality protein for older adults