Soup, oxtail, dried
Last updated 4 Nov 2026
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Dried oxtail soup is a powdered soup mix intended to be prepared with water. The figures here describe the dry mix rather than the prepared soup. It mainly provides carbohydrate, with 51g per 100g, alongside 18g of protein and 11g of fat. The dry mix also contains 13g of salt per 100g.
Carbohydrate provides energy, while protein supports the growth and repair of body tissues. The salt content is worth noting for people monitoring their salt intake. Adding water reduces the salt concentration but does not remove salt from the mix used. The composition of prepared soup depends on the dilution and any added ingredients. Full nutrient figures are in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 356 kcal |
Energy | 1504 kJ |
Fat | 11g |
Carbohydrate | 51g |
of which sugars | 9.2g |
18g | |
Salt | 13g |
Alcohol | 0g |
Water | 3g |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
0µg | |
0mg | |
10mg | |
0.3mg | |
3.5mg | |
0µg | |
140mg | |
4.3mg | |
44mg | |
260mg | |
700mg | |
Sodium | 5250mg |
2.4mg | |
0.25mg |
Other types of soup
Food | Calories per 100g | Protein per 100g | Fat per 100g | Fibre per 100g |
|---|---|---|---|---|
27 kcal | 1.4g | 0.8g | – | |
322 kcal | 17g | 4.8g | – | |
19 kcal | 1g | 0.3g | – | |
384 kcal | 5.9g | 13g | 5.6g | |
37 kcal | 0.6g | 1.3g | 0.5g | |
44 kcal | 2.4g | 1.7g | – | |
306 kcal | 10g | 5.6g | – | |
22 kcal | 0.7g | 0.4g | – | |
392 kcal | 4.8g | 14g | – | |
36 kcal | 0.4g | 1.3g | – | |
296 kcal | 12g | 3.9g | – | |
22 kcal | 0.9g | 0.3g | – | |
51 kcal | 2.3g | 3.1g | – | |
45 kcal | 0.9g | 2.6g | 1g | |
20 kcal | 0.3g | 0.5g | 1.7g | |
58 kcal | 1.7g | 3.8g | Trace | |
85 kcal | 2.6g | 5.8g | Trace | |
51 kcal | 0.9g | 2g | 0.6g | |
41 kcal | 0.9g | 2.2g | 1.3g | |
46 kcal | 0.8g | 3.6g | – |
About these figures
Values are per 100g of the food as described (10 packets, 5 brands). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.
These figures come from an older part of the dataset that is no longer updated. Original source: MW4, 1978. Values reviewed for Miscellaneous Foods Supplement, 1994.