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Low-calorie, flavorful chicken broth, adds taste to dishes
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
8
KCAL / 100G
Carbs
0.6g
· 27%
Protein
1.2g
· 53%
Fat
0.2g
· 20%
Fiber
0g
Vitamins
B1
0.01mg · 1% DV
B2
0.01mg · 1% DV
B3
0.2mg · 1% DV
B5
0.03mg · 1% DV
Minerals
Sodium
350mg · 15% DV
Calcium
5mg · 1% DV
Iodine
1µg · 1% DV
Selenium
0.5µg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.07g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
Not exactly. Chicken bouillon is usually a concentrated, processed product in cube, powder, paste, or liquid form, while chicken stock is typically made by simmering chicken bones, meat, and aromatics.
Because processed bouillon is commonly formulated with a lot of salt to boost flavor and shelf life. It is usually best to taste the dish before adding any extra salt.
That depends on the form, but the general rule is to keep it sealed and protected from heat and moisture. Opened paste or liquid products often need refrigeration according to the package instructions.
Yes, especially if it has been prepared as a liquid or comes in a liquid form. Freezing it in small portions makes it easier to use in soups, sauces, and rice dishes.
Usually during cooking, once there is enough liquid for it to dissolve evenly. Adding it too early in long-cooked dishes can make the final flavor seem overly salty or concentrated.
Not really. It works better as a flavor base than as a complete meal, so pairing it with vegetables, grains, legumes, or chicken makes it more balanced and filling.
Homemade chicken stock, low-sodium stock, or vegetable broth are common substitutes. These options can give you more control over salt and ingredient quality.
It works well with soups, stews, rice, couscous, sauces, and braised vegetables. It is especially useful in dishes that need more savory depth without adding many other ingredients.
People who need to limit sodium, such as those with high blood pressure or certain kidney conditions, should check the label carefully. Some products may also contain additives or flavor enhancers that sensitive individuals prefer to avoid.
No. It can add quick savory flavor, but homemade broth usually has a deeper, rounder taste and a more complex aroma from long simmering.
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Nutrition data compiled from USDA FoodData Central and scientific sources.