Soup, beef broth, cubed, prepared with water
Whole food · Soups, Sauces, and Gravies
Photo: Wikipedia
This is a clear, savory liquid made by simmering beef bones and meat, then reconstituting the concentrated, cubed stock with water. It has a deep, umami-rich flavor with a light, watery texture and a golden-brown hue. Nutritionally, it is extremely low in calories, providing a negligible amount of protein and carbohydrates per serving.
Calorie split: 33% protein · 39% carbs · 28% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, savory flavor that forms the comforting backbone of countless soups and stews. Its versatility is unmatched, serving as a quick, warming drink or the essential first layer of flavor in cooking.
⚠️ Watch-outs & how to enjoy it better
The primary concern is often its high sodium content, which can be problematic for those monitoring salt intake. To counteract this, you can use low-sodium versions, dilute it further with water or unsalted stock, and avoid adding extra salt during cooking.
Key benefits
- Provides electrolytes like sodium and potassium for hydration.
- Contains small amounts of collagen-derived amino acids from bones.
- Acts as a low-calorie, flavorful base for other dishes.
- Can stimulate appetite and provide warmth.
- Offers a savory 'umami' taste without fat or sugar.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The gelatin that sets a good beef broth when chilled is extracted from collagen in connective tissues and bones, not from meat itself.
Full nutrition (USDA data · scales with serving)
| Water | 98.7 g |
| Energy | 3.0 kcal |
| Energy | 11.0 kj |
| Protein | 0.21 g |
| Total lipid (fat) | 0.08 g |
| Ash | 0.77 g |
| Carbohydrate, by difference | 0.25 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.20 g |
| Calcium, Ca | 4.0 mg |
| Iron, Fe | 0.02 mg |
| Magnesium, Mg | 2.0 mg |
| Phosphorus, P | 3.0 mg |
| Potassium, K | 6.0 mg |
| Sodium, Na | 260 mg |
| Zinc, Zn | 0.01 mg |
| Copper, Cu | 0.01 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 0.30 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.00 mg |
| Riboflavin | 0.00 mg |
| Niacin | 0.05 mg |
| Pantothenic acid | 0.00 mg |
| Vitamin B-6 | 0.00 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 1.4 mg |
| Vitamin B-12 | 0.01 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.01 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.04 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.02 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.03 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.03 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.00 g |
| PUFA 18:2 | 0.00 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Soup, bean with pork, canned, condensed — USDA does not publish this profile for Soup.
| Tryptophan | 0.06 g |
| Threonine | 0.24 g |
| Isoleucine | 0.29 g |
| Leucine | 0.48 g |
| Lysine | 0.40 g |
| Methionine | 0.07 g |
| Cystine | 0.07 g |
| Phenylalanine | 0.33 g |
| Tyrosine | 0.18 g |
| Valine | 0.32 g |
| Arginine | 0.31 g |
| Histidine | 0.15 g |
| Alanine | 0.29 g |
| Aspartic acid | 0.66 g |
| Glutamic acid | 1.1 g |
| Glycine | 0.28 g |
| Proline | 0.27 g |
| Serine | 0.29 g |
FAQ
Is beef broth the same as beef stock?
Not exactly. Broth is typically made from meat and has a lighter flavor, while stock is made primarily from bones and has a richer, more gelatinous texture. This 'cubed' product is a concentrated form of broth.
Can I drink beef broth straight?
Yes, it's commonly enjoyed as a warm, savory beverage. It's especially popular as a comforting drink when feeling under the weather or as a low-calorie appetizer.
How should I store leftover prepared broth?
Refrigerate it in an airtight container for up to 4 days. For longer storage, freeze it in ice cube trays or portions for up to 6 months.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.03 kcal/g · 28% calories from protein · 0.0 g fiber · 0.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 43.33 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.