Soup, beef broth or bouillon canned, ready-to-serve
Whole food · Soups, Sauces, and Gravies
Photo: Wikipedia
Canned beef broth or bouillon is a clear, savory liquid with a deep, meaty umami flavor and a thin, watery texture. It serves as a foundational base for countless soups, stews, and sauces, providing a rich, savory backbone. Nutritionally, it is extremely low in calories and carbohydrates, offering a small amount of protein and fat per serving.
Calorie split: 68% protein · 2% carbs · 30% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, savory umami flavor that instantly adds richness and complexity to dishes. Its convenience and versatility make it a staple in kitchens for quick soups, sauces, and cooking liquids.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its typically high sodium content, which can be a concern for those monitoring salt intake. To counteract this, look for low-sodium versions, use it sparingly as a flavor enhancer rather than a primary liquid, and balance it with potassium-rich foods like potatoes or leafy greens.
Key benefits
- Extremely low in calories (7 kcal per 100g).
- Provides a small amount of protein (1.14g per 100g).
- Very low in carbohydrates and sugars.
- Versatile base for enhancing flavor in cooking.
- Can help with hydration.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'bouillon' comes from the French word for 'boiling,' referring to the process of simmering meat, bones, and vegetables to extract their flavor into a clear liquid.
Full nutrition (USDA data · scales with serving)
| Water | 97.5 g |
| Energy | 7.0 kcal |
| Energy | 29.0 kj |
| Protein | 1.1 g |
| Total lipid (fat) | 0.22 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.04 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 0.17 mg |
| Magnesium, Mg | 2.0 mg |
| Phosphorus, P | 13.0 mg |
| Potassium, K | 54.0 mg |
| Sodium, Na | 372 mg |
| Zinc, Zn | 0.00 mg |
| Copper, Cu | 0.00 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 0.70 ug |
| Fluoride, F | 29.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.00 mg |
| Riboflavin | 0.02 mg |
| Niacin | 0.78 mg |
| Pantothenic acid | 0.02 mg |
| Vitamin B-6 | 0.01 mg |
| Folate, total | 2.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 2.0 ug |
| Folate, DFE | 2.0 ug |
| Choline, total | 2.9 mg |
| Vitamin B-12 | 0.07 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) | 0.00 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 | 0.11 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 | 0.01 g |
| SFA 16:0 | 0.06 g |
| SFA 18:0 | 0.04 g |
| Fatty acids, total monounsaturated | 0.09 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 0.08 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.01 g |
| PUFA 18:2 | 0.01 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
What is the difference between beef broth and beef bouillon?
Beef broth is typically made by simmering meat, bones, and vegetables, resulting in a lighter, more flavorful liquid. Beef bouillon is a concentrated form, often made from dehydrated broth or stock, and is usually saltier and more intense in flavor.
Can I use canned beef broth as a substitute for homemade broth?
Yes, canned beef broth is a convenient substitute for homemade broth, especially for quick recipes. However, homemade broth often has a richer, more nuanced flavor and can be controlled for sodium and other ingredients.
Is canned beef broth gluten-free?
Not always. Some canned beef broths may contain gluten from added thickeners or flavorings. Always check the label for gluten-free certification if you have a gluten sensitivity or celiac disease.
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 0.07 kcal/g · 65% calories from protein · 0.0 g fiber · 0.0 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: 6.89 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.