Know what’s on your plate
Vegetable broth
Calories & nutrition facts
ready-to-serve, low sodium
Nutrition facts
Per 100 g% DV- Calories 4 kcal —
- Protein 0.1 g 0%
- Carbohydrate 0.4 g 0%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 0.3 g 1%
- Sugars 0.4 g —
- Sodium 28 mg 1%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.01 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0 mg 0%
- Riboflavin (B2) 0 mg 0%
- Niacin (B3) 0.06 mg 0%
- Pantothenic acid (B5) 0.01 mg 0%
- Vitamin B6 0.01 mg 0%
- Folate (B9) 0 µg 0%
- Vitamin B12 0.1 µg 4%
- Choline 3.1 mg 1%
Minerals
- Calcium 5 mg 0%
- Iron 0.1 mg 1%
- Magnesium 2 mg 0%
- Phosphorus 3 mg 0%
- Potassium 29 mg 1%
- Zinc 0.02 mg 0%
- Copper 0.01 mg 1%
- Manganese 0.02 mg 1%
- Selenium 0.2 µg 0%
Similar foods
- Vegetable broth soupready to serve5 kcal / 100 g
- Vegetable broth or stockdehydrated and reconstituted5 kcal / 100 g
- Swanson vegetable broth6 kcal / 100 g
- Bone and vegetable broth65 kcal / 100 g
- Meat and vegetable broth or stockdefatted, dehydrated197 kcal / 100 g
- Vegetable bouillonprepared6 kcal / 100 g
- Chicken broth soupready-to-serve6 kcal / 100 g
- Vegetable soupcondensed, low sodium, prepared with equal volume water33 kcal / 100 g
- Beef broth soupready-to-serve, reduced sodium4 kcal / 100 g
- Stock powderlow sodium348 kcal / 100 g
Questions about Vegetable broth
How do you make vegetable broth from scratch?
Sweat chopped onion, carrot and celery in a little oil for 5 minutes, then add water, parsley stems and a bay leaf. Simmer gently for 45–60 minutes; strain it without pressing the vegetables, which can make the broth cloudy.
Can you use vegetable broth instead of stock?
Yes. Use it in the same amount for soups, risotto, sauces and cooking grains; broth is often lighter in flavour, so taste the finished dish before adding salt.
How long does homemade vegetable broth keep?
Cool it promptly, then keep it in a covered container in the fridge for up to 3 days. Freeze it in small portions for up to 3 months, leaving room for expansion; defrost in the fridge or heat straight from frozen.
What can you cook with vegetable broth?
Use it to simmer lentils, pearl barley or rice, or as the base for minestrone, vegetable soup and risotto. It also adds savoury depth when you deglaze a roasting tin or loosen a thick sauce.
How do you make vegetable broth taste richer?
Brown the onion, carrot and celery before adding water, and include mushrooms, tomato paste or roasted vegetable trimmings for deeper savouriness. Simmer gently rather than boiling hard, and add salt near the end so the flavour stays balanced.
Is vegetable broth the same as vegetable bouillon?
No: broth is the liquid itself, while bouillon usually means a concentrated cube, powder or paste that you dissolve in water. Bouillon is generally much saltier: it has 360 mg sodium per 100 g, compared with 28 mg in vegetable broth.
Can you use vegetable broth instead of chicken broth?
Yes, in equal amounts; it works especially well in soups, stews and sauces, though the result will have less meaty savouriness. Add mushrooms or a little miso for extra depth, and check whether the broth is already salted.
Does vegetable broth need to be refrigerated after opening?
Yes. Refrigerate opened broth in a sealed container and use it within 3 days; if it came in a carton, transfer any remainder rather than leaving it in an open pack.
Source: Canadian Nutrient File 7378 · per 100 g · carbohydrate per EU label, fibre excluded
