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Vegetable Broth
Vegetable Broth
Low concern
Vegetable broth is largely water with extracted vegetable solids and flavors. Commercial broths are often high in added salt; sodium content can contribute substantially to daily intake.
Found in
3,316 products
What it is
Liquid made by simmering vegetables (typically onion, carrot, celery, herbs) in water and straining.
Flavor base; adds savory depth to soups, sauces, and grain dishes.
Why it's flagged
- high sodium in commercial versions
What regulators actually say
"Most of the sodium we eat comes from packaged, processed, store-bought, and restaurant foods, including soups and broths."
Regulatory status
United States — FDA
Whole-food-based ingredient
European Union — EFSA
Whole-food-based ingredient
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