Soup, chicken broth or bouillon, dry
1 cube (4 g): 11 kcal, 0.7 g protein, 0.7 g carbohydrate and 0.6 g fat.
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Nutrition Facts
Serving size1 cube (4 g)
Amount per serving
Calories10
% Daily Value*
| Total Fat 0.5g | 1% |
|---|---|
| Saturated Fat 0g | 1% |
| Trans Fat — | |
| Cholesterol 0mg | 0% |
| Sodium 960mg | 42% |
| Total Carbohydrate <1g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars <1g | |
| Includes Added Sugars ≤1g | ≤1% |
| Protein <1g | 1% |
| Vitamin D 0mcg | 0% |
| Calcium 10mg | 0% |
| Iron 0mg | 0% |
| Potassium 10mg | 0% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Estimated values. — means the source has no value; ≥ is a lower bound. The source doesn't report added sugars here; they can't exceed total sugars, so ≤ is an upper bound. Source: USDA FoodData Central. Disclaimer.
What 1 cube (4 g) gives you
Low in total fat, saturated fat, cholesterol
High is 20% of the Daily Value or more for this portion; low is 5% or less (FDA).
Where the calories come from
25% protein · 27% carbohydrate · 48% fat
- Protein
- 1 g 25%
- Carbs
- 1 g 27%
- Fat
- 1 g 47%
Compared with other foods
Per 100 g, against every food on BasalFit.
- Calories: less than 31% of foods
- Protein: more than 68% of foods
- Total fat: less than 24% of foods
- Carbohydrate: more than 67% of foods
- Dietary fiber: none
- Total sugars: less than 13% of foods
- Sodium: less than 0% of foods
All nutrients (38)
Amounts for 1 cube (4 g) and per 100 g. % Daily Value is for the portion, where the FDA sets one.
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calories | 10.7 kcal | 267 kcal | |
| Protein | 0.666 g | 16.7 g | 1% |
| Carbohydrate | 0.72 g | 18 g | 0% |
| Dietary fiber | 0 g | 0 g | 0% |
| Total sugars | 0.694 g | 17.4 g | |
| Water | 0.091 g | 2.27 g |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Total fat | 0.555 g | 13.9 g | 1% |
| Saturated fat | 0.137 g | 3.43 g | 1% |
| Monounsaturated fat | 0.214 g | 5.36 g | |
| Polyunsaturated fat | 0.179 g | 4.48 g | |
| Omega-3 EPA | 0 g | 0 g | |
| Omega-3 DHA | 0 g | 0 g | |
| Cholesterol | 0.52 mg | 13 mg | 0% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calcium | 7.48 mg | 187 mg | 1% |
| Iron | 0.041 mg | 1.03 mg | 0% |
| Magnesium | 2.24 mg | 56 mg | 1% |
| Phosphorus | 6.64 mg | 166 mg | 1% |
| Potassium | 12.4 mg | 309 mg | 0% |
| Sodium | 955 mg | 23875 mg | 42% |
| Zinc | 0.004 mg | 0.09 mg | 0% |
| Copper | 0 mg | 0 mg | 0% |
| Manganese | 0.006 mg | 0.15 mg | 0% |
| Selenium | 1.12 mcg | 28 mcg | 2% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Vitamin A | 0 mcg | 0 mcg | 0% |
| Vitamin C | 0.044 mg | 1.1 mg | 0% |
| Vitamin D | 0 mcg | 0 mcg | 0% |
| Vitamin E | 0.018 mg | 0.46 mg | 0% |
| Vitamin K | 0 mcg | 0 mcg | 0% |
| Thiamin (B1) | 0.004 mg | 0.1 mg | 0% |
| Riboflavin (B2) | 0.017 mg | 0.43 mg | 1% |
| Niacin (B3) | 0.098 mg | 2.46 mg | 1% |
| Pantothenic acid (B5) | 0.024 mg | 0.6 mg | 0% |
| Vitamin B6 | 0.004 mg | 0.1 mg | 0% |
| Folate | 1.28 mcg | 32 mcg | 0% |
| Vitamin B12 | 0.012 mcg | 0.3 mcg | 1% |
| Choline | 4.58 mg | 115 mg | 1% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Caffeine | 0 mg | 0 mg | |
| Alcohol | 0 g | 0 g |
Similar foods
- Soup, cheese, canned, prepared with equal volume milk
- Soup, cheese, canned, prepared with equal volume water
- Soup, chicken and vegetable, canned, ready-to-serve
- Soup, chicken broth cubes, dry
- Soup, chicken broth cubes, dry, prepared with water
- Soup, chicken broth or bouillon, dry, prepared with water
- Soup, chicken broth, canned, condensed
- Soup, chicken broth, canned, prepared with equal volume water
- Soup, chicken broth, less/reduced sodium, ready to serve
- Soup, chicken broth, low sodium, canned
Sources
- USDA FoodData Central record 171562 (SR Legacy)
- U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov
- Daily Values and high/low thresholds: FDA, 21 CFR 101.9, 101.54 and 101.62.