can low-sodium chicken broth
Low-sodium chicken broth provides collagen, gelatin, and minerals (particularly calcium and magnesium), with minimal calories but reduced sodium content compared to standard broths. It contains some protein from the chicken but is not a significant protein source on its own.
About
Low-sodium chicken broth is a savory liquid prepared from simmered chicken bones, meat, and aromatics, with sodium content reduced below standard commercial broths (typically under 400 mg per serving versus 800-900 mg in regular broth). The product is a processed, shelf-stable version of traditional chicken stock, made by extracting gelatin, minerals, and flavor compounds from poultry through long, slow cooking, then concentrating and canning the resulting liquid. The sodium reduction is achieved through careful formulation without added salt or through salt removal during processing. Low-sodium broth retains the fundamental savory umami character of chicken broth while accommodating dietary restrictions related to hypertension and cardiovascular health.
Culinary Uses
Low-sodium chicken broth serves as a versatile base for soups, stews, braises, and sauces across numerous cuisines, while accommodating diets requiring sodium restriction. It is commonly used in risotto, pilau, and other grain-based dishes where liquid flavoring is essential, and functions as a poaching medium for chicken and vegetables. In dietary cooking, it substitutes for regular broth in recipes calling for stock while reducing overall sodium intake. The broth can be used directly from the can for quick preparations or reduced further on the stovetop to concentrate flavors and create pan sauces.