low-salt chicken broth or vegetable broth
Low-salt broths provide collagen-derived gelatin, minerals including calcium and magnesium from bones, and amino acids including glycine and proline. They contain minimal calories and fat, particularly in defatted versions, while offering sodium below 400 mg per serving.
About
Low-salt chicken or vegetable broth is a savory liquid stock prepared by simmering poultry bones, meat, and/or vegetables with water and aromatics, then strained and reduced in sodium content. These broths differ from their standard counterparts by limiting added salt and relying instead on the natural collagen, gelatin, and flavoring compounds extracted from bones, connective tissue, and vegetables during the cooking process. The resulting liquid is pale to golden in color with a delicate body and subtle umami character.
Modern low-sodium broths are produced both commercially and domestically, with commercial versions typically containing less than 400 mg of sodium per cup compared to standard broths at 800–900 mg per cup. These products maintain their essential cooking functionality while accommodating dietary restrictions and health-conscious applications.
Culinary Uses
Low-salt broths serve as fundamental building blocks in soups, risottos, gravies, sauces, and braised dishes, providing body and depth without excessive sodium. They are essential in applications where sodium control is important, such as health-conscious cooking, dietary restrictions, and dishes intended for children or elderly populations. The reduced sodium allows other flavors—spices, herbs, and natural ingredients—to become more prominent, making low-salt broths particularly valuable in delicate dishes like consommés, refined Asian preparations, and light poaching liquids. Both chicken and vegetable versions are interchangeable in many recipes, though chicken broth imparts richer umami qualities while vegetable broth suits vegetarian and vegan preparations.