x 14-ounce can reduced-sodium broth

Reduced-sodium broth is a liquid stock derived from simmering bones, meat, vegetables, and aromatics, then commercially processed and packaged in 14-ounce cans with sodium content reduced below standard levels. The production involves extracting gelatin, minerals, and flavor compounds through long, slow cooking, followed by straining, concentration, and seasoning before canning and often pasteurization. Reduced-sodium versions maintain the savory umami profile of traditional broths while containing approximately 25-40% less sodium than conventional broths, typically ranging from 700-900 mg sodium per serving versus 900-1100 mg in standard formulations. The ingredient exists in multiple varieties—chicken, beef, vegetable, and seafood—each imparting distinct flavor foundations to dishes. Canned broths offer convenience and shelf stability compared to homemade preparations, though they may contain additives such as salt, yeast extract, and preservatives.

Reduced-sodium broth serves as a foundational liquid in soups, stews, braises, and risottos, providing depth without excessive sodium. It is commonly used as a cooking medium for grains, in sauce reductions, and as a base for pan deglazing. In home cooking, canned broth accommodates time constraints and dietary restrictions while allowing seasoning control; cooks can adjust sodium levels during preparation. This ingredient is particularly valued in low-sodium diets and health-conscious cooking, where it replaces full-sodium alternatives. Common applications include minestrone, chicken and rice soups, beef stews, and vegetable braises across American, European, and Asian cuisines.