The craze for Bouillon Cubes is spreading widely in the world, but what is a bouillon cube? A Bouillon Cube is a compressed and concentrated cube that is dehydrated vegetable or meat broth. They were first made in 1882 by Swiss flour commercially. The cubes are a convenient way to add flavor to cooking and served quickly.
Can Vegans Consume Bouillon Cubes?
The Bouillon cubes are available in both veg and non-veg options. For Vegans, there is the availability of cubes that are solely made from vegetables. You only need to check the packaging well and search for the green symbol on it. If the packaging has the red symbol the cubes contain meat of chicken or beef or pork in them.
What Makes Them So Popular?
They are very easy to use. You dissolve the cubes in water and enjoy your delicious broth or any dish of your choice. It gives a rich flavor to your meals, and there is no need to add salt as the cubes contain enough salt in them already.
Is It Right for Health?
That depends on what kind of bouillon cubes do you choose. Maximum contains a massive amount of sodium, which can be harmful or the human body. Some cubes contain a lesser amount of sodium in them. On average, 1500 mg is the recommended amount of sodium for adults, but some of these include twice the recommended amount of sodium in them.
What Does it Contain?
A Bouillon cube contains glutamate that works as a flavor enhancer but shouldn’t be consumed to an extreme level. Monosodium glutamate (MSG) sodium salt of glutamic acid is a nonessential amino acid. The cubes also contain saturated fats in a small quantity. 11 kcal per 8.5 dehydrated cubes and 19 kcal per serving in liquid broth is the count of nutrients the bouillon cubes contain on an average, which is very low.
Can It be Prepared at Home?
Absolutely! All you have to do is get your desired ingredient (vegetables or meat) to prepare the broth and put it in the pot with water and start to boil. Make sure to skim the fat and foam that would appear on the top of the broth. Simmer it on low heat for around five to six hours until it you get the required reduced and concentrated broth. Once done, strain and set the broth to cool and remove the fat layer from the broth surface.