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Vegetable and meat stock cubes: How healthy are they? This article answers the question “Are vegetable and meat stock cubes healthy” and tries to shed some light on the reality behind these seemingly healthy products.


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Food for many people is not only a necessity, but also a pleasure. Many people, in their efforts to serve a delicious dish to the people they love, use artificial means of aroma and flavor enhancement. Vegetable and meat stock cubes fall into this category.

I remember from school that one of our teachers always told us that the worst thing you can offer to your family – especially young children – is cold cuts and flavor enhancing cubes. And he wasn’t wrong about that.

First of all, the cubes the big food industries market, are not made from the right raw material. Especially the meat stock cubes are made from the worst parts of the animal, but also from the most deteriorated parts.

Also, artificial flavour enhancers are added to all stock cubes. The most dangerous are

  • E612 (monosodium glutamate),
  • E620 (glutamic acid),
  • E621 (potassium glutamate),
  • E622 (potassium glutamate acid),
  • E623 (calcium glutamate acid),
  • E627 (sodium guanylate),
  • E632 (sodium inosinate) and
  • E635 (potassium inosinate) – the latter being prohibited for use in infant foods due to their hazardous nature.

On the nutrition label you will find them where the ingredients are listed, and often they may not be listed by their official number, but by their chemical name.

All of these flavor enhancing substances are addictive and highly toxic to the body. Research shows that their long-term use can lead to nervous system and brain problems.

Also these substances are responsible for a decrease in performance, hyperactivity, allergic reactions, nausea, dizziness, headaches and/or migraines, hypoglycemia, etc.



On top of that, these substances are appetite stimulants, i.e. they increase the desire to eat and are thus associated with weight gain and obesity.

Another disadvantage of the stock cubes is that they have a high salt content, and for this reason their consumption, especially by people with high blood pressure, is prohibited.

Finally, we cannot fail to mention their zero nutritional value. Dehydrated spices are used in vegetable broths in particular, which have been so processed that they have lost all nutritional value.

Having said all of the above, I would suggest that you think carefully before your next cooking session about what you’re going to put in your pot, and this advice is for people with young children.

Also, I would like to tell you that with a little organization and a good attitude you can easily make your own stock cubes. That’s what I personally do…

How to make your own vegetable and meat stock cubes

A very healthy option, replacing ready-made cubes and also utilizing ingredients that would be thrown away. Also, a good alternative, very quick and simple, is also the one in the photo, where you can freeze small bunches of herbs with a little oil!!!

Meat Stock Cubes Recipe

  1. When I buy meat to prepare food, I boil it in the pressure cooker for 25 to 30 minutes.
  2. Then I remove the stock and let it come to a boil on its own, adding olive oil, a little salt, pepper and any other spices I want. (You can also buy bones and boil them with your desired spice mix until thick).
  3. I let it cool and put it in the freezer in small Tupperware or ice trays.
  4. When I want to use it in cooking, I don’t defrost it, I throw the cubes straight into the pot.

Vegetable Stock Cubes Recipe

For the vegetable broth, use whatever vegetable and spice you like. Just boil your vegetables, pour the vegetable stock in ice trays and put them in the freezer.

There is no end to the type and number of materials we can use to make our own homemade cubes. Onions, carrots, garlic, leeks, potatoes, celery, celery, parsley, mushrooms, broccoli, zucchini, peppers, spinach, peas, tomatoes, etc.

  1. Put the vegetables you have chosen, clean and very well washed, in a pot.
  2. Add water, just enough to cover them.
  3. Boil the vegetables, covered, over medium heat for about 1 hour.
  4. Add a little olive oil, salt, pepper, spices and aromatic herbs (mint, oregano, bay leaf, etc.) and let them boil for another half an hour on high heat, with the pot open, to evaporate as much water as possible.
  5. Strain the broth through a sieve, pressing the vegetables to release all their juices. This step is essential for the broth to be clear and therefore suitable for many uses.
  6. Discard the vegetables, pour the broth into ice trays and place in the freezer. It will keep there for about 2 months. Take out the “cubes” when you need them, but remember that they already have salt in them.

☝️ You can also make a vegetable and meat/chicken broth mix.

Try it on rice, pasta and other dishes, and enjoy the most delicious and healthy meal!





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