Beef Stock
Packaged product Soups and Sauces Swanson
Beef Stock contains 8 kcal per 100 g. A serving, 1 portion, 240 ml (240 g) provides about 19 kcal.
Roughly 75% of its calories come from protein, with 25% from carbohydrates and 0% from fat (estimated with general energy factors).
That is less energy than the typical item in soups and sauces on FoodFactly, where the median is 13 kcal per 100 g across 317 products.
100 g provides 113% of the Daily Value for Thiamin (B1), 19% of the Daily Value for Folate (B9) and 17% of the Daily Value for Riboflavin (B2).
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 8 kcal | |
| Total fat L | 0 g | 0% |
| Saturated fat L | 0 g | 0% |
| Trans fat L | 0 g | |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 208 mg | 9% |
| Total carbohydrates L | 0.42 g | 0.2% |
| Dietary fiber L | 0 g | 0% |
| Total sugars L | 0.42 g | |
| Added sugars L | 0.4 g | 0.8% |
| Protein L | 1.3 g | 3% |
| Vitamin A L | 0.072 µg | 0% |
| Vitamin C L | 1.2 mg | 1% |
| Vitamin D L | 0 µg | 0% |
| Vitamin E L | 2.1 mg | 14% |
| Thiamin (B1) L | 1.4 mg | 113% |
| Riboflavin (B2) L | 0.22 mg | 17% |
| Niacin (B3) L | 2.1 mg | 13% |
| Pantothenic acid (B5) L | 0.49 mg | 10% |
| Vitamin B6 L | 0.28 mg | 16% |
| Folate (B9) L | 77.1 µg | 19% |
| Vitamin B12 L | 0.32 µg | 13% |
| Calcium L | 2 mg | 0.2% |
| Iron L | 0.08 mg | 0.4% |
| Magnesium L | 22.1 mg | 5% |
| Phosphorus L | 126 mg | 10% |
| Potassium L | 58 mg | 1% |
| Zinc L | 0.36 mg | 3% |
| Copper L | 0.12 mg | 13% |
| Manganese L | 0.11 mg | 5% |
| Selenium L | 4.5 µg | 8% |
| Iodine L | 14.2 µg | 9% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 75%
- Carbohydrates 25%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein1.3 gabove the median for soups and sauces (median 0.83 g)
- Fiber0 gin the lowest quarter of soups and sauces (median 0.2 g)
- Sugars0.42 gbelow the median for soups and sauces (median 0.5 g)
- Fat0 gin the lowest quarter of soups and sauces (median 0.3 g)
- Saturated fat0 gin the lowest quarter of soups and sauces (median 0.1 g)
- Sodium208 mgin the lowest quarter of soups and sauces (median 340 mg)
- Protein per 100 kcal15.6 gprotein density, useful for comparing foods with different calorie levels
- Water5.8 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Sugars and starch (1)
| Starch L | 0.034 g |
|---|
Carotenoids (1)
| Beta-carotene L | 88.6 µg |
|---|
Other components (2)
| Water L | 5.8 g |
|---|---|
| Alcohol L | 0 g |
Values by source
More than one dataset describes this food. FoodFactly keeps each source's values separately instead of blending them. The headline values above come from USDA FoodData Central: Branded Foods.
| Per 100 g | Open Food Facts | USDA Branded |
|---|---|---|
| Calories | 1.4 kcal | 8 kcal |
| Protein | 3 g | 1.3 g |
| Carbohydrates | 0.42 g | 0.42 g |
| Fat | 0 g | 0 g |
| Fiber | 0.86 g | 0 g |
| Sugars | 1 g | 0.42 g |
| Sodium | 500 mg | 208 mg |
Product details
Ingredients
Beef stock, salt, yeast extract, natural flavoring, honey, onion juice concentrate, carrots, cabbage, celery, tomato paste, onions, beef fat, parsley.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
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|---|---|---|---|---|
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- USDA FoodData Central: Branded Foods, record 2778245. License: CC0 1.0 (U.S. public domain). Source record dated September 5, 2026. Imported November 6, 2026.
- Open Food Facts, record 0051000214454. License: ODbL 1.0 (Open Food Facts). Source record dated May 12, 2026. Imported November 7, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.