Rundvlees bouillon

Packaged product Soups and Sauces Knorr

Rundvlees bouillon contains 313 kcal per 100 g.

Roughly 62% of its calories come from fat, with 28% from carbohydrates and 10% from protein (estimated with general energy factors).

That is more energy than the typical item in soups and sauces on FoodFactly, where the median is 182 kcal per 100 g across 202 products.

The values are as declared on the product label and entered by Open Food Facts contributors.

Rundvlees bouillon by Knorr, product photo
Photo: Open Food Facts, CC BY-SA 3.0, Open Food Facts contributors
313kcal per 100 g
8.2 gprotein
22 gcarbohydrates
22 gfat

Nutrition facts

The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.

Nutrition facts for the selected amount
NutrientAmount per 100 g% DV
Calories L 313 kcal
Total fat L 22 g 28%
Saturated fat L 14 g 70%
Sodium L 17,080 mg 743%
Total carbohydrates L 22 g 8%
Dietary fiber L 0.5 g 2%
Total sugars L 5.2 g
Added sugars L 3.7 g 7%
Protein L 8.2 g 16%

% 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: 10%Carbohydrates: 28%Fat: 62%313kcal / 100 g
  • Protein 10%
  • Carbohydrates 28%
  • Fat 62%

Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).

Nutritional insights

  • Protein8.2 gabove the median for soups and sauces (median 3.5 g)
  • Sugars5.2 gabove the median for soups and sauces (median 0.9 g)
  • Fat22 gin the top quarter of soups and sauces (median 5.3 g)
  • Saturated fat14 gin the top quarter of soups and sauces (median 2.4 g)
  • Sodium17,080 mgabove the median for soups and sauces (median 12,000 mg)
  • Protein per 100 kcal2.6 gprotein density, useful for comparing foods with different calorie levels

Product details

Brand
Knorr
Barcode
8720182861375
Quantity
10 gr
Category
Bouillon cubes
NOVA group
4 processing level (1 to 4), as classified by Open Food Facts

Ingredients

Zout, zetmeel palmvet, smaakversterkers (E621, E631, E627), suiker, volledig gehard palmvet rundvet 2,9%, aroma, runderbouillonpoeder 1%, karamelstroop, maltodextrine, peterselie, SELDERIJZAAD,voedingszuur E330, antioxidant

As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.

Ingredient guides: SaltSugar

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Per 100 g. Calories in kcal. n/a: not reported by the source.

Source of the nutrition information

  • Open Food Facts, record 8720182861375. License: ODbL 1.0 (Open Food Facts). Source record dated October 27, 2026. Imported November 12, 2026.

Last updated: . Data quality score: 85/100 (how it is calculated).

Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.

General nutrition information, not medical advice. Individual needs differ; see our disclaimer.

Frequently asked questions

How many calories are in Rundvlees bouillon?

100 g of Rundvlees bouillon has 313 kcal.

How much protein is in Rundvlees bouillon?

Rundvlees bouillon contains 8.2 g of protein per 100 g (16% of the 50 g Daily Value). About 10% of its calories come from protein. Compared with other soups and sauces, that is above the median (median 3.5 g).

How many carbs are in Rundvlees bouillon?

Rundvlees bouillon has 22 g of total carbohydrates per 100 g, including 0.5 g of fiber and 5.2 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.

How much fat is in Rundvlees bouillon?

Rundvlees bouillon contains 22 g of fat per 100 g, of which 14 g is saturated (70% of the Daily Value).

How much sodium is in Rundvlees bouillon?

100 g contains 17,080 mg of sodium, 743% of the 2,300 mg Daily Value.

Where does this nutrition data come from?

From Open Food Facts, record dated October 27, 2026. FoodFactly last checked it on November 12, 2026. Each value above shows whether it was measured, calculated or taken from a label.