USDA ingredient referenceUpdated August 22, 2026

Canned beef broth or bouillon in 26 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Canned beef broth or bouillon” appears as a formulation input in 26 finished-food records. Their calories and nutrients describe those complete foods, not the input label by itself. Use the catalog to choose the closest finished food and open its exact FoodData Central citation.

Browse all 26 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Canned beef broth or bouillon in USDA’s nutrition data. Choose the record that most closely matches what you ate; Feast does not turn a collection average into a standalone ingredient estimate.

What the code means

One exact source label across 26 complete records.

Every occurrence collected here uses ingredient code 6008 and the source description “Soup, beef broth or bouillon canned, ready-to-serve.” The code is preserved exactly as it appears in the FNDDS input-food rows. It is not a FoodData Central FDC ID, so this page does not invent a standalone ingredient-record URL.

The strongest concentrations of linked records are currently Stir-fry and soy-based sauce mixtures (22), Meat mixed dishes (2), Deli and cured meat sandwiches (1). These are category counts within Feast’s selected 3,850-record corpus. They do not estimate how often the ingredient is eaten, how common it is in recipes generally, or its prevalence across every FNDDS release.

Collection-level interpretation

Grounded ways to understand this source label

These summaries describe the linked FNDDS records in this exact corpus. They do not estimate consumer frequency, market share, or the composition of a meal.

Typical listed-weight range

10.4%–12.4%

The middle half of linked records spans 1.9 percentage points from the 25th to the 75th percentile. This is more resistant to a single extreme record than the full minimum-to-maximum range.

Largest linked category

Stir-fry and soy-based sauce mixtures

22 of 26 linked records (85%) sit in this USDA category. The remainder span 3 other categories.

Most populated share band

5% to under 15%

22 records (85%) fall in this band after repeated rows for code 6008 are combined within each food.

Most frequent eligible co-input

Onions, cooked, boiled, drained, without salt

It appears alongside code 6008 in 23 linked records (88%). Co-occurrence describes database structure, not a required recipe.

Where USDA uses this input

Linked records by source-food category

Each record is counted once even if ingredient code 6008 appears on more than one input row inside that formulation. The category grouping describes the complete linked foods, not a culinary rule about the ingredient.

USDA survey-food categories

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 6008 inside one food are combined before the percentage is calculated. The denominator is the sum of all positive-weight inputs listed for that USDA formulation.

All linked records, not just the extremes

Where the listed-weight shares fall

Each bar counts complete food records after repeated rows for ingredient code 6008 have been combined.

Under 1%0 records
0 of 26
1% to under 5%0 records
0 of 26
5% to under 15%22 records
22 of 26
15% to under 30%3 records
3 of 26
30% to under 60%1 record
1 of 26
60% to 100%0 records
0 of 26

The role changes by food type

Median listed share in the largest USDA categories

Category medians summarize source-formulation shares, not nutrient content or consumption frequency.

Listed-weight share distribution across the largest complete-food categories
Complete-food category	Records	Median	Middle 50%	Observed span
Stir-fry and soy-based sauce mixtures	22	11.4%	10.4%–11.8%	9.7%–16.1%
Meat mixed dishes	2	12.2%	12%–12.4%	11.8%–12.5%

What the spread can tell you

In this collection, “Soup, beef broth or bouillon canned, ready-to-serve” ranges from 5% to 50% of listed source-input weight, with a median of 11.4%. That variation can help distinguish a food where the input is a small supporting component from a record where it makes up much more of the standardized source formulation.

The spread remains descriptive. It does not show uncertainty around a single recipe, and a high source-weight share does not automatically mean the food supplies more of any particular nutrient. To compare nutrients, use the complete linked records below.

Important nutrition boundary

This collection does not support a verified standalone nutrition answer for “Soup, beef broth or bouillon canned, ready-to-serve.”

No unique exact food-code match or reviewed sole-source bridge qualifies for a direct consumer answer. Feast therefore does not treat the collection median, minimum, maximum, or an arbitrary similar record as the nutrition of this input.

The table below describes the complete linked foods per 100 grams. Use it to find a closer finished-food record, not to infer what this formulation input supplies on its own.

Compare complete food records

Nutrient span across the linked foods

Every value in this table describes an entire USDA survey-food record per 100 grams. The values are not the nutrient content of ingredient code 6008, and differences cannot be attributed to this one input.

Nutrient span across complete food records linked to this source ingredient code
Whole-record nutrient	Observed minimum	Middle 50%	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	6 kcal	129–149 kcal	145 kcal	190 kcal	26
Proteinper 100 g of the complete food	0.9 g	8.6–12 g	11 g	15.9 g	26
Carbohydrateper 100 g of the complete food	0.2 g	4.5–7.7 g	5.6 g	24.5 g	26
Total fatper 100 g of the complete food	0.2 g	7.7–9.1 g	8.1 g	12.7 g	26
Dietary fiberper 100 g of the complete food	0 g	0.6–1.1 g	1 g	1.2 g	26
Sodiumper 100 g of the complete food	206 mg	231–277 mg	246 mg	631 mg	26

The minimum and maximum preserve the complete observed span. The median is the middle linked-record value, not a prediction for a meal and not an ingredient-specific nutrient estimate.

Complete linked catalog

All 26 Feast-indexed food records that list code 6008

This is the complete qualifying-corpus catalog, not a hand-picked sample. Search by food name or USDA category, then open a profile for household portions, Feast’s 21-nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

26 records shown

Complete USDA food-record catalog linked to this source ingredient code
Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Beef and noodles with soy-based sauce	Stir-fry and soy-based sauce mixtures	9 input rows	120 g	13%	173 kcal	13.2 g	273 mg	FDC 2706488 ↗
Beef and rice with soy-based sauce	Stir-fry and soy-based sauce mixtures	9 input rows	120 g	13.3%	178 kcal	13.6 g	275 mg	FDC 2706497 ↗
Beef and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce	Stir-fry and soy-based sauce mixtures	11 input rows	120 g	11.8%	147 kcal	12.1 g	245 mg	FDC 2706744 ↗
Beef and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce	Stir-fry and soy-based sauce mixtures	10 input rows	120 g	11.4%	144 kcal	11.7 g	249 mg	FDC 2706737 ↗
Beef with soy-based sauce	Stir-fry and soy-based sauce mixtures	8 input rows	120 g	16.1%	187 kcal	15.9 g	333 mg	FDC 2706386 ↗
Beef with spaetzle or rice, vegetable, frozen meal	Meat mixed dishes	14 input rows	29.1 g	11.8%	118 kcal	6.9 g	278 mg	FDC 2707104 ↗
Beef, noodles, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce	Stir-fry and soy-based sauce mixtures	12 input rows	120 g	9.8%	139 kcal	10.4 g	206 mg	FDC 2706609 ↗
Beef, noodles, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce	Stir-fry and soy-based sauce mixtures	11 input rows	120 g	9.7%	139 kcal	10.3 g	216 mg	FDC 2706608 ↗
Beef, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce	Stir-fry and soy-based sauce mixtures	12 input rows	120 g	11.4%	148 kcal	11.8 g	236 mg	FDC 2706604 ↗
Beef, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce	Stir-fry and soy-based sauce mixtures	11 input rows	120 g	11.4%	149 kcal	11.8 g	246 mg	FDC 2706603 ↗
Beef, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce	Stir-fry and soy-based sauce mixtures	12 input rows	120 g	10.2%	145 kcal	10.9 g	212 mg	FDC 2706629 ↗
Beef, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce	Stir-fry and soy-based sauce mixtures	11 input rows	120 g	9.9%	143 kcal	10.6 g	217 mg	FDC 2706628 ↗
Beef, sliced, with gravy, potatoes, vegetable, frozen meal	Meat mixed dishes	12 input rows	39.9 g	12.5%	125 kcal	8.1 g	296 mg	FDC 2707102 ↗
Beef, tofu, and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce	Stir-fry and soy-based sauce mixtures	12 input rows	120 g	11.4%	117 kcal	7.5 g	230 mg	FDC 2706745 ↗
Beef, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce	Stir-fry and soy-based sauce mixtures	11 input rows	120 g	11%	115 kcal	7.3 g	235 mg	FDC 2706739 ↗
French dip sandwich	Deli and cured meat sandwiches	2 input rows	5 g	5%	184 kcal	13.2 g	631 mg	FDC 2706957 ↗
Pork and onions with soy-based sauce	Stir-fry and soy-based sauce mixtures	8 input rows	120 g	11.6%	149 kcal	11.1 g	245 mg	FDC 2706765 ↗
Pork and vegetables excluding carrots, broccoli, and dark- green leafy; no potatoes, soy-based sauce	Stir-fry and soy-based sauce mixtures	11 input rows	120 g	11.8%	149 kcal	11.4 g	251 mg	FDC 2706778 ↗
Pork and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce	Stir-fry and soy-based sauce mixtures	10 input rows	120 g	11.4%	145 kcal	11 g	255 mg	FDC 2706777 ↗
Pork and watercress with soy-based sauce	Stir-fry and soy-based sauce mixtures	8 input rows	120 g	16.1%	190 kcal	14.9 g	341 mg	FDC 2706762 ↗
Pork or ham with soy-based sauce	Stir-fry and soy-based sauce mixtures	8 input rows	120 g	16.1%	190 kcal	14.9 g	341 mg	FDC 2706408 ↗
Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce	Stir-fry and soy-based sauce mixtures	12 input rows	120 g	10.2%	147 kcal	10.2 g	217 mg	FDC 2706650 ↗
Pork, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce	Stir-fry and soy-based sauce mixtures	11 input rows	120 g	9.9%	144 kcal	10 g	222 mg	FDC 2706649 ↗
Pork, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-base sauce	Stir-fry and soy-based sauce mixtures	11 input rows	120 g	11%	116 kcal	7 g	238 mg	FDC 2706760 ↗
Pork, tofu, and vegetables, excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce	Stir-fry and soy-based sauce mixtures	12 input rows	120 g	11.4%	118 kcal	7.2 g	232 mg	FDC 2706770 ↗
Soup, broth	Soups, broth-based	2 input rows	50 g	50%	6 kcal	0.9 g	372 mg	FDC 2707132 ↗

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 9 exact records behind Soup, beef broth or bouillon canned, ready-to-serve (USDA input 6008). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Beef and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce is higher in dietary fiber per 100 g

Beef and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce reports 1.2 g versus 0 g for Soup, broth: a 1.2 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Pork and onions with soy-based sauce is denser; Beef, sliced, with gravy, potatoes, vegetable, frozen meal is higher in its source amount

Pork and onions with soy-based sauce reports 149 kcal per 100 g and 286 kcal in USDA source amount (192 g). Beef, sliced, with gravy, potatoes, vegetable, frozen meal reports a lower 125 kcal per 100 g but a higher 390 kcal in USDA source amount (312 g).

Record identity is part of the estimate

Distinguish “Pork and onions with soy-based sauce” from “Beef, tofu, and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Soup, beef broth or bouillon canned, ready-to-serve (USDA input 6008), each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Beef

Beef, sliced, with gravy, potatoes, vegetable, frozen meal and Beef, tofu, and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Beef and vegetables excluding carrots, broccoli, and dark green leafy vegetables without potatoes

Beef and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path 6 context records in this source topic Stir-fry and soy-based sauce mixtures

Pork and onions with soy-based sauce and Beef and noodles with soy-based sauce belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A formulation detail that separates records Beef, round, top round steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled

USDA input 13893 appears in 5 of 9 context records; its summed listed input weight spans 151.2–340.2 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Garlic, raw

USDA input 11215 appears in 6 of 9 context records; its summed listed input weight spans 16.9–16.9 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Dietary fiber: density and serving context

In this page’s records, dietary fiber runs from 0 g in Soup, broth to 1.2 g in Beef and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Calories: density and serving context

In this page’s records, calories runs from 6 kcal in Soup, broth to 184 kcal in French dip sandwich, all per 100 g.

Follow this evidence path

Method and provenance

How this ingredient-centered page was calculated

Feast begins with its pinned 3,850-record USDA FoodData Central Survey Foods reference corpus for FNDDS 2021–2023. Each exact food profile retains its FDC identifier, source-food description, nutrient values, household measures, and positive-weight input-food rows. This page groups those input rows by the exact ingredient code 6008; it does not merge similar-looking ingredient names or infer synonyms.

The distinct-record count deduplicates by FDC food record. When the same code is listed more than once inside one source formulation, its input weights are added before the listed-weight share is calculated. Category counts also count each food once. The 25th percentile, median, and 75th percentile use the sorted one-share-per-food values with linear interpolation between adjacent ranks when a percentile falls between two records.

USDA’s current FNDDS documentation explains that many nutrient profiles are generated with calculation recipes designed to represent multiple variants, and that their input codes are not necessarily the exact ingredients in a retail product or an ingredient declaration. It also documents moisture and nutrient-retention adjustments. Feast therefore treats these rows as transparent source-calculation evidence—not as a reverse-engineered recipe.

The complete-food nutrient table uses each linked record’s available published per-100-gram values so the denominator remains consistent; its middle-50% ranges use the same interpolated percentile method. It is presented for record selection and comparison only. No nutrient value is reassigned to the ingredient, no causal effect is inferred, and no “healthy” score is manufactured from the collection.

How to apply the evidence to a meal

Use the ingredient as a discovery clue. Compare the linked record names, food categories, preparation wording, source formulation, and portion measures. If a close record exists, its complete profile can provide a defensible reference estimate. If the meal differs materially in cooking fat, sauce, ingredient ratios, or portion size, keep looking or use recipe weights, a package label, or an editable photo estimate instead.

These pages are educational source indexes. They do not provide medical advice, personalized nutrient targets, food-safety guidance, or a recipe. If a clinician has given you individualized dietary instructions, follow that guidance and use the most specific current source available for the food you actually consumed.