The steam that climbs from the pot and that unmistakable perfume that fills the kitchen: the broth has always been one of the pillars of the Italian culinary tradition. The problem is that preparation takes time, fresh ingredients and patience. For this reason, many people turn to packaged solutions, available in different forms on supermarket shelves. The choice is wide, between classic cubes, granular preparations, liquid broths in brick or cans.
In the face of such availability, the question arises spontaneously: how to orient themselves among many options? And above all, what characteristics must a quality product have? Let’s see how to behave for a conscious choice.
The different types available
The market today offers a varied range of ready -made broths:
The label tells the truth
Before each purchase, the label must become your best ally. A good healthy broth can be recognized by a list short ingredients, an aspect valid for all industrial products. Strange acronyms or words that do not recall a precise ingredient must suspect. The law requires that the ingredients are listed in decreasing order: the first on the list is the one present in greater quantities.
Many preparations mainly contain salt and sugar for a percentage of 80% of the total. It is not exactly what a consumer attentive to his healthy diet would expect to find. This figure becomes particularly worrying if we consider that the broth should make flavor from vegetables or meat, not by additives and aromas.
In the event that the percentage of glutamate exceeds 10%, on the package the word “based on glutamate” must be compulsory. But what does this information really mean for our health?
Glutamate: between doubts and certainties
Monosodic glutamate represents one of the most discussed ingredients in packaged brodes. This compound, identified on the label with the acronym E621, has the role of strengthening the taste of food accentuating the perception of human, the fifth fundamental taste.
The European Food Safety Authority (EFSA) published in July 2017 a report that clarifies: glutamate is not genotoxic or carcinogenic. It can cause some known disorders such as Chinese restaurant syndrome (nausea and headache) only at high doses. For this reason, a maximum daily dose of 30 mg per kilo of body weight has been set.
However, the question goes beyond security. The glutamate is used by the industry to flavor foods that have now lost their original flavor. The use of this additive is the consequence of the impoverishment of the quality and organoleptic characteristics of the ingredients.
To understand if a product contains glutamate it is necessary to look at the list of ingredients and check if the acronyms of the additives that identify this family are present: E620, E622, E623, E624, E625 indicate similar substances or containing glutamate. In some products it could be indicated as a “yeast extract”, “hydrolyzed proteins” or “extracts of protein plants”, because they are disrupted proteins that free amino acids, including glutamate.
Salt: a problem often underestimated
Practically all the preparations for broth are united by the presence of high quantities of salt, alongside which you can find other ingredients and additives such as monosodic glutamate and unspecified hydrogenated fats, an aspect that deserves particular attention, especially for those suffering from hypertension or must limit sodium consumption.
The salt hides the mediocre quality of raw materials and prolongs conservation, and excessive use in the daily diet represents a risk to cardiovascular health. A broth prepared at home allows you to completely control the amount of salt added.
Meat extract: what really contains
The meat extract is obtained starting from the preparation of a beef broth, generally of Argentine or Brazilian origin. The broth is then dehydrated, then the aqueous part is almost totally removed. Thus a concentrated and rich in flavor mixture is obtained.
A ready -made broth should contain carefully selected natural ingredients, without preservatives, dyes and glutamate -free. The percentage of meat extract varies considerably from one product to another: some declare 0.7%, others only 0.07%, that is, one tenth of the first quantity.
Fat and oils: the question of palm oil
Some companies advertise their dice based on extra virgin olive oil, but do not clarify that they contain an amount equal only to 3.6% of the total, while the rest of the oil is that of Palma. Palm oil has been the subject of discussions for healthy and environmental impact reasons, so much so that many food companies have eliminated it from their products.
The widespread habit of adding hydrogenated fats and poor quality vegetable oils contributes to further worsen the health and qualitative aspect of the product.
Biological broth: is it worth spending more?
For a biological broth you spend more than double the non -organic version, with the same quantity of prepared broth. Biological products deserve a particular mention and should be preferred if available, being better those obtained without glutamate or other flavor enhancers and without hydrogenated fats.
Biological guarantees the absence of pesticides and chemical fertilizers in the vegetables used, but also in this case the label must be read carefully: not all biological broths are equal in terms of the quality of the ingredients and percentage of vegetables or meat present.
How to choose the best product
A good broth should not contain glutamate and added salt – it is better to leave vegetables, and not to the aromas, the task of building the flavor, even better if by vegetables grown in Italy. The transparency of the label represents a quality indicator: less mysterious acronyms and more recognizable ingredients.
If you opt for granular, check that it does not contain added starches such as potato starch or rice flour in excessive quantities. For liquid broth, check the actual percentage of meat or vegetable extract. The brick with resealable cap offers greater practicality after opening.
Once the package of liquid broth is opened, the product can be stored for 3 days in the refrigerator. For this reason, if you consume broth rarely, the granular format can be more convenient: after opening it is preserved for months in a dry place.
The home alternative
The homemade granular broth represents a healthy alternative to the classic packaged nut. It consists of simple and available ingredients: preparing it at home is easier than you can imagine. Just mix a mix of chopped vegetables with plenty of salt (about a third compared to the weight of the vegetables) and a drizzle of oil, then let everything dry in the oven at 120 ° C.
The homemade broth, prepared with fresh vegetables, aromatic herbs and lean meat cuts, allows you to control the ingredients and reduce sodium intake. Those who have time can prepare a large quantity and freeze it already divided into portions: in this way the practicality of the product packaged with the quality of the home one is obtained.
Which format to choose?
The choice depends on your needs:
In any case, the quality of the ingredients must prevail over practicality: a mediocre broth will give mediocre results to your recipes, however comfortable it is.
The next time you find yourself in front of the supermarket shelf, stop a few more minutes to read the labels, your health and the flavor of your dishes will thank you.
