Knorr zero salt chicken stock cubes, Knorr
i Photo: Open Food Facts contributors · CC BY-SA
Bouillon cubes · United Kingdom

Knorr zero salt chicken stock cubes

by Knorr · 8
United Kingdom
NOVA4
9 kcalper 100 g · 0% of the reference intake
0.5 gof sugars per 100 g
Barcode (EAN-13)8710522941058
GS1 prefix871 · GS1 Netherlands
Additives1: E392
AllergensChicken
LabelsNo gluten, No lactose
8710522941058

Prefix 871 was issued by GS1 Netherlands. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
Nutrient100 gReference intake
Energy9 kcal0%
Fat0.50 g1%
of which saturates0.20 g1%
Carbohydrate1.1 g0%
of which sugars0.50 g1%
Fibre0.50 g—
Protein0.50 g1%
Salt0.00 g0%

Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

Glucose syrup, vegetable fat (shea), toasted onion powder, sugar, potato starch, flavourings, chicken powder (chicken, antioxidant (rosemary extracts)) (2.5%), herbs (parsley, rosemary), chicken fat (chicken fat (chicken) antioxidant (rosemary extracts)) (1%), turmeric, red pepper, pepper, carrots, nutmeg, lovage root.

  • E392Extracts of rosemary

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

In its category

Position among 23 “bouillon cubes” products sold in the United Kingdom
Sugars0.50 g · median 0.50 g
Saturates0.20 g · median 0.33 g
Salt0.00 g · median 0.94 g

36% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Bouillon cubes” →

Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.

Countries of sale

Sold under this barcode in the United Kingdom
United Kingdom

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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