A golden yellow paste base made with natural proportioned cooked chicken meat and chicken fat. Low Sodium Advantage Chicken Base is USDA inspected with chicken meat as the first ingredient, and contains no added monosodium glutamate (MSG). Prepared, the base has the pleasant flavor and aroma characteristic of chicken stock, while still satisfying the requirements of a low or reduced sodium diet. Made in the USA.
Prepare stock or seasoning by dissolving product in water. A soup base makes an excellent foundation for creating or enhancing stocks, sauces, and gravies. Use prepared stock to create home-style soups or to enhance pasta or rice dishes. Contact RC Fine Foods for recipe ideas or suggested uses.
Packaged in BPA/Phthalate-free HDPE jars or pails. Each container has a lot code and “packed on” date.
|Product Number||Package Size||Yield|
|81311||12/9 oz jars||5 gallons/9 oz -or- 8.9 gallons/lb|
|81313||6/9 oz jars|
|81315||18 lb pail|
Refrigerate for best shelf life and flavor. Extended non-refrigerated storage may cause the product to darken.
6 months (refrigerated)
Chicken meat, chicken fat, potato flour, salt, onion powder, chicken skin, hydrolyzed soy and corn protein, corn starch, maltodextrin, dextrose, sugar, flavor (contains yeast extract, salt, natural flavor (egg yolk), maltodextrin, chicken fat, whey powder, nonfat dry milk), yeast extract, chicken broth, natural flavors, disodium inosinate, disodium guanylate, turmeric, and garlic powder.
Egg, milk, soy.
Product prepared with water.
|Prepared||Per 100 grams (base)|
|Weight or Serving Size||½ tsp. (3 g) – 1 cup||100 g|
|Total Fat||0.5||15.9 g|
|Saturated Fat||0 g||5.2 g|
|Trans Fat||0 g||0.1 g|
|Cholesterol||0 mg||46.2 mg|
|Sodium||135 mg||4,270 mg|
|Total Carbohydrates||1 g||32.1 g|
|Dietary Fiber||0 g||0.8 g|
|Total Sugars||0 g||9.2 g|
|Added Sugars||0 g||4.5 g|
|Protein||0 g||15.1 g|
|Vitamin D||0 mcg||0.7 mcg|
|Calcium||1 mg||31.8 mg|
|Iron||0 mg||0.9 mg|
|Potassium||17 mg||528.3 mg|
For Percentages of Daily Values, please refer to RC Nutritional Information Formats.