The Bare Bones on Buying Broth The quick answer
A good store-bought bone broth sets into a gel when chilled, lists several grams of protein, comes from well-raised animals, and keeps a short, clean ingredient list. The two easiest checks are the gel, a sign of real collagen, and the Nutrition Facts label for protein and sodium.
- The gel test: a quality broth sets firm when chilled, the clearest sign of collagen.
- Protein: look for several grams per serving on the label.
- Sourcing: grass-fed beef or well-raised poultry, ideally stated on the label.
- Sodium: check the label; the FDA recommends staying under 2,300 mg a day.
- Clean label: a short ingredient list, with no added sugar or fillers.
If you would rather buy your bone broth than simmer it for a day, a few quick checks separate a rich, nourishing broth from a thin, salty one, and most of them are right on the package. Here is exactly what to look for.
The Gel Test: The Simplest Quality Signal
The single best sign of a quality bone broth is whether it sets into a jelly when chilled. That wobble is dissolved collagen turned to gelatin, which means the broth was simmered long enough to pull real substance from the bones. A broth that stays completely watery when cold extracted far less. Keep in mind that the amount varies from product to product, so the gel is a signal, not a guarantee.
Check the Protein
Flip to the Nutrition Facts label and look at the protein. A good bone broth lists several grams per serving, most of which is collagen. Dietitians highlight protein as one of broth’s most dependable contributions.
“Bone broth can benefit anyone looking to increase their protein intake.”
Lindsey Wohlford, wellness dietitian, MD Anderson Cancer Center
A broth listing zero or a fraction of a gram of protein is closer to a seasoned stock. For more on the concentrated powdered form, see bone broth protein.
Look at the Sodium
This is where many store-bought broths fall down. Because salt carries flavor, some cartons are surprisingly high in sodium. The U.S. Food and Drug Administration recommends adults stay under 2,300 mg of sodium a day, and its label rule of thumb is handy: on the Nutrition Facts panel, 5 percent Daily Value or less per serving is low, and 20 percent or more is high. If you sip broth daily, choose a lower-sodium or no-salt-added option and season it yourself.
Mind the Sourcing
Quality starts with the bones. Look for grass-fed beef or well-raised, ideally organic, poultry, and brands that say where their bones come from. Better-sourced animals tend to make a cleaner, better-tasting broth, and it is a reasonable extra step for peace of mind.
Read the Ingredient List
The best bone broths have short, recognizable ingredient lists: bones, water, vegetables, herbs, vinegar, salt. Be wary of added sugar, long lists of fillers, or heavy reliance on vague “natural flavors,” which can signal a thinner product dressed up to taste rich. Simpler is usually better.
Store-Bought vs. Homemade
Homemade broth gives you the most control over sourcing, sodium, and richness, and it is cheaper per cup. Store-bought wins on convenience, and plenty of cartons are genuinely good if they pass the checks above. Many people do both: a homemade batch when they have time, and a quality carton for busy weeks. For how to make and store it, see how to use bone broth.
Frequently Asked Questions
How can I tell if a store-bought bone broth is good?
Chill it and look for a gel, check the label for several grams of protein and reasonable sodium, and read the ingredient list for a short, clean lineup. Good sourcing is a bonus.
Does store-bought bone broth need to gel?
A gel is the best sign of real collagen, but some quality broths gel only softly. Use it alongside the protein number and ingredient list rather than as the only test.
Is store-bought bone broth as good as homemade?
It can be. Homemade gives more control over sodium and richness, but many store-bought cartons are genuinely good if they have real protein, clean ingredients, and reasonable sodium.
What should I avoid in a bone broth?
Very high sodium, added sugar, long filler lists, and products with little or no protein, which are closer to a seasoned stock than a true bone broth.
How much sodium is too much in bone broth?
Use the label. The FDA suggests staying under 2,300 mg of sodium a day, and 20 percent Daily Value or more per serving counts as high. Choose lower-sodium options for daily sipping.
Sources & References
Independent, third-party sources. No brand-funded or competitor-commissioned studies are cited as evidence; where cited research was industry-funded, that is noted in the text.
[1] Rahimi N, Launico MV. “Biochemistry, Collagen Synthesis.” StatPearls, NCBI Bookshelf, U.S. National Institutes of Health. www.ncbi.nlm.nih.gov/books/NBK507709/
[2] Alcock RD, Shaw GC, Burke LM. “Bone Broth Unlikely to Provide Reliable Concentrations of Collagen Precursors.” Int. J. Sport Nutrition & Exercise Metabolism, 2019. doi.org/10.1123/ijsnem.2018-0139
[3] “Is Bone Broth Good for You?” (Lindsey Wohlford, RD). MD Anderson Cancer Center. www.mdanderson.org/cancerwise/is-bone-broth-good-for-you.h00-159694389.html
[4] “Sodium in Your Diet.” U.S. Food and Drug Administration. www.fda.gov/food/nutrition-education-resources-materials/sodium-your-diet