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Vegetable Bouillon

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Coop product.

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Vegetable Bouillon

by Coop in Vegetable bouillon cubes Barcode 7340191152212
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Vegetable Bouillon by Coop provides 280 kcal per 100 g, with 10 g of sugars and 5 g of protein. That is 104% more sugar than the average product in this category. It is listed in the Vegetable bouillon cubes category.

Nutrient levels per 100 g

Fat
25 g · High
Saturated fat
20 g · High
Sugars
10 g · Moderate
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 10.0g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 280 kcal 28 kcal 122 +130%
Total fat 25 g 2.5 g 3% 7.4 +239%
Saturated fat 20 g 2 g 10% 4.3 +366%
Carbohydrates 25 g 2.5 g 1% 11.1 +126%
Total sugars 10 g 1 g 4.9 +104%
Protein 5 g 0.5 g 1% 2.9 +72%
Salt 0 g 0 g 16.4 −100%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 60 Vegetable bouillon cubes products on Foodmetria.

Compared with other vegetable bouillon cubes

Calories higher 16%
Sugars higher 21%
Salt lower 5%
Saturated fat higher 5%
Protein top 23%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Serving size
10.0g
Sold in
Sweden
Barcode
7340191152212

Prices reported by shoppers

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Recipe & label changes

  1. October 5, 2026
    • Name: Bouillon → Vegetable Bouillon

Changes to this product's label data recorded since Foodmetria started tracking it.

Frequently asked questions

How many calories are in Vegetable Bouillon?

Vegetable Bouillon contains 280 kcal per 100 g and about 28 kcal per serving (10.0g).

How much sugar is in Vegetable Bouillon?

Vegetable Bouillon has 10 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Source: Open Food Facts (ODbL). Last updated October 5, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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