- How Healthy are the Seasoning Cubes?
In many Nigerian homes, seasoning cubes are a non-negotiable part of daily cooking.
Whether it’s jollof rice, egusi soup, or beans porridge, that tiny cube often determines the final taste. But beyond taste, how healthy are these popular kitchen additions?
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EKO HOT BLOG reports that seasoning cubes, also known as stock cubes, are processed flavoring agents made from a combination of salt, monosodium glutamate (MSG), hydrogenated vegetable oil, sugar, and synthetic additives.
Popular brands in Nigeria include Maggi, Knorr, Onga, and Royco. While their flavour-enhancing power is undeniable, health experts have raised concerns over their nutritional safety, especially in a country where high blood pressure and kidney disease are on the rise.
A cube full of salt
A single cube contains an average of 40–60% salt (sodium chloride). According to the World Health Organization (WHO), the recommended daily sodium intake is less than 2,000mg. However, just two cubes can account for nearly half of this limit. In homes where cubes are used generously and also paired with salt, sodium levels often exceed safe limits.
Dr. Adaobi Nnadi, a nutritionist based in Abuja, explained:
“Seasoning cubes are silent contributors to Nigeria’s hypertension epidemic. Many people don’t realise they’re consuming dangerous amounts of salt even when they claim they ‘didn’t add too much.’”
The MSG debate
MSG is another controversial component. Used to intensify umami flavor, MSG has been declared “generally safe” by the U.S. FDA. However, some people report symptoms like headaches, chest pain, and nausea after consuming it—a condition sometimes referred to as “Chinese Restaurant Syndrome.” Though no concrete evidence links MSG to long-term diseases, its overuse, especially in processed food, is discouraged.
Aside from salt and MSG, cubes also contain flavor enhancers, preservatives, and food coloring. The long-term impact of these chemicals—especially when used excessively—is still a growing concern. The kidney, responsible for filtering waste from the body, is directly impacted when there’s continuous exposure to synthetic substances.
Dr. Bassey Okon, a public health consultant, said:
“The kidneys can handle a lot, but when they are constantly overworked by artificial additives and excess sodium, damage begins. Unfortunately, most Nigerians do not go for routine kidney function tests, so problems are often discovered late.”
What’s the alternative?
Health-conscious cooks are turning to natural flavor enhancers like crayfish, ginger, garlic, iru (locust beans), onions, and scent leaves. Not only do they add depth to meals, but they also come with added health benefits.
Nutritionists advise moderating seasoning cube use—one cube per family meal, avoiding additional salt, and using local spices for flavor layering.
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