Is Bovril good for you? Experts reveal the little-known health perks of the retro ‘beefy drink’ that’s back in fashion

It’s long been tucked away on the back shelf of many a British pantry. 

But beef extract brand Bovril is having a resurgence; surprisingly, with the gym-obsessed youth. 

Used to bulk up by early body-builders in the Victorian era, Bovril is once again a common snack amongst weightlifters – recommended as a muscle-building supplement across messaging platform Reddit. 

‘It’s fat-free, low carb and high in protein so it won’t make you fat,’ wrote one user. 

Added another: ‘I freaking love Bovril. It contains 38.9g of protein per 100g. That’s ludicrously high. It’s basically liquified cow, so what’s not to like?’

Packed with protein, the spread can be brewed as a warming drink, eaten on toast or used to add flavouring to stocks and stews. 

And younger Britons are buying up the distinctive red and black jars in droves – with more than three and a half million now sold each year, according to its manufacturer, Unilever.

But is Bovril actually as good for you? Here, two experts give their nutritrion verdict on the ‘beefy drink’…

What’s actually in Bovril?

Originally manufactured to sustain Napoleon’s army when meat was scarce, the sticky spread was made by heating the carcasses of cattle and combining the residue with powdered beef.

The product was first known as ‘Johnston’s Fluid Beef’ – named after its creator, Scotsman John Lawson Johnston – but was renamed Bovril in 1886 and marketed as a health food. 

Today’s formulation of Bovril is slightly different from its original 19th century recipe. 

Real beef bones and meat are still simmered down to create a dense liquid beef essence, but now yeast extract (the same ingredient that’s in Marmite) is added into the final formulation – providing its trademark salty, savoury kick. 

Caramel and celery extracts are also added to give Bovril its iconic dark colour and robust taste. 

One teaspoonful of Bovril contains 30 calories, less than half a gram each of fat and sugar, as well as 1.4g of salt. 

The ingredient list also includes cornstarch, a couple of flavour enhancers – disodium inosinate and disodium guanylate – and lactic acid, which acts as a stabiliser. 

Is Bovril healthy?

The paste boasts some healthful qualities, experts say.

For instance, one teaspoon serving contains around 4.6g of protein – roughly as much as you’ll find in a handful of chickpeas – which is essential for keeping you full, as well as strong bones and muscle.

‘That’s quite a lot from such a small serving,’ says nutritionist Rob Hobson.

However, he adds: ‘Most people are only using a teaspoon at a time, so its main role is adding flavour and perhaps an extra boost of protein, rather than a significant proportion of your daily intake.’

Even a tablespoon won’t rival a protein shake; a typical muscle-building drink contains around 20-30g, compared to Bovril’s measly six.

Another nutritional benefit comes from the plethora of B vitamins, says dietician Nichola Ludlam Raine. 

A serving delivers Vitamin B12, niacin and riboflavin, which play important roles in converting food to energy, digestion, and keeping blood cells healthy.

There’s also Vitamin B1, also known as thiamine, which supports the nervous system and helps release energy from carbohydrates. 

Folic acid is another plus – it’s especially important for making healthy red blood cells and DNA, and plays a key role in pregnancy by supporting the baby’s developing brain and spine.

But there’s a major downside that outweighs any of these benefits, the experts conclude.

‘Bovril is too high in salt to be considered a health food,’ says Hobson. 

One teaspoon contains around 23 per cent of the recommended maximum daily intake for adults in the UK.  

While salt is an essential mineral, needed for balancing fluids in the body and several vital functions, too much can be dangerous – and potentially deadly.

Excess sodium is one of the biggest drivers of high blood pressure, which is linked to half of heart attacks and strokes.

Research suggests reducing UK salt intake in line with official guidelines by 2030 could prevent around 135,000 new cases of heart disease.

High salt diets have also been linked with an increased risk of heart failure, diabetes and dementia.

‘If you’re eating other salty or processed foods throughout the day, it’s easy for your overall intake to creep up,’ says Mr Hobson.

Adds Ms Ludlam Raine: ‘While Bovril is very low in fat and contains little sugar, regularly consuming high-salt foods can contribute to raised blood pressure in some people, increasing the risk of cardiovascular disease over time.’

Is Bovril healthier than Marmite? 

Marmite has advantages over Bovril, although they are small, according to Ms Ludlam Raine, who is author of How Not To Eat Ultraprocessed.

There’s little difference in terms of calories, fat and sugar. But Marmite is lower in salt and contains almost double the amount of Vitamin B12. 

‘It also has a slightly simpler ingredient list, although both products would still be classified as ultra-processed foods,’ she adds. 

‘If you’re comparing the two, Marmite probably has the edge nutritionally because of its richer vitamin profile, but the differences are relatively small.’

What should I eat Bovril with? 

Bovril can be a useful vessel for boosting your intake of other vital nutrients.

‘Spreading a thin layer on wholegrain toast, wholemeal crumpets or oatcakes provides extra fibre, which most of us don’t get enough of,’ says Ms Ludlam Raine.

‘You could also pair it with dippy eggs, cottage cheese or beans for extra protein.

‘A hot Bovril drink can be a comforting low-calorie option compared to a hot chocolate, for instance.’ 

Mr Hobson suggests sprinkling Bovril over air-popped popcorn for a savoury snack, or brushing the spread over roasted mushrooms before cooking to enhance their natural umami flavour.

Bovril can also be stirred into mashed potatoes, added to homemade soups to create a richer flavour, or used in marinades.

Are there some people who shouldn’t eat Bovril?

It’s an obvious no-go for vegans and vegetarians due to its meat content. 

But some should avoid Bovril or health reasons, experts advise. 

‘People who have been advised to reduce their salt intake, such as those with high blood pressure, kidney disease or some cardiovascular conditions, may need to be more cautious,’ says Rob Hobson.

‘But the serving size is small and, for most people, it’s unlikely to have a meaningful impact on health when eating occasionally and in moderation.’