I've tried both chicken and beef oxo cubes as well as a mug of hot bovril but really didn't like any of them - so much so, I'd rather have a teaspoon of bovril straight from the jar!
I found Swiss vegetable bouillon much more palatable and just as beneficial in respects of salts etc. It's made by a company called Marigold and is in the same place as stock cubes in the supermarket.
You can have it but beef Bovril is much more beneficial-both pre and post op. A strong mug of Beef Bovril has 5g of protein whereas oxo only has a trace and chicken Bovril has far less. It's often on my list to try and top my protein up )
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