People tend to drink bone broth for the collagen, minerals, etc.
Does Better Than Bouillon (the condensed broth paste) have the same nutritional benefits as traditional bone broth made from scratch?
Usually, store brought bouillon or stock concentrate has some level of higher sodium and various preservatives and other chemical additions, to preserve the taste/quality and make it shelf stable. My understanding is that “better than bouillon” and similar products are made mainly to enhance taste, not nutrition. The healthiest option will always be simmering bones and creating broth directly at home which is pretty easy as long as you have access to a stove.