Homemade or store bought stocks and broths

Are homemade stocks and broths better than store bought one's? Homemade stocks is normally always the best way to go as the cook is able to control the sodium and fat level. However, there are times that making stocks and broths from scratch can be time consuming. In the past store bought stocks and broths were filled with sodium and had a very salty taste to them. Although thanks to the Food network there are now celebrity chefs and cooks who have brought out their own brand. Giada De Laurentiis has chicken and vegetable stock available at Target. What is so unique about her vegetable stock is that she added cabbage. It gives the stock a more in depth flavor compared to just using the typical carrots, celery, onion combination. The sodium level in both her chicken and vegetable stock is below 500 mg. Which is an added bonus since it allows the cook to still add salt if it is needed. Rachael Ray also has her own line of stocks that are available at some Wal-Marts. She has chicken and beef stocks that are also low in sodium. The beef stock is full of flavor and is a good addition to stews, chili's and soups. The final chef that has their own brand is Wolfgang Puck and his can also be found at some Wal-Marts. Wolfgang uses free range chicken for his stock which adds a richer flavor. As with the other chef's brand his stocks are also low in sodium. What is really special about these three chef's brand is that they are all under three dollars. A cook can always add salt to their homemade or store bought stocks and broths but it can't be removed.