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Nutritional Information

1 cup (8 fl oz), broth

  • Calories 12
  • Calories from Fat 2.61
  • Amount%DV
  • Total Fat 0.29g0%
  • Saturated Fat 0.073g0%
  • Monounsaturated Fat 0.122g
  • Polyunsaturated Fat 0.097g
  • Cholestreol 0mg0%
  • Sodium 792mg33%
  • Potassium 24mg1%
  • Total Carbohydrate 1.51g1%
  • Dietary Fiber 0g0%
  • Sugars 0g
  • Protein 0.95g2%
  • Calcium 1mg0%
  • Iron 1mg6%
  • Vitamin A 0%
  • Vitamin C 0%

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Broth on Wikipedia:

This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (December 2009) A bowl of broth.

Broth is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered.[1] Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish. If other ingredients are used, such as rice, pearl barley or oatmeal, it is then generally called soup.

In Britain, broth is a nourishing thick soup with chunks of vegetables, pulses and sometimes meat.

U.S. cooking schools often differentiate between broth, usually made from viable portions of animal meat, and stock, which may be less palatable, often made from vegetable scraps and bones.

Broth has been made for many years using the animal bones which, traditionally, are boiled in a cooking pot for long periods to extract the flavour and nutrients. The bones may or may not have meat still on them.

When it is necessary to clarify a broth (i.e. for a cleaner presentation), egg whites may be added during simmering – the egg whites will coagulate, trapping sediment and turbidity into a readily strainable mass.

In East Asia (particularly Japan), a form of kelp called kombu is often used as the basis for broths (called dashi in Japanese).

See also

Stock Dashi Bouillon Bouillon cube


^ Rombauer, Irma S.; Marion Rombauer Becker, Ethan Becker (1997). Joy of Cooking. 1230 Avenue of the Americas, New York, NY 10020: Scribner. pp. 42. ISBN 0-648-81870-1. 

External links

Look up broth in Wiktionary, the free dictionary. Traditional bone broth in modern health and disease by Allison Siebecker Why Broth is Beautiful--``Essential`` Roles for Proline, Glycine and Gelatin by Kaayla T. Daniel, MS CCN Beef-Tea This food ingredient-related article is a stub. You can help Wikipedia by expanding it. v â€¢ d â€¢ e