File:Broth_hg.jpg · Wikimedia Commons · See Wikimedia Commons
broth
Sign in to saveAlso known as clear soup, bouillon (meat-based), stock, bone broth
thumb|upright=1.1|Broth prepared from meat and vegetablesthumb|Beef broth being cooked
Broth is a flavorful liquid made by simmering meat and vegetables in water, commonly used as a base for soups and other dishes. It has been a staple cooking ingredient across many cultures for centuries because it extracts nutrients and flavor from its ingredients, making it both economical and nourishing.
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Nutrition · Open Food Facts
Typical values per 100 g · averaged across 523 products
- Energy
- 73 kcal
- Fat
- 2.1 g
- — of which saturates
- 1.2 g
- Carbohydrates
- 8.3 g
- — of which sugars
- 4.9 g
- Fibre
- 0.5 g
- Protein
- 2.3 g
- Salt
- 17.12 g
via Open Food Facts · ODbL
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- Stock versus broth
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thumb|upright=1.1|Broth prepared from meat and vegetablesthumb|Beef broth being cooked
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.