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.
AI-generated from the Wikipedia summary — may contain errors.
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
~2 min read
Encyclopedic overview
4 sectionsContents
- Stock versus broth
- Similar dishes
- References
- External links
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.
Excerpted from Wikipedia’s “broth” article, available under the CC BY-SA 4.0 licence.