File:Broth_hg.jpg · Wikimedia Commons · See Wikimedia Commons
AI overview
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
cNutri-Score
4NOVA · Ultra-processed food
- 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
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via Open Food Facts · ODbL
Wikidata facts
- Subclass of
- liquid
- Image
- مرق.jpg
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- Commons category
- Broths
Sources (1)
via Wikidata · CC0
Article · 日本語
ブイヨン（仏: Bouillon）は、主にフランス料理において主にスープのベースとして用いられる肉と香味野菜からとる出汁。 英語圏では「ブロス」(Broth)あるいは「スープストック」(soup stock)、イタリア語圏では「ブロード」(Brodo)と称する。
Abstract from DBpedia / Wikipedia · CC BY-SA