Fish Broth – Nutritional Information

Posted by the IYD Team in Nutrition Values

Item: Fish Broth
Category: Soups, Sauces, and Gravies
Refuse: 0% (values below are for edible portion)
Serving size analysed: 244g, 1 cup

Intro: Fish is one of the best meats you can have, it is low in fat and high in minerals and omega 3 fatty acids, while being tasty and easy to cook, that is why is a great meat to make a tasty broth with. Broth is made by boiling chunks of meat or bones in water, along with vegetables and grains sometimes too, this can then either be used as the basis for a soup or added to a gravy or a sauce to provide flavor. If it is added to a sauce or gravy then all the ingredients will usually be removed and added to another dish, only the flavored water would be used, however if a soup was made then everything will probably be added.

As you can see below then because it is just water with meat in most of the time then the nutritional breakdown is pretty much all water, with a dose of protein and fat from the meat, and then a handful of the vitamins and minerals from the meat too.

Footnotes:

None

Source:

These nutrition facts for fish broth were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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