Loading...
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, vegetable stock is a healthy, low-calorie base for many dishes. It provides hydration and contains water-soluble vitamins and minerals like potassium that are extracted from the vegetables during the simmering process.
Vegetable stock is very light, containing approximately 7 calories and 1.5g of carbohydrates per 100g. It is virtually fat-free and contains only trace amounts of protein, making it an ideal base for light meals.
Vegetable stock is excellent for weight management because it adds significant flavor to soups and stews with very few calories. Using it as a base instead of oil, butter, or cream can help significantly reduce the overall calorie density of a meal.
Most vegetable stocks are naturally vegan and gluten-free as they are made from water, vegetables, and herbs. However, if buying store-bought versions, always check the label for added thickeners or yeast extracts that might contain gluten or animal-derived flavorings.
Yes, vegetable stock is keto-friendly and low-carb, containing only about 1.5g of carbs per 100g. It is often used in keto diets to help replenish electrolytes like potassium and to provide hydration.
While often used interchangeably, stock is generally unseasoned and simmered longer to extract deep flavors from vegetables and aromatics. Broth is typically seasoned with salt and pepper and is light enough to be consumed on its own as a simple soup.
To make it, simmer vegetable scraps or chopped vegetables (like carrots, celery, and onions) in water with herbs for 45 to 60 minutes. Strain the liquid through a fine-mesh sieve and discard the solids to leave a clear, flavorful liquid.
vegetable stock is a versatile ingredient found in cuisines around the world. With 7 calories per 100g and 0.2 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 10 recipes featuring vegetable stock with step-by-step instructions.
Browse recipes →You can use water, but your dish will lack the depth and complexity that stock provides. If you must use water, increase the amount of salt, herbs, and spices in your recipe to compensate for the loss of flavor.
Homemade vegetable stock typically stays fresh for 3 to 5 days when stored in an airtight container in the fridge. Store-bought stock that has been opened should also be used within 5 days for the best quality.
Yes, vegetable stock freezes exceptionally well and can last for up to 6 months. For convenience, try freezing it in ice cube trays for small portions or in freezer-safe bags for larger quantities needed for soups.
