Vegetable Broth
Vegetable Broth is a commonly used food in everyday diets worldwide.
Nutrition per 100 g
Standardised to 100 g of vegetable broth for fair comparison. Typical serving: 100 g — 5 kcal per 100 g serving.
| Nutrient | Per 100 g | Per serving (100 g) | Per 100 kcal |
|---|---|---|---|
| Energy | 5 kcal | 5 kcal | 100 kcal |
| Protein | 0.2 g | 0.2 g | 4 g |
| Carbohydrate | 0.9 g | 0.9 g | 18 g |
| Fat | 0.1 g | 0.1 g | 2 g |
| Fibre | 0 g | 0 g | 0 g |
Figures are typical values and vary with variety, preparation and brand.
Micronutrients
Vitamins and minerals per 100 g of vegetable broth, with a typical serving and FDA Daily Value for adults.
| Nutrient | Per 100 g | Per serving (100 g) | % DV |
|---|---|---|---|
| Vitamins | |||
| Vitamin A | 12 µg | 12 µg | 1% |
| Vitamin C | 0.4 mg | 0.4 mg | <1% |
| Vitamin D | 0 µg | 0 µg | 0% |
| Vitamin E | 0 mg | 0 mg | 0% |
| Vitamin K | 0.7 µg | 0.7 µg | <1% |
| Thiamin | 0.023 mg | 0.023 mg | 2% |
| Riboflavin | 0.022 mg | 0.022 mg | 2% |
| Niacin | 0.11 mg | 0.11 mg | <1% |
| Vitamin B6 | 0.007 mg | 0.007 mg | <1% |
| Folate | 0 µg | 0 µg | 0% |
| Vitamin B12 | 0 µg | 0 µg | 0% |
| Pantothenic acid | 0.06 mg | 0.06 mg | 1% |
| Choline | 0.3 mg | 0.3 mg | <1% |
| Minerals | |||
| Calcium | 3 mg | 3 mg | <1% |
| Iron | 0.06 mg | 0.06 mg | <1% |
| Magnesium | 1 mg | 1 mg | <1% |
| Phosphorus | 3 mg | 3 mg | <1% |
| Potassium | 19 mg | 19 mg | <1% |
| Sodium | 296 mg | 296 mg | 13% |
| Zinc | 0.03 mg | 0.03 mg | <1% |
| Selenium | 0 µg | 0 µg | 0% |
| Copper | 0.009 mg | 0.009 mg | <1% |
| Manganese | 0.006 mg | 0.006 mg | <1% |
Source: USDA FoodData Central — Soup, vegetable broth, ready to serve
% DV uses FDA Daily Values for adults. Nutrients that USDA does not report for this entry are omitted. Values vary with variety, preparation and brand.
Why eat vegetable broth?
- A commonly eaten food that can sit in a balanced pattern when portions are honest.
- Vegetable Broth is a commonly used food in everyday diets worldwide.
How to include it
- Use in the usual way for this food, and keep an eye on the stated serving.
- Typical pairing ideas: Rice, Vegetables, Eggs.
Things to consider
- Preparation and added fat, salt or sugar change the numbers more than the raw food does.
Educational content. This article is for general information and is not medical advice. Speak to a qualified health professional about your individual circumstances.
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