Braised vegetables or meats

Braised vegetables or meats recipe videos

Braising is a slow-cooking technique where ingredients are first seared and then simmered in a flavorful liquid, resulting in tender, deeply flavored dishes. This method is used for both vegetables and meats, often incorporating aromatics like onions, garlic, and herbs, and is a staple in many cuisines, from French and Italian to Chinese and Latin American.

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🍽️ Nutrition at a glance

The nutritional profile varies widely: meat-based braises are typically high in protein and fat, while vegetable versions are rich in fiber and vitamins. A typical serving can range from 250 to 500 calories, depending on the ingredients and cooking liquid used.

Nutrition breakdown

Calories	220 kcal
Protein	12 g
Carbs	18 g
Fat	11 g
Fiber	4 g
Sugar	6 g
Sodium	680 mg
Potassium	420 mg
Vitamin A	85 mcg RAE
Vitamin C	15 mg
Calcium	55 mg
Iron	2.2 mg
Magnesium	35 mg
Phosphorus	140 mg
Zinc	2.5 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Braising is a culturally versatile technique that transforms tough cuts of meat and hearty vegetables into melt-in-your-mouth comfort food, showcasing the slow, patient art of cooking. Nutritionally, it helps retain nutrients in vegetables by cooking them in a closed environment, while also making proteins more digestible.