Brine for marinating meat
Brine for marinating meat is a saltwater solution, often infused with herbs, spices, and sometimes sugar or acidic components, used to tenderize and flavor meat before cooking. It's a fundamental technique in many cuisines worldwide, particularly in American barbecue, European roasting, and Asian pickling traditions.
🍽️ Nutrition at a glance
Brine is very low in calories, carbs, fat, and protein, as it is primarily water and salt. Its key nutritional contribution is sodium, which helps the meat retain moisture, and any dissolved minerals or antioxidants from added herbs and spices.
Nutrition breakdown
| Calories | 15 kcal |
| Protein | 0 g |
| Carbs | 3 g |
| Fat | 0 g |
| Fiber | 0 g |
| Sugar | 2 g |
| Sodium | 1500 mg |
| Sodium | 1500 mg |
| Potassium | 40 mg |
| Magnesium | 5 mg |
| Calcium | 10 mg |
| Iron | 0.2 mg |
| Vitamin C | 1 mg |
| Manganese | 0.1 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Brining works through osmosis and diffusion, allowing the meat to absorb the seasoned liquid, resulting in juicier, more flavorful cooked meat. Culturally, it's the secret behind perfectly moist Thanksgiving turkeys in the US and succulent roast meats in many European holiday feasts.
