Flavoring for stews or broths
Flavoring for stews or broths is a concentrated blend of herbs, spices, and aromatics, often including ingredients like onion, garlic, celery, carrot, bay leaves, thyme, and parsley. It serves as a foundational flavor base for a wide variety of savory dishes. This type of seasoning mix is a staple in many global cuisines, from French mirepoix to Italian soffritto.
🍽️ Nutrition at a glance
This flavoring is very low in calories, carbohydrates, fat, and protein, as it is used in small quantities. Its primary nutritional contribution comes from trace minerals and antioxidants derived from the herbs and vegetables it contains.
Nutrition breakdown
| Calories | 10 kcal |
| Protein | 0.5 g |
| Carbs | 2 g |
| Fat | 0 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 200 mg |
| Vitamin K | 15 mcg |
| Vitamin A | 80 IU |
| Potassium | 45 mg |
| Iron | 0.5 mg |
| Manganese | 0.1 mg |
| Folate | 10 mcg |
Per 1 tablespoon (approx. 15 g) · estimated, varies by recipe
💡 What's interesting
The specific combination of ingredients varies significantly by region, reflecting local culinary traditions and available produce. Nutritionally, it can enhance the palatability of dishes, potentially reducing the need for added salt or fat while contributing beneficial phytonutrients.
🍽️ Related dishes
AI estimate may be inaccurate · Terms