Marinade for light proteins
A marinade for light proteins is a flavorful preparation used to enhance and tenderize lean meats like chicken, turkey, fish, or tofu before cooking. It typically combines an acidic component such as citrus juice or vinegar, oil, herbs, and spices to infuse flavor and moisture. This technique is foundational in many cuisines, from Mediterranean to Southeast Asian cooking.
🍽️ Nutrition at a glance
Being a condiment, it is generally low in calories per serving, contributing minimal carbs or fat while adding negligible protein. Its primary nutritional value comes from the herbs and spices, which can provide antioxidants and trace minerals without significantly altering the macronutrient profile of the dish.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 1.2 g |
| Carbs | 8.5 g |
| Fat | 0.8 g |
| Fiber | 0.5 g |
| Sugar | 5 g |
| Sodium | 850 mg |
| Sodium | 850 mg |
| Potassium | 120 mg |
| Vitamin C | 4 mg |
| Iron | 0.6 mg |
| Calcium | 15 mg |
| Magnesium | 8 mg |
| Manganese | 0.2 mg |
| Vitamin B6 | 0.1 mg |
Per 1/4 cup (60 g) · estimated, varies by recipe
💡 What's interesting
Marinades for light proteins are culturally fascinating because they represent a universal culinary principle of balancing flavor and texture across diverse traditions. Nutritionally, they allow for enhancing the taste of healthy, low-fat foods without relying on heavy sauces, making them a smart choice for flavorful yet health-conscious cooking.
