Marinade for meats

A marinade for meats is a flavorful liquid mixture used to tenderize and infuse proteins like beef, chicken, pork, or lamb before cooking. It typically combines an acidic component (like vinegar, citrus juice, or yogurt), oil, and a blend of herbs, spices, and aromatics such as garlic, onion, and black pepper. While used globally, marinades are foundational in many cuisines, from Mediterranean herb-and-oil blends to Asian soy-based mixtures.

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🍽️ Nutrition at a glance

Marinades themselves are generally low in calories, contributing roughly 20-50 calories per serving, depending on oil content. They primarily add flavor and can enhance the mineral profile of the meat (like iron from soy sauce) without significantly altering its high-protein, low-carb nature.

Nutrition breakdown

Calories	45 kcal
Protein	2.5 g
Carbs	5 g
Fat	1.5 g
Fiber	0.5 g
Sugar	3 g
Sodium	1100 mg
Sodium	1100 mg
Potassium	120 mg
Iron	0.8 mg
Calcium	25 mg
Vitamin C	3 mg
Magnesium	10 mg
Phosphorus	30 mg
Zinc	0.4 mg

Per 1/4 cup (60 g) · estimated, varies by recipe

💡 What's interesting

Nutritionally, the acidic or enzymatic components in marinades (like citrus or pineapple) can help break down tough muscle fibers, improving meat tenderness and digestibility. Culturally, the specific combination of ingredients in a marinade often acts as a culinary signature, reflecting local agriculture, trade routes, and historical flavor preferences.