Vegetable Fondue
Vegetable fondue is a communal dish where diners dip an assortment of fresh, raw, or lightly blanched vegetables into a shared pot of simmering, flavorful broth or light cheese sauce. It typically features colorful vegetables like broccoli, carrots, bell peppers, and mushrooms, and is a popular, interactive meal style with roots in Swiss and French alpine cuisine.
🍽️ Nutrition at a glance
This dish is generally low in carbohydrates and fat, especially when using a broth-based dip, and is a good source of dietary fiber, vitamins, and minerals. A typical serving with broth can range from 100-200 calories, depending on the vegetables and dip used.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 4 g |
| Carbs | 18 g |
| Fat | 3 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 480 mg |
| Vitamin C | 45 mg |
| Vitamin A | 300 mcg RAE |
| Potassium | 450 mg |
| Folate | 70 mcg |
| Vitamin K | 40 mcg |
| Manganese | 0.5 mg |
| Iron | 1.5 mg |
| Vitamin B6 | 0.3 mg |
Per 1 cup (150 g) of mixed vegetables with 1/2 cup (120 ml) of broth · estimated, varies by recipe
💡 What's interesting
Culturally, fondue transforms eating into a social, shared experience, and the vegetable version offers a lighter, nutrient-dense twist on the classic cheese fondue. Nutritionally, dipping vegetables in broth can help retain water-soluble vitamins that might be lost in boiling.
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AI estimate may be inaccurate · Terms