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  2. 7 Healthiest Chicken Stocks on Grocery Shelves—and 3 To Avoid

    www.aol.com/7-healthiest-chicken-stocks-grocery...

    Nutrition (Per 1-cup serving): Calories: 10 Fat: 0 g (Saturated fat: 0 g) Sodium: 860 mg Carbs: 1 g (Fiber: 0 g, Sugar: 1 g) Protein: 1 g. This chicken broth is enriched with added chicken fat and ...

  3. List of soups - Wikipedia

    en.wikipedia.org/wiki/List_of_soups

    Stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia, and is popular as a Chinese and Taiwanese noodle soup. Beer soup: Europe: Beverage soup Recipe from the Middle Ages using heated beer and pieces of bread; [13] though other ingredients were also used. [14 ...

  4. Stock (food) - Wikipedia

    en.wikipedia.org/wiki/Stock_(food)

    Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period.

  5. Bouillon cube - Wikipedia

    en.wikipedia.org/wiki/Bouillon_cube

    A bouillon cube / ˈ b uː j ɒ n / (also known as a stock cube) is dehydrated broth or stock formed into a small cube or other cuboid shape. The most common format is a cube about 13 mm (1 ⁄ 2 in) wide. It is typically made from dehydrated vegetables or meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube.

  6. Is Stock or Broth Healthier for You? Here Are the Differences

    www.aol.com/lifestyle/stock-broth-healthier...

    Stock and broth are loaded with nutrients. Learn the differences, benefits and if one is better than the other, plus recipes and store bought recommendations. Skip to main content. Sign in. Mail ...

  7. Nutritious and Delicious: A Simple and Easy Bone Broth Recipe

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    Skip to main content. Subscriptions; Animals

  8. Meat extract - Wikipedia

    en.wikipedia.org/wiki/Meat_extract

    It is used to add meat flavor in cooking, and to make broth for soups and other liquid-based foods. Meat extract was invented by Baron Justus von Liebig , a German 19th-century organic chemist. Liebig specialised in chemistry and the classification of food and wrote a paper on how the nutritional value of a meat is lost by boiling.

  9. Table of food nutrients - Wikipedia

    en.wikipedia.org/wiki/Table_of_food_nutrients

    The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]

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