Broth (chicken, beef, pork) – calorie content per 100 ml

When preparing broth, housewives quite often ask themselves how many calories are in the broth? The answer to this question is not always unambiguous, since the calorie content of the broth is directly affected not only by the product from which the broth is prepared, but also by its quantity.

Among all the famous first courses, broth is one of the most healthy and dietary. This is explained by the fact that, despite the calories in the broth, it has a general healing effect on the entire human body. In cooking, it is the basis for soups, sauces and many other dishes. Broth is not just a liquid. It combines many vitamins and minerals (eg magnesium, B vitamins, phosphorus, zinc).

The broth can be made from a variety of products, which directly affects the calorie content of the broth. The most high-calorie ones are considered to be those prepared from fatty varieties of fish and meat. The amount of calories will be minimal in vegetable and mushroom broth. However, it should be remembered that, despite how many calories are in the broth, it still remains a very healthy and indispensable product in every person’s daily diet.

Let's take a closer look at the positive properties of broth:

• It facilitates the course of colds and viral diseases;
• Restores normal functioning of the body after the completion of a particular disease;
• Normalizes blood pressure and stomach function;
• Due to the certain calorie content of the broth, it helps improve heart function;
• Thins the blood and reduces the likelihood of blood clots.

Chicken broth is considered the healthiest of all types of broth, since this broth has a fairly low calorie content. As a result of the fact that it normalizes the functioning of the gastrointestinal tract, strengthens teeth and bones, improves memory, heals wounds, suppresses a person’s depressive state, chicken broth is prepared more often than other varieties of such dishes. In addition, people with diabetes need to consume such a dish, because chicken broth normalizes blood sugar levels.

When introducing low-calorie broths into your daily diet, you should remember that along with a large number of advantages, they also have some negative qualities. It is forbidden to use them for those people who have problems with normal metabolic processes in the body, have an ulcer or gastritis with high acidity. The reason for such prohibitions is that broth increases acidity in the stomach and also provokes a more abundant secretion of gastric juice.

Calorie content

Pork broth is the highest in calories. Just 100 ml of this product contains 8 g of fat and 23 g of protein. There are no carbohydrates in it, which is generally not bad. Energy value - 40 Kcal.

Compared to chicken broth, pork broth has 2.5 times more calories. In addition, if you take meat with large layers of fat and skin, the dish will turn out even fattier and richer.

From a nutritional point of view, this is a big minus. But if you approach this issue as a cook, then rich pork broth makes many dishes more tasty.

Свиной бульон

RџРёС‰РµРІР°СЏ ценность РЅР° 100 грамм:

• Калории: 40 ккал.,
• Р'елки: 21.6 Рі.
• Р–РёСЂС‹: 8 Рі.
• Углеводы: 0 Рі.

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КалорРейность SЃРІРёРЅРѕРіРѕ бульона

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Полезные SЃРІРѕР№СЃС‚РІР° SЃРІРёРЅРѕРіРѕ бульона

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Что РїСЂРеготовить SЃРѕ SЃРІРёРЅРѕРіРѕ бульона

RS‚РѕС‚ РїСЂРѕРґСѓРєС‚ — хорошая РѕСЃРЅРѕРІР° для первых блюд.

Rз него готовят:

• солянку, РЅР° нем же тушат для этого блюда соленые РѕРіСѓS ЂС†С‹;
• кашу гречневую или пшеничРССѓСЋ;
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Meat selection

For proper pork broth, you need to choose good meat. In this case, it’s easier with beef - it’s leaner, and you can take any piece you like. Pork may be too fatty.

Experts recommend using bacon pig meat for broth. It is very tender, with a thin slice of pink lard. If you take one fillet, the dish can be prepared very quickly, and it will turn out tender and flavorful.

However, most often, bones and not very attractive pieces that are not suitable for anything else are used to make broth. In principle, there is nothing wrong with this approach to business. You just need to make sure that the pork is fresh.

Good rich broths are made from meat and bones, which contain a lot of connective tissue. When it cooks down, it adds more flavor to the dish.

The most successful option is a broth made from pork ribs or shoulder blades. It turns out moderately fatty, with good fat.

Video

Nutritional value and chemical composition of “Pork knuckle jellied meat”.

The energy value of Pork knuckle jellied meat is 144.13 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Vegetables and herbs

Pork should not get “bored” alone when cooking. Meat broth is wonderful on its own. But it will become many times better if you add spices and vegetables to the pieces of pork during cooking. They will enrich the taste, make it more interesting and rich.

Meat broths use the traditional vegetable trio - carrots, onions and celery. For a regular three-liter saucepan you need to take an onion, one medium-sized carrot and a couple of celery stalks (can be replaced with a dry mixture). Vegetables only need to be peeled and added to the meat and bones. There is no need to cut them.

You can also add other spices and roots to taste. Bay leaves, black and allspice peas, parsnips, and leeks are often added to meat broth.

Preparation

The pork broth recipe is quite simple. But you need to do everything correctly, otherwise the dish may turn out inexpressive and not very appetizing in appearance. The whole process can be broken down into several simple steps:

1. Prepare all products. Wash meat or bones. There is no need to cut them, as they will gradually release their juices. Peel the vegetables and divide them into several large parts. Wash the herbs. You can simply put them in a pan or tie them into a bunch so that you can easily remove them.
2. Pour cold water over the meat or bones. This is the golden rule of cooking: if you need to get tender boiled meat, then pour hot water over it when you cook the broth - everything is exactly the opposite. The thing is that when the fillet is immersed in boiling water, it is instantly scalded and covered with a protein film that will not release the juices. In cold water, everything warms up slowly and evenly, and the extractive substances begin to gradually turn into liquid. Until it boils, the pan should be kept on medium heat with the lid closed. Afterwards, reduce the heat to low and open the pan. Otherwise, condensation will accumulate on the lid and drip back into the broth, which will worsen its taste.
3. Over low heat, there is a gradual process of cooking and evaporating the broth. At this moment, exfoliated proteins and foreign inclusions in the form of cloudy foam begin to rise to the surface. They must be removed immediately with a special spoon or slotted spoon as they appear. Otherwise, the proteins will turn into flakes, which will settle on the bottom and walls and contaminate the broth. This greatly worsens the appearance of the dish and its taste. Some chefs recommend skimming off excess fat.
4. When half an hour is left until ready, you need to place vegetables, herbs and roots in the pan. For taste, vegetables and roots can be lightly baked in the oven or in a dry frying pan.
5. The main question is how long to cook the pork broth. There is no clear answer to this, as it depends on many factors. On average, meat broths are cooked for 2 to 4 hours. When brewing a large volume, for example, for restaurant guests, this can take the entire working day. But at home you should focus on the quality of meat. For example, if you cook only fillet from a young pig, then you can easily finish it in 1.5 hours. If the pig is an adult and the meat is on the bone, then after boiling you will have to wait 2-2.5 hours. Pork bone broth also takes quite a long time to prepare - depending on the size of the piece and the age of the animal, it will take 2-4 hours to cook.
6. After the broth is ready, it is filtered.

Harm from pork

Despite the fact that pork contains a large number of beneficial properties, it can also be harmful to human health. Today, many measures are being taken to reduce the negative impact of pork on the human body, but this does not completely protect against the harm of pork.

No matter how clean the pork is fed, or in what hygienic conditions the stomach is, it is still an animal that feeds on its own excrement. As a result, pork produces a large amount of antibodies, as well as hormones, which, during the metabolic process, enter the pork muscle tissue.

Growth hormones also pose a great danger to human health. If you eat pork very often and in excessive quantities, the body succumbs to the attack of growth hormones. This causes significant weight gain and getting rid of those extra pounds is not easy. As a result, deformation of the figure and lines of the body may occur.

The harm to pork also lies in the parasites that can be found in the muscle tissue of pigs.

How to achieve maximum taste

The longer the bones and meat are cooked, the more juices they release into the water. In addition, the water gradually boils away and the broth becomes more concentrated. In order for it to be as rich as possible, you need to cook it for a long time and over low heat.

In this case, the degree of readiness can also be varied. So, for soup you can use regular broth. And for sauces you need highly concentrated and thick.

Complex flavors are caused by the Maillard reaction when ingredients are pre-fryed and baked. Meat and bones can be lightly baked before cooking, which will add interesting flavors and aromas to the dish.

How to make broth really tasty?

Due to the variety of recipes for preparing broths, they are used in cooking to create soups, sauces, risottos and gravies. To extend the storage time of the finished broth, it must first be cooled. Cold water or ice, which you need to cover the container with the broth, will help speed up this process.

You can make the broth more healthy if you do not salt it at all or limit it to one teaspoon of salt.

If you want to get a really tasty and clear broth, the calorie content of which will be low, you should cook it over very low heat, remembering to constantly skim the foam from it during cooking. You can also add bay leaf, black pepper and a small amount of dried herbs during the cooking process.

It is best to use pre-strained broth. To do this, the first thing is to remove meat, vegetables or fish from it. After this, take gauze or a colander and thus obtain an absolutely clean finished product.

Nutritional value and chemical composition of “Pork broth”.

The energy value of pork broth is 41.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

This section presents the calorie content of pork broths in various preparations, as well as the content of proteins, fats and carbohydrates. All data is provided per 100 grams of the finished product. To find out the content of BZHUK in a serving (plate), enter the required amount of product into the calculator.

1 standard serving of food (plate) = 250 grams.

Important nuances

In order to prepare delicious pork broth, you need to take into account several important nuances:

• To make the dish perfect, you cannot use frozen meat and bones. Only fresh and properly defrosted products. To properly defrost, the pieces need to be washed and left at room temperature for a couple of hours or in the refrigerator overnight.
• It is best to take thick-walled dishes so that they heat evenly. Very good broths are made in pressure cookers.
• The liquid in the pan should not gurgle. The heat should be set to low so that the movement of water when boiling is barely noticeable. If you can’t adjust the temperature to the required temperature on the stove, you can simmer the broth in the oven at 110 ⁰C.
• The broth is usually not salted. Or season with a pinch of salt. The thing is that a large amount of water evaporates in the process. And as a result, the broth may be too salty. Therefore, it is better to salt the dish in which the final product will be used.

Broth for diet soup

Fats are the basis for the preparation of many dietary soups: cereal, vegetable and meat puree soups. Strong meat extracts are necessary for weakened patients to stimulate appetite, and mushroom extracts are used for reduced secretion of gastric juice.

Sea fish soup is useful for iodine deficiency in the body.

Vegetable decoctions include water-soluble vitamins and minerals, which are essential for hypertension, atherosclerosis, and obesity. Any broth does not contain enough nutrients necessary for the body. Therefore, they are not recommended for long-term consumption as independent dishes; soups are prepared on their basis. You can read about the calorie content of various soups in our publication.

Straining stage

When the broth has reached the readiness stage, it must be separated from the vegetables. This is a fairly simple matter unless you are preparing a consommé, since in this case the broth needs to be filtered.

But for regular dishes, first remove all large fragments from the pan with a slotted spoon. Then the liquid must be passed through a sieve with gauze lined at the bottom. The result is a clean, transparent broth without the slightest sign of foreign inclusions.

Calorie content of broth and secrets of its preparation

As noted earlier, the calorie content of the broth depends on the product from which it is going to be prepared. The basis for any broth is pure water, which does not contain any calories at all, and a pre-prepared food product (meat, vegetables, fish or chicken).

The main secret of preparing healthy broth (in this case, the number of calories in the broth will be minimal) is that it is best to cook it in second water. This means that the water in which the meat or chicken boiled must be drained and the pan filled with new, clean water, in which the product must be cooked until done. As a result of the operations performed, the calorie content of the broth will be very small, since excess fat is removed from it.

If you want to be beautiful, cheerful, slim and joyful, do not forget to consume at least a small amount of broth every day.

Storage

Pork broth can be prepared for future use. It can be stored frozen for a long time without losing its taste and nutritional qualities. Store the broth in the freezer either in its normal state or in highly concentrated form.

Regular broth is simply frozen in small portions - one liter, 500 ml. If you need to prepare sauces, you should also provide smaller volumes so as not to separate them from one large block of ice.

It is much more convenient to store the broth in concentrated form. It needs to be boiled down heavily and stored in small molds. Each such cube is an analogue of a bouillon cube, only made from natural products.

Source: fb.ru

Cooking tips

What are the benefits of jellied meat?

Its main beneficial property is the abundant content of a special protein - collagen. Collagen is the basis of all connective tissues of the human body. Collagen prevents body tissues from deteriorating, ensures the elasticity of bone tissue, and inhibits the aging process in the body.

All this ensures the benefits of jellied meat for people who are susceptible to various ailments of the musculoskeletal system. Another very important component of the well is gelatin, which is necessary for mobility and cushioning of joints.

Many housewives know that jellied meat contains a substance such as glycine (in other words, aminoacetic acid), which normalizes the functioning of the brain, helping to get rid of prolonged depressive states.

Jellied meat, the caloric content of which we are considering, among other things, is a rich source of B vitamins, due to which it promotes the formation of hemoglobin and has a positive effect on the state of the nervous system.