Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
Calories 18.8
Total Fat 0.1 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 24.7 mg
Potassium 155.5 mg
Total Carbohydrate 4.3 g
Dietary Fiber 1.4 g
Sugars 0.7 g
Protein 0.7 g
Vitamin A 26.2 %
Vitamin B-12 0.0 %
Vitamin B-6 2.5 %
Vitamin C 7.8 %
Vitamin D 0.0 %
Vitamin E 0.4 %
Calcium 2.2 %
Copper 1.5 %
Folate 2.9 %
Iron 1.9 %
Magnesium 1.7 %
Manganese 4.5 %
Niacin 1.4 %
Pantothenic Acid 1.0 %
Phosphorus 2.0 %
Riboflavin 1.1 %
Selenium 0.5 %
Thiamin 1.2 %
Zinc 0.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Kitchen Basics: Vegetable Stock

View the full Kitchen Basics: Vegetable Stock Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Kitchen Basics: Vegetable Stock

6 calories of Fennel, (0.08 bulb)

5 calories of Onions, raw, (0.08 large)

4 calories of Carrots, raw, (0.17 medium)

2 calories of Dei Fratelli crushed tomatoes (no salt added), (0.08 serving)

1 calories of Celery, raw, (0.17 stalk, medium (7-1/2" - 8" long))

1 calories of Garlic, (0.17 clove)

0 calories of Thyme, fresh, (0.17 tsp)

0 calories of Pepper, black, (0.02 tsp)

0 calories of Bay Leaf, (0.04 tsp, crumbled)

Nutrition & Calorie Comments  

I save vegetable scraps and make my stock when I can! Reduces sodium and preservatives!
It's great to find a recipe with great flavor without a lot of sodium.
Vegetable stock is so good and good for you. I haven't made it but will buy the no salt stock if I can find it. useful for many things.
i use this soup for my fish soup,i add mexican oregano,2 bay leaves ,sofrito 2-3 tablespns ,cominos and salt,cook for 1 hour then i add catfish,scallops,shrimp,baby octopus and 2 -3 yellow banana peppers,from here u can add other fish u like.serve with spanish rice ,salsa and hot tortillas
I had never thought about making my own veggie stock. I use a lot of it and spend way too much money on organic, low-sodium, MSG free stock!! I was so glad to come across this recipe and add it to the new ways I am learning to eat!! Thanks!!
Add a can of rinsed beans for some protein!
Very yummy. I think a 1 cup serving is more realistic, but that is still only 39 calories. Very tasty and what a great contribution to a more complicated recipe.
I am so happy to see broth recipes! even the low sodium broths are OFF limits for husband's renal condition so I am going to be stocking up on this and other broth recipes! Whoot!