Nutrition Facts
Servings Per Recipe: 32
Serving Size: 1 serving
Amount Per Serving
  • Calories 56.2
  • Total Fat 0.3 g
  • Saturated Fat 0.1 g
  • Polyunsaturated Fat 0.1 g
  • Monounsaturated Fat 0.1 g
  • Cholesterol 0.0 mg
  • Sodium 259.0 mg
  • Potassium 348.8 mg
  • Total Carbohydrate 10.7 g
  • Dietary Fiber 2.5 g
  • Sugars 2.8 g
  • Protein 1.9 g
  • Vitamin A 36.0 %
  • Vitamin B-12 0.1 %
  • Vitamin B-6 8.5 %
  • Vitamin C 23.2 %
  • Vitamin D 0.0 %
  • Vitamin E 3.9 %
  • Calcium 3.4 %
  • Copper 10.3 %
  • Folate 4.9 %
  • Iron 7.2 %
  • Magnesium 4.9 %
  • Manganese 17.9 %
  • Niacin 5.9 %
  • Pantothenic Acid 5.2 %
  • Phosphorus 5.2 %
  • Riboflavin 6.3 %
  • Selenium 6.1 %
  • Thiamin 3.6 %
  • Zinc 2.8 %
*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 Homemade Beef Stock

View the full Homemade Beef Stock Recipe & Instructions
Submitted by: DRICE2

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 Homemade Beef Stock

15 calories of Onions, raw, (0.25 cup, chopped)

13 calories of Red Wine, (0.50 fl oz)

11 calories of Tomato Paste, (0.05 cup)

4 calories of Shiitake Mushrooms, (0.05 cup pieces)

3 calories of Carrots, cooked, (0.05 cup slices)

3 calories of Pepper, black, (0.16 tbsp)

2 calories of Portabella Mushrooms, (9.38 grams)

2 calories of Green Peppers (bell peppers), (0.05 cup, strips)

2 calories of Garlic, (0.38 cloves)

1 calories of Celery, cooked, (0.05 cup, diced)

1 calories of Bay Leaf, (0.19 tbsp, crumbled)

1 calories of Garlic, (0.19 tsp)

1 calories of Pepper, red or cayenne, (0.03 tbsp)

0 calories of Parsley, (0.02 cup)

0 calories of Thyme, fresh, (0.09 tsp)

0 calories of Salt, (0.06 tsp)


Nutrition & Calorie Comments  

My beef stock is plainer: no tomato paste/sauce, no wine, no peppers (except peppercorns) and no salt (for no-sodium). A little more versatile and any/all can be added later. I also roast the veggies before adding to pot. If using rib bones, etc., break open the bones before putting in the pot. Submitted by:
TRICIAN13
(11/28/10)
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