Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
  • Calories 45.4
  • Total Fat 0.5 g
  • Saturated Fat 0.1 g
  • Polyunsaturated Fat 0.2 g
  • Monounsaturated Fat 0.1 g
  • Cholesterol 0.0 mg
  • Sodium 79.3 mg
  • Potassium 457.9 mg
  • Total Carbohydrate 9.3 g
  • Dietary Fiber 4.2 g
  • Sugars 0.7 g
  • Protein 3.5 g
  • Vitamin A 72.9 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 10.8 %
  • Vitamin C 160.6 %
  • Vitamin D 0.0 %
  • Vitamin E 8.9 %
  • Calcium 7.6 %
  • Copper 5.1 %
  • Folate 21.0 %
  • Iron 7.9 %
  • Magnesium 8.9 %
  • Manganese 16.3 %
  • Niacin 4.4 %
  • Pantothenic Acid 6.1 %
  • Phosphorus 8.1 %
  • Riboflavin 8.1 %
  • Selenium 4.5 %
  • Thiamin 6.0 %
  • Zinc 3.5 %
*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 Vegetable broth (low fat low sodium)

View the full Vegetable broth (low fat low sodium) Recipe & Instructions
Submitted by: LOLOUTE
TAGS:  Vegetarian Meals |

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 Vegetable broth (low fat low sodium)

27 calories of Broccoli, fresh, (0.63 stalk)

7 calories of Onions, raw, (0.13 large)

6 calories of Carrots, raw, (0.25 medium)

3 calories of Celery, raw, (0.25 stalk, large (11"-12" long))

1 calories of Parsley, (0.06 cup)

1 calories of Pepper, black, (0.06 tbsp)

1 calories of Bay Leaf, (0.13 tbsp, crumbled)

0 calories of Salt, (0.13 dash)

0 calories of Water, tap, (1.50 cup (8 fl oz))


Nutrition & Calorie Comments  

I think that I would just take everything that was in the broth while making it (maybe remove half the veggies first) and then puree it with my immersion blender, add back the rest of the veggies for a nice thick soup - this way I still get all the benefits from all those veggies and the fiber too! Submitted by:
4LMHJCR

(3/28/17)
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