Homemade Stock/broth - How to get calorie & nutrition values

OldHobo

I make chicken, beef and pork stock that all involve:

• browning the (bone in) meat
• simmering the meat with vegetables and herbs for a just long enough to cook and breakdown the collagen without overcooking the meat
• remove and reserve the meat, returning the bones to the pot to continue simmering for 24 to 48 hours.
• strain and discard solids
• chill several hours then remove fat

What remains is delicious, low fat meat broth/bone stock.

How do I get the calorie and nutritional information for it from the mfp food database including the collagen, marrow and bone minerals, but not including the meat, skin, fat etc. that has been removed or discarded? If I can't get all that, how can I at least get the calorie total?

determined_14

I would Google "homemade stock: nutritional value" and look at as many posts as you can find. See if there are any similar to yours, then make your best guess and save the entry or find one already in the database with similar numbers. Sometimes guesstimates are the best we can do!

CyberTone

Search for "soup stock home-prepared" and choose one of the non-asterisked entries, which are MFP-entered from the USDA National Nutrient Database.

myukniewicz

CyberTone wrote: »

Search for "soup stock home-prepared" and choose one of the non-asterisked entries, which are MFP-entered from the USDA National Nutrient Database.

This is great! I was thinking of making homemade chicken stock today because I have a rotisserie chicken carcass I wanted to use up.

HeidiCooksSupper

I figure it's always a bit of a guess and just use the figures that come from the USDA National Nutrient Database for Standard Reference. http://ndb.nal.usda.gov/ These are the figures used in the MFP listings that DO NOT have asterisks.

It really depends on how diligent you are about removing the fat, meat bits, etc. I do this all the time. One of the advantages of homemade stock is that it has much less salt in it (and, of course, it's CHEAP).

One a regular basis, I throw chicken bones and scraps in a bag in the freezer and then make stock when I've accumulated enough bones or run out of frozen stock. I also throw the stems of celery in a bag in the freezer and use that as the vegetable detritus to throw in the stock. I buy bay leaves by 4 oz. at a time from online spice vendors -- by far the cheapest way to get them -- so I can throw a bunch in for flavor. The parsley stems, bay leaves, and a handful of peppercorns results in a great stock.