Homemade broths

woodyinwi5

Does any know how to calculate nutritional values and calories for homemade broths?
I make a fish broth but strain all the fish, veggies and spices when preparing to serve. Id like to find a way to figure out with a bit more accuracy than using a generic store bought broth when logging my calories. Store bought has a lot more sodium.
I can omit that which I strain, but then I lose nutrients and calories.
Any suggestions?

janejellyroll

I use a generic value of 20 calories per cup for my vegetable broth. That's based on what I've seen for commercially prepared vegetable broths. If I was making fish stock, I would probably use the data from what looked to be a comparable commercial stock.

GottaBurnEmAll

I would probably go with a USDA data base entry and figure I was close enough to it.

https://ndb.nal.usda.gov/ndb/foods/show/06174?fgcd=&manu=&format=&count=&max=25&offset=&sort=default&order=asc&qlookup=Soup%2C+stock%2C+fish%2C+home-prepared&ds=&qt=&qp=&qa=&qn=&q=&ing=