Let's talk stock.

bulbadoof
bulbadoof Posts: 1,058 Member
in Food and Nutrition
So I have a bucket of homemade chicken stock in my fridge that I can't wait to use in a soup. I am just wondering how I calculate the nutrition information for soup stock. Now, this is my first time making something like this, let alone figuring out how much of what ended up in it after everything got strained. Is there an average retention percentage for the ingredients I used that can give me a good estimate? Am I better off entering it as a store-bought stock or estimating high from the "homemade" selections?

Thanks in advance for your help. =)

Replies

  • melsinct
    melsinct Posts: 3,512 Member
    Stock has very minimal calories. Just use a stock that is already listed in the database. There is no reason to drive yourself nuts over an item that probably has 20 calories per cup at most.
  • bulbadoof
    bulbadoof Posts: 1,058 Member
    Stock has very minimal calories. Just use a stock that is already listed in the database. There is no reason to drive yourself nuts over an item that probably has 20 calories per cup at most.
    That was my first idea, I was just hoping someone would tell me I could find a way to get a couple grams of protein out of it and/or not faint when I see the sodium number.
  • Gramps251
    Gramps251 Posts: 738 Member
    Just make sure you skim all the fat and don't worry about the calories. Stock is the best way to really stretch your food dollars and eat well. I use quite a bit of sodium in mine but don't have any issues with blood preasure or water retention so I live with it.
  • roachhaley
    roachhaley Posts: 978 Member
    It has minimal calories, I don't count it half the time
  • Spartan_Maker
    Spartan_Maker Posts: 683 Member
    This site's information is generally reliable. http://nutritiondata.self.com/facts/soups-sauces-and-gravies/7214/2

    It's entry grants your wish re: protein and sodium.
  • nbsg1980
    nbsg1980 Posts: 7 Member
    I make homemade stock as well, and ended up using nutrition information from the Kitchen Basics no salt added chicken stock. It says there are 5 grams of protein and 150 sodium in each cup. Not too bad. I'm sure the homemade stock has much less sodium (I don't salt it until I'm putting it in whatever soup I'm making).
  • bulbadoof
    bulbadoof Posts: 1,058 Member
    Thank you all very much for the advice! I always get so excited when I make new things in the kitchen that I look forward to entering the recipe here (it's kind of like bragging to myself!), so I'm a little disappointed that nobody has a formula. I guess I'll just have to make my soup really awesome to compensate! :laugh:

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