Auto-generated content.
This description was generated automatically and is pending editorial review.
Inaccuracies are possible. Found a mistake? Contact us.
Source
Animal-derived
Allergen
No
Role in food
Broth is used as a base for soups, stews, sauces, and gravies, adding depth …
What it is
Broth is a savory liquid made by simmering bones, meat, or vegetables in water, often with herbs and spices. It can be made from beef, chicken, fish, or vegetables. The simmering process extracts flavors and nutrients from the ingredients.
Why it's used
Broth is used as a base for soups, stews, sauces, and gravies, adding depth of flavor and moisture. Manufacturers use it to enhance the savory taste (umami) of a wide range of prepared foods, including frozen meals, canned soups, and deli sandwiches.
Health notes
Broth is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of hydration and can contain minerals like sodium. Regulatory bodies like JECFA and EFSA have evaluated broth and its components. While generally considered safe, the sodium content in commercially prepared broths can be high, which is a consideration for individuals monitoring their sodium intake.
Allergen info
Broth is not a major allergen. However, if made with ingredients like fish or shellfish, it could contain allergens. Gluten is not typically present unless added during processing or from ingredients like barley.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.