Brown stock
Also called: brown stock, brown broth, braun stock, roasted bone stock, brown stock (beef/veal), brown stok, brown sauce stock
Brown stock is that rich, slow-cooked broth you get when bones and mutton knuckles are roasted and simmered with onion, carrot, turnip, bay leaf and pepper. It’s the kind of base that gives soups, gravies and restaurant-style dishes a deep, comforting flavour — like the hidden hero behind many good meals.
Per 1 cup (200g)
Nutrition Facts
| Nutrient | Per cup (200g) | Per 100g |
|---|---|---|
| Calories | 42.6 kcal | 21.3 kcal |
| Protein | 3.8g | 1.9g |
| Carbohydrates | 0.6g | 0.3g |
| Fat | 2.8g | 1.4g |
| Fiber | 0.2g | 0.1g |
| Sugar | 0.2g | 0.1g |
| Micronutrients (per 100g) | ||
| Sodium | 44.6 mg | |
| Calcium | 17.16 mg | |
| Iron | 0.3 mg | |
| Vitamin C | 1.5 mg | |
| Folate | 6.33 µg | |
What Goes Into It
Per serving (1 cup)
gastroenterology Gut Health Insight
Because it’s made from bones and knuckles, brown stock gives a little protein plus minerals like calcium, which can support a nourishing, easy-to-digest soup base. The onion, carrot and turnip add a tiny bit of fibre and natural sweetness, while bay leaf and pepper bring a light digestive warmth. The broth itself is quite light on the gut, so it’s a nice option when you want something soothing — just watch the salt if you’re using store-bought stock, and try pairing it with vegetables or whole grains so the meal has more fibre.
From the Shellel Blog
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download Get Shellel FreeNutrition data sourced from ICMR-NIN Indian Food Composition Tables (IFCT) and the Indian Nutrient Database (INDB 2024). Values are per standard serving and may vary with preparation method.