Broth

It is no secret that in any culinary tradition, even in the global one, there are main or classical basic dishes, on the basis of which other culinary products are made. One of these main dishes is rightfully considered a broth. Due to its distinctive taste and nutritional properties, the broth occupies an important place in the preparation of countless culinary products.

What is remarkable about the unique properties of the broth allows you to use the product not only for culinary, but also for medical purposes. We think many have heard that some types of broths are used in the therapeutic and preventive nutrition menu. Its original name is liquid nourishment, prepared from meat, vegetables or fish, but simply the broth received thanks to the French language and the verb bouillir, literally translated "boil. "

It is worth noting that all types of broths are important, since they are not only a tasty, but also a nutritious, as well as a useful culinary product. The uniqueness of the benefits of broths is that the dish is recommended to be introduced into the diet of people whose body is weakened and needs rehabilitation after severe diseases. The interesting thing is that the type of broth depends on the color of the dish.

Stock composition

White, red and yellow broths are isolated - these are the so-called main broths, which are used to make soups, sauces and gravy. The composition of the broth includes the main ingredient. It can be meat, vegetables or fish. In addition, the broths include all kinds of additional ingredients in the form of vegetables, spices, spices, as well as herbs and roots.

The benefits of broth

As mentioned earlier, broths are invaluable in the therapeutic diet for various diseases. In addition, doctors and nutritionists unanimously confirm the importance of soups and broths for a balanced diet of people of all ages.

Broths are recommended to be eaten in case of poisoning, and also use the dish in the dietary food menu. The calorie content of the broth depends on many factors. However, the average calorie content of the broth reaches a level of 28 Kcal.

Broth harms

As such, there is no harm from broth for the human body. However, it is worth mentioning the harm of broth in cubes, which is nowadays widely used in the process of preparing culinary products. The harm of stock cubes lies in the chemical composition of the product, which contains various food additives that are often unsafe for the health of a man.

Stock cubes are just an easier, faster way to get the base to make soups as well as other dishes. However, no chemical cube can replace a tasty and healthy boiling house broth.