Vegetable Broth is a good base for cooking on a low-methionine diet.
This broth can be used for a base in curries and soups or used along as a hot drink. The methionine has been calculated using the whole vegetables however, the content will be lower than stated as the vegetable will be drained from the liquid.
Total methionine – 59mg/2.5L
Servings: 1
Calories: 128kcal
Ingredients
- 1 clove garlic
- 1 leek
- 2 carrots
- 2 celery stalks
- 1 onion
- 1 tomato
- 1 Bay Leaf
- 1 cup Fresh herbs Thyme, Rosemary, Oregano and Parsley.
- 2.5 l water
Instructions
- Add chopped garlic and an onion and saute for one minute before adding in the vegetables and water.
- Simmer for 45 minutes then add in fresh herbs.
- Simmer for another 15 minutes before removing from heat.
- Drain stock through a sieve.
Notes
Vegetable Broth is a good base for cooking on a low-methionine diet. This broth can be used for a base in curries and soups or used along as a hot drink
The methionine has been calculated using the whole vegetables however, the content will be lower than stated as the vegetable will be drained from the liquid.
Total methionine - 59mg/2.5L
Nutrition
Nutrition Facts
Low Methionine Vegetable Broth
Amount per Serving
Calories
128
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
0.2
g
Sodium
198
mg
9
%
Potassium
694
mg
20
%
Carbohydrates
29
g
10
%
Fiber
6
g
25
%
Sugar
9
g
10
%
Protein
5
g
10
%
Methionine
59
mg
Vitamin C
100
mg
121
%
Calcium
246
mg
25
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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