Amount of Total lipid (fat) in Soup, beef broth, bouillon, consomme, prepared with equal volume water

Soups, Sauces, and Gravies

In 100 g (Grams) of Soup, beef broth, bouillon, consomme, prepared with equal volume water there is 0 g of Total lipid (fat). Change amount

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Total lipid (fat)

Total lipid (fat) is a nutrient present in many other foods. The below table lists foods high in Total lipid (fat) other than Soup, beef broth, bouillon, consomme, prepared with equal volume water.

Oil, peanut, salad or cooking 100 g 100%
Oil, soybean, salad or cooking 100 g 100%
Oil, cocoa butter 100 g 100%
Oil, cottonseed, salad or cooking 100 g 100%
Oil, sunflower, linoleic, (approx. 65%) 100 g 100%
Oil, safflower, salad or cooking, linoleic, (over 70%) 100 g 100%
Oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce) 100 g 100%
Vegetable oil, palm kernel 100 g 100%
Oil, poppyseed 100 g 100%
Oil, tomatoseed 100 g 100%
Oil, teaseed 100 g 100%
Oil, grapeseed 100 g 100%
Oil, corn, industrial and retail, all purpose salad or cooking 100 g 100%
Oil, walnut 100 g 100%
Oil, almond 100 g 100%
Oil, apricot kernel 100 g 100%
Oil, soybean lecithin 100 g 100%
Oil, hazelnut 100 g 100%
Oil, babassu 100 g 100%
Oil, sheanut 100 g 100%

Soup, beef broth, bouillon, consomme, prepared with equal volume water

Soup, beef broth, bouillon, consomme, prepared with equal volume water is a type of Soups, Sauces, and Gravies. The most significant nutrients in Soup, beef broth, bouillon, consomme, prepared with equal volume water are listed below.

Water 96.24 g 96.24%
Energy (calorie) 12 kcal
Energy (joule) 50 kJ
Protein 2.22 g 2.22%
Total lipid (fat) 0 g
Ash 0.81 g 0.81%
Carbohydrate, by difference 0.73 g 0.73%
Fiber, total dietary 0 g
Calcium, Ca 4 mg
Iron, Fe 0.22 mg
Magnesium, Mg 0 mg
Phosphorus, P 13 mg 0.01%
Potassium, K 64 mg 0.06%
Sodium, Na 264 mg 0.26%
Zinc, Zn 0.15 mg
Copper, Cu 0.102 mg
Manganese, Mn 0.152 mg
Vitamin C, total ascorbic acid 0.4 mg
Thiamin 0.009 mg
Riboflavin 0.012 mg

Nutrients in Soup, beef broth, bouillon, consomme, prepared with equal volume water