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Nutrition Facts How to Make Vegetable
Stock
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| 10 Servings | ||
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Amount Per
Serving | ||
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| Calories | 17.0 | |
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| Total Fat | 0.1 g | |
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| Saturated Fat | 0.0 g | |
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| Polyunsaturated Fat | 0.0 g | |
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| Monounsaturated Fat | 0.0 g | |
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| Cholesterol | 0.0 mg | |
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| Sodium | 18.3 mg | |
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| Potassium | 125.4 mg | |
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| Total Carbohydrate | 3.9 g | |
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| Dietary Fiber | 1.3 g | |
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| Sugars | 0.6 g | |
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| Protein | 0.7 g | |
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| Vitamin A | 36.3 % |
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| Vitamin B-12 | 0.0 % |
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| Vitamin B-6 | 2.9 % |
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| Vitamin C | 13.5 % |
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| Vitamin D | 0.0 % |
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| Vitamin E | 1.0 % |
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| Calcium | 2.3 % |
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| Copper | 1.6 % |
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| Folate | 4.0 % |
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| Iron | 3.7 % |
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| Magnesium | 2.2 % |
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| Manganese | 5.3 % |
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| Niacin | 1.5 % |
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| Pantothenic Acid | 0.9 % |
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| Phosphorus | 1.7 % |
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| Riboflavin | 1.7 % |
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| Selenium | 0.5 % |
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| Thiamin | 2.0 % |
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| Zinc | 0.9 % |
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |