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鸡肉清汤

鸡肉清汤

Bouillon is commonly used to make soup or as a flavor enhancer in various dishes rather than being consumed on its own. Therefore, the most suitable category for chicken bouillon would be **Ingredient**.

商品评分: 65/100

1 serving (4 grams) contains 0 calories, 0.0 grams of protein, 0.0 grams of fat, and 0.0 grams of carbohydrates.

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14.4
卡路里
1.5
蛋白质
1.1
碳水化合物
0.5
脂肪

营养信息

1 杯 (240g)
卡路里
14.4
%每日值*
总脂肪 0.5 g 0%
饱和脂肪 0.0 g 0%
多不饱和脂肪 0.0 g
胆固醇 4.8 mg 1%
890.4 mg 38%
总碳水化合物 1.1 g 0%
膳食纤维 0 g 0%
1.0 g
蛋白质 1.5 g 3%
维生素D 0 mcg 0%
9.6 mg 0%
0.2 mg 1%
43.2 mg 0%

*每日所需卡路里摄入量基于 2,000 卡路里的饮食。您的实际需求可能更高或更低。

  • USDA FoodData - 鸡肉清汤 Data
    U.S. Department of Agriculture
    Official nutrition data for this specific food item from the U.S. Department of Agriculture's comprehensive food database.
  • 食物属性

    🍯 Low sugar
    🍞 Low carbs

    卡路里来源

    29.5%
    40.3%
    30.2%
    脂肪: 4 cal (30.2%)
    蛋白质: 6 cal (40.3%)
    碳水化合物: 4 cal (29.5%)

    About 鸡肉清汤

    鸡精是一种由脱水鸡汤、调味料和有时蔬菜制成的美味基料。起源于经典烹饪传统,它是全球许多厨房的必备品,能提升汤、炖菜和酱料的口感。富含美味,为您的菜肴带来层次感,同时提供即刻美味的便利性。尽管它浓厚的味道让人难以抗拒,但请谨慎,因为有些品种可能含有高钠水平。正确选择鸡精可以轻松提升您的餐点,为您的餐桌带来温暖和舒适。

    Data Sources & Scientific References

    Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.

    1. USDA FoodData - 鸡肉清汤 Data
      U.S. Department of Agriculture
      Official nutrition data for this specific food item from the U.S. Department of Agriculture's comprehensive food database.

    Additional Authoritative Sources:

    Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.

    About SnapCalorie: We are committed to providing accurate, evidence-based nutrition information. Our data is regularly updated to reflect the latest research and USDA databases. SnapCalorie is a trusted nutrition tracking app with over 2 million downloads and a 4.8/5 star rating.