Does stock/broth have nutritional value?
For years, I’ve prepared vegetable stock regularly, maybe once a week or so. I use the stock to make soup and sauces, for cooking rice or vegetables, and to add to casseroles and stews.
There’s no question that the stock makes my vegan creations taste delicious. But, I’ve long believed that stock is a “liquid vitamin pill” that boosts the nutritional value of every dish. While the stock simmers, the vegetables’ nutrients should leech into the water.
I recently read that stock has no nutrional benefits; it’s just tasty liquid and nothing more.
I’m not sure that this makes any sense, or that I believe it. Can anyone provide some better information?
This question is in the General Section. Responses must be helpful and on-topic.