Calories in scotch broth: 74 kcal per 100 g

What’s in a 250 g bowl

More than half of a bowl is water. The rest is 17 g protein and 10 g carbohydrate.

8.8 gFat

17 gProtein

10 gCarbohydrate

2.3 gFibre

211 gWater

1.5 gMinerals and the rest

8.8 gFat
17 gProtein
10 gCarbohydrate
2.3 gFibre
211 gWater
1.5 gMinerals and the rest

Below average for sauces, soups and condiments

Scotch broth is 74 kcal per 100 g. The 92 sauces, soups and condiments in this database average 154.

Scotch broth74

Sauces, soups and condiments average154

Low in sugar, almost no salt

Low sugars and very low salt by UK labelling rules, per 100 g.

Sugars, per bowl4 g

Salt, per bowl0.14 g

Vitamins and minerals in scotch broth

Nothing reaches the “high in” level, but two of the 23 count as a source, led by vitamin A.

41 %

Vitamin A

0.328 mg in a 250 g bowl

12th of 66 sauces, soups and condiments

Vitamin A contributes to the normal function of the immune system, to the maintenance of normal vision and to the maintenance of normal skin.

Vitamin B120.001 mg40 %

Niacin (vitamin B3)5 mg31 %

Zinc2.5 mg25 %

Phosphorus158 mg23 %

Potassium420 mg21 %

Show all 23 with amounts

Vitamin A0.328 mg, 41 %

Vitamin B120.001 mg, 40 %

Niacin (vitamin B3)5 mg, 31 %

Zinc2.5 mg, 25 %

Phosphorus158 mg, 23 %

Potassium420 mg, 21 %

Thiamin (vitamin B1)0.2 mg, 18 %

Vitamin B60.25 mg, 18 %

Chloride110 mg, 14 %

Vitamin C10 mg, 13 %

Iron1.7 mg, 12 %

Manganese0.23 mg, 11 %

Folate0.0175 mg, 8.8 %

Copper0.08 mg, 7.5 %

Riboflavin (vitamin B2)0.1 mg, 7.1 %

Magnesium25 mg, 6.7 %

Calcium52.5 mg, 6.6 %

Pantothenic acid (vitamin B5)0.35 mg, 5.8 %

Vitamin D0.00025 mg, 5 %

Selenium0.0025 mg, 4.5 %

Iodine0.005 mg, 3.3 %

Vitamin E0.33 mg, 2.7 %

Biotin0.001 mg, 2 %

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”.

What scotch broth doesn’t give you. And where to find it.

Only 1.8 % of the selenium reference intake, 2 % of the vitamin D reference intake and 0.8 % of the biotin reference intake per 100 g.

Selenium

1.8%in scotch broth, per 100 g

Find it inKidney, pig, fried491 % per 100 g

Vitamin D

2%in scotch broth, per 100 g

Find it inBloater, grilled500 % per 100 g

Biotin

0.8%in scotch broth, per 100 g

Find it inLiver, chicken, fried432 % per 100 g

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100 mgVitamin C, 125 %

0.075 mgSelenium, 136 %

0.00125 mgVitamin D, 25 %

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Made in Cambridgeshire

Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Scotch broth against other sauces, soups and condiments

Per 100 g, scotch broth has the most vitamin A of the 5 here, ahead of sauce (pasta, tomato based, napoletana).

0.131mg

0.099mg

0.084mg

0.053mg

0.051mg

Scotch broth, homemadethis page

Sauce, pasta, tomato based, napoletana−0.032 mg

Barbecue sauce−0.047 mg

Sauce, traditional cook in, tomato based−0.078 mg

Chicken soup, cream of, canned, condensed, as served−0.08 mg

All values per 100 g, from the same dataset. Differences are against scotch broth.

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Questions about scotch broth

What the numbers say to the questions people actually search.

How many calories are in a portion of scotch broth?

A typical portion (250 g, one bowl) gives 185 kcal. Per 100 g the figure is 74 kcal.

Is scotch broth a source of vitamin A?

It is a source of vitamin A: 0.131 mg per 100 g, 16 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.

Are these figures exact for scotch broth?

No. They are calculated from a standard recipe in the UK Composition of Foods Integrated Dataset (CoFID, 2021). A different recipe, portion of sauce or cooking method will move them, so read them as a typical estimate.

Which vitamins and minerals does scotch broth have most of?

By share of the daily reference intake: vitamin A (0.131 mg, 16 %), vitamin B12 (0.0004 mg, 16 %) and niacin (2 mg, 13 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 17-835, Scotch broth, homemade, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: Updated 2014. Values are per 100 g of the edible part; a bowl is 250 g, one bowl, the usual UK portion for sauces, soups and condiments. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 92 sauces, soups and condiments kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Whiskey). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.