Аннотация
The relevance of this article is driven by the growing demand for healthy nutrition and the need for innovative food products, such as broths, that could be incorporated into balanced diets and dietary therapy. The purpose of the study was to compare the nutritional value of chicken, beef and fish broths by assessing their calorie content, macro- and micronutrient composition, fatty acid profile and potential use in the food industry. The study was designed as a comparative observational secondary data analysis of reported chemical composition; no experimental units were allocated to treatments, and all outcomes were derived from published reference data rather than from natural exposure or a controlled experiment. The analysis showed that chicken broth had the highest calorie content, at 36 kcal per 100 g, corresponding to 2.14% of the Reference Nutrient Intake (RNI). Chicken broth was also the most valuable in terms of protein and fat contribution, providing 3.29% and 2.42% of the RNI, respectively, and contained nine recognised vitamins, including B-group vitamins, vitamin A and vitamin K. Fish broth was distinguished by the highest phosphorus content (56 mg; 8% of RNI) and the most favourable omega-3 fatty acid profile, especially eicosapentaenoic and docosahexaenoic acids. In terms of trace elements, beef broth had the highest iron (0.27 mg) and zinc (0.17 mg) content, fish broth had the highest copper content (58 mcg), and chicken broth had the highest selenium content (2.2 mcg). Beef broth also showed the most balanced n-6-to-n-3 fatty acid ratio. Thus, chicken broth is the most energy-dense, fish broth is rich in phosphorus and beneficial polyunsaturated fatty acids, and beef broth is notable for iron, zinc, and a favourable fatty acid profile. These differences support the differentiated use of chicken, beef and fish broths as bases for functional liquid food products.