Mint Sauce

Name: Mint Sauce
Cook time: 20 min
Total time: 20 min
Yield: 1 dish
Ingredients: Bone broth; Wine vinegar; Mint; Stevia

Mint gives the sauce a fresh aroma, bone broth provides protein and a rich base, and wine vinegar adds the needed acidity. Stevia balances the flavor without regular sugar.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Bone broth	Bone broth	Ingredient quantity for Bone broth in ml
Include ingredient: Wine vinegar	Wine vinegar ↺	Ingredient quantity for Wine vinegar in ml
Include ingredient: Mint	Mint	Ingredient quantity for Mint in g
Include ingredient: Stevia	Stevia ?	Ingredient quantity for Stevia in g

	Product release:	292
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Cooking time, minutes

20
	Heat on the stove	5
	Slice	3
	Water bath	10
	Mix	2

Macronutrients in 100 g

Proteins	1
Fats	0.2
Plaid	0.3
Net carbohydrates	0.6
Calories	10 kcal
Indexes
Glycemic index	0
Glycemic load	0
Insulin index, II	17.8
Disease inflammatory index, DII	-0.30
Antioxidant, ORAC	529

Calories per dayGenderGrowth

Weight loss	Detention	Set
1%	1%	1%
972	1350	1620

BJU

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Reduce the amount proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
K	12161626123
B5	554931

Minerals

Nutrient	% of RDA
Selenium	1010101961
Iron	842641

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Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Goes well with: Meat dishes

3 kg 333 gram

Servings: 5 (1 serving ≈ 58 gram)

Digestion time: 3 hour

Complete protein: ✔

Heat the bone broth (250 g) until hot.

Finely chop the mint (10 g), cover it with the hot broth, and heat the mixture over a water bath until hot.

Add the wine vinegar (30 g) and stevia (2 g), stir, and remove from the heat.

Published: 06.09.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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