The Magic of Plant-Based Glutamate: Elevate Your Vegan Cuisine in Vegetarian Festival!

Stock is the secret recipe of cooking. Traditionally, it's crafted with animal bones or meats, simmered until it conjures the rich, savory spell known as Umami or Savory This culinary enchantment is woven by glutamic acid, an amino acid that dances with your taste buds, delivering a unique flavor that's distinct from sweet, salty, or sour.

During the vegetarian festival, Ingredients of the stock have to be adapted by not using any meat. Today, we unveil a selection of veggies brimming with glutamic acid to keep your food as scrumptious as ever.

Glutamic Acid Potency in Vegetables*

• Potatoes: 10 mg
• Cauliflower: 50 mg
• Onions: 51 mg
• Fresh shiitake mushrooms: 71 mg
• Tomatoes: 246 mg
• Dried Seaweed: 1,378 mg

*Values per 100g of veggies

Now you're armed with the veggie treasure trove to whip up flavors that rival even meat-based dishes. And here's the icing on the cake - veggie stock is a calorie-conscious choice with just 17 calories per cup, while chicken stock clocks in at 86. It's also your ticket to guilt-free indulgence since it's fat-free and cholesterol-free, perfect for dishes all year round, vegetarian festival or not! 

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Reference

• Jinap S, Hajeb P. Glutamate. its applications in food and contribution to health. Appetite. 2010;55(1):1–10.
• U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.