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Bone-based sauce with protein and gelatin
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Beef Bone Sauce (15 g) has 8 calories. That works out to 50 calories per 100 g. It contains 0.3 g of carbs, 1.1 g of protein, 0.3 g of fat and 0 g of fiber. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
8
KCAL / 15G
Carbs
0.3g
· 0% DV
Protein
1.1g
· 2% DV
Fat
0.3g
· 0% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 14% · Protein 53% · Fat 33%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 8 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.11 g | 1% |
| Trans fat | 0.01 g | |
| Sodium | 38 mg | 2% |
| Total carbohydrate | 0.3 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 1.1 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 8 kcal |
| 1 teaspoon (small) | 5 g | 3 kcal |
| 2 tablespoon (double) | 30 g | 15 kcal |
| 0.25 cup (quarter) | 60 g | 30 kcal |
| 1 serving (medium) | 75 g | 38 kcal |
| 100 g | 100 g | 50 kcal |
| ½ cup (half) | 120 g | 60 kcal |
| 1 serving (large) | 150 g | 75 kcal |
Calculated from 50 calories per 100 g.
Beef Bone Sauce is a savory, concentrated sauce made from beef-bone-based stock or similar ingredients. Recipes vary, but it is used to add meaty flavor and body to cooked dishes rather than served like a thin broth.
Use Beef Bone Sauce to enrich gravies, braises, stews, and pan sauces. Stir it into the cooking liquid or add it after browning meat to loosen the browned bits; add it gradually if the sauce is already strongly flavored.
No. Beef Bone Sauce is generally thicker and more concentrated than bone broth, which is usually a pourable stock. The sauce is mainly a cooking ingredient, while broth can also be sipped or used as the base for soups.
Beef Bone Sauce can firm up when chilled because gelatin from bones and connective tissue sets at refrigerator temperature. This is a normal texture change; warming the sauce gently should make it liquid again.
Yes. Simmer beef bones in water for a long time, strain the liquid, then reduce it gently until concentrated. The finished texture depends on the bones and how far you reduce the stock; commercial sauces may contain additional ingredients.
Yes, Beef Bone Sauce works as a flavorful base for gravy. Warm it with pan drippings, then adjust the thickness with stock or a suitable thickener; taste before adding salt because the sauce may already be seasoned.
Keep opened Beef Bone Sauce covered in the refrigerator. Follow the package’s storage directions and use it within the stated period, since ingredients and packaging differ; discard it if its smell or appearance changes unexpectedly.
Yes, Beef Bone Sauce can be frozen in freezer-safe containers or small portions. Leave room for expansion, thaw it in the refrigerator, and reheat only the amount you plan to use.
Beef stock or bone broth can replace Beef Bone Sauce in most cooked dishes, but they are thinner and may need reducing. For a meat-free alternative, mushroom stock adds savory depth, though it will not taste exactly the same.
Beef Bone Sauce provides protein and gelatin, but it is not a treatment or a complete source of nutrition. Its salt and other ingredients vary by product, so people limiting sodium should take the portion and product composition into account.
Vitamins
B3
0.18mg · 1% DV
B12
0.03µg · 1% DV
B6
0.01mg · 1% DV
B2
0.01mg · 1% DV
Minerals
Selenium
0.9µg · 2% DV
Sodium
38mg · 2% DV
Phosphorus
8.25mg · 1% DV
Zinc
0.11mg · 1% DV
Potassium ⭐
14mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 8 calories in 1 tablespoon (medium) (15 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Beef Bone Sauce is made from beef bones cooked to draw out their savoury flavour and gelatin, then used as a concentrated sauce or cooking base. It tastes rich and meaty, with a smooth, sometimes lightly set texture when cool that loosens when warmed. A spoonful can add depth to roast meat, gravy, soups or stews.
In home cooking, use it sparingly over meat or vegetables, or stir it into a pan sauce, rice or broth. It provides protein and gelatin; a 100 g portion has 7 g of protein. For a lighter, less intense sauce, thin it with water or unsalted stock, and adjust the seasoning to taste.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.11g
MONOUNSATURATED
0.13g
POLYUNSATURATED
0.02g
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Nutrition data compiled from USDA FoodData Central and scientific sources.