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Source of protein and collagen, low calorie, rich in minerals
In season: Winter · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Beef gelatin bone broth (240 g) has 84 calories. That works out to 35 calories per 100 g. It contains 0.5 g of carbs, 15.6 g of protein, 2.4 g of fat and 0 g of fiber. Its 0.5 µg of B12 covers 20% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
84
KCAL / 240G
Carbs
0.5g
· 0% DV
Protein
15.6g
· 31% DV
Fat
2.4g
· 3% 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 2% · Protein 73% · Fat 25%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 84 kcal | |
| Total fat | 2.4 g | 3% |
| Saturated fat | 0.96 g | 5% |
| Trans fat | 0 g | |
| Sodium | 432 mg | 19% |
| Total carbohydrate | 0.5 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 15.6 g | 31% |
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 cup (medium) | 240 g | 84 kcal |
| 100 g | 100 g | 35 kcal |
| ½ cup (small) | 120 g | 42 kcal |
| 1 serving (medium) | 200 g | 70 kcal |
| 1 bottle (small) | 250 g | 88 kcal |
| 1 bottle (medium) | 330 g | 116 kcal |
| 1 cup (large) | 350 g | 123 kcal |
| 1 bottle (large) | 500 g | 175 kcal |
Calculated from 35 calories per 100 g.
Beef gelatin bone broth is a broth made by simmering beef bones, often including marrow, and containing gelatin. The gelatin may come from the bones or be added to give the broth a thicker texture.
Gelatin gives beef gelatin bone broth a richer texture and can help it thicken when chilled. It may be added when the broth does not contain enough naturally extracted gelatin to set.
Yes, beef gelatin bone broth can set into a soft jelly when chilled because gelatin firms up as it cools. This is normal; warming the broth makes it liquid again.
Use beef gelatin bone broth as the liquid base for soups, stews, gravies, or braised dishes. Its gelatin can add body to sauces, so account for that if you plan to chill the finished dish.
Beef gelatin bone broth is made by simmering beef bones, straining the liquid, and adding gelatin if needed for the desired texture. Cool it promptly after cooking, then refrigerate or freeze it in portions.
Beef gelatin bone broth may stay liquid if it contains too little gelatin, has been diluted, or has not chilled long enough. Refrigerate it fully before judging the texture; you can use it as broth even if it never sets.
Yes, beef gelatin bone broth freezes well. Divide it into meal-sized portions in freezer-safe containers, leaving room for expansion, and thaw it in the refrigerator before reheating.
No, heating beef gelatin bone broth does not simply make its gelatin disappear; the gelatin dissolves into the liquid. A rolling boil is usually unnecessary, so warm it gently when serving.
Beef gelatin bone broth contains gelatin, but drinking it has not been established as a treatment for joint problems or a way to prevent skin aging. It can be part of a meal, not a substitute for medical care.
Beef gelatin bone broth can be part of a daily diet, but its salt content varies by recipe and product. If you have kidney disease or have been told to limit sodium, ask your healthcare professional before making it a daily habit.
Vitamins
B12
0.48µg · 20% DV
B3
0.72mg · 5% DV
B5
0.19mg · 4% DV
B2
0.05mg · 4% DV
Minerals
Sodium
432mg · 19% DV
Zinc
0.96mg · 9% DV
Selenium
4.8µg · 9% DV
Phosphorus
60mg · 9% DV
Potassium ⭐
144mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 84 calories in 1 cup (medium) (240 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 gelatin bone broth is a savoury broth made by simmering beef bones, including marrow bones, and adding beef gelatin for a fuller, more set texture. Bone broths have a long history in many cuisines rather than a single point of origin. Served hot, it tastes gently meaty and rich; once chilled, the gelatin can make it jellied. It can be sipped from a cup or used as a base for soups, stews and sauces, depending on local cooking habits. It provides protein—6.5 g per 100 g—and is relatively low in calories. For a lighter bowl, skim off any fat that rises to the surface.
High
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 2
Minimally 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
0.96g
MONOUNSATURATED
0.72g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.