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Rich in collagen, low fat, mineral source
In season: Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Beef Trotter Broth (250 g) has 80 calories. That works out to 32 calories per 100 g. It contains 0.5 g of carbs, 15.5 g of protein, 1.8 g of fat and 0 g of fiber. Its 0.8 µg of B12 covers 31% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 250 g
80
KCAL / 250G
Carbs
0.5g
· 0% DV
Protein
15.5g
· 31% DV
Fat
1.8g
· 2% 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 77% · Fat 21%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 80 kcal | |
| Total fat | 1.8 g | 2% |
| Saturated fat | 0.75 g | 4% |
| Trans fat | 0 g | |
| Sodium | 95 mg | 4% |
| Total carbohydrate | 0.5 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 15.5 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) | 250 g | 80 kcal |
| 100 g | 100 g | 32 kcal |
| 1 cup (small) | 150 g | 48 kcal |
| 1 bottle (small) | 200 g | 64 kcal |
| 1 serving (medium) | 300 g | 96 kcal |
| 1 bottle (medium) | 330 g | 106 kcal |
| 1 cup (large) | 350 g | 112 kcal |
| 1 bottle (large) | 500 g | 160 kcal |
| 1 serving (large) | 500 g | 160 kcal |
| 1 bottle (jumbo) | 1000 g | 320 kcal |
Calculated from 32 calories per 100 g.
Beef trotter broth is made by simmering thoroughly cleaned beef feet in water until their connective tissue softens and enriches the liquid. Skim the surface as it cooks, then strain the broth for a smoother result.
Beef trotter broth can set because collagen from the feet turns into gelatin during cooking. It should loosen again when warmed. A broth that does not gel is not automatically spoiled; the result varies with the ingredients and cooking method.
Beef trotter broth is made specifically from feet, which contain plenty of skin, connective tissue, and tendons. Bone broth can use a wider range of bones and may include meat or vegetables, so its flavor and texture can differ.
Wash the trotters thoroughly before cooking and discard the water from the first boil if the aroma is strong. Simmering the broth with onion, garlic, or a bay leaf can also balance its smell without masking the finished broth completely.
Yes, a pressure cooker works for beef trotter broth and can shorten the cooking process. Cook until the feet are tender and the liquid has taken on body, and follow your cooker’s instructions for its fill level and pressure release.
Beef trotter broth contains gelatin formed from collagen during cooking, but drinking it has not been shown to treat joint problems. The amount varies with the recipe, and the broth should not be treated as a replacement for medical care.
Beef trotter broth has a savory beef flavor and can feel rich or gelatinous, especially when chilled. Serve it hot on its own or season it with salt, garlic, or vinegar; it can also be used as a soup base.
Beef trotter broth keeps in a covered container in the refrigerator for a few days. Cool and refrigerate it promptly rather than leaving it out for an extended time, and discard it if it develops an unusual smell or appearance.
Yes, beef trotter broth freezes well. Divide it into portions in freezer-safe containers, leaving room for expansion, then thaw what you need and heat it thoroughly. Its gelatinous texture after chilling is normal and will loosen as it warms.
Yes, beef trotter broth can replace stock in soups, stews, sauces, and other savory dishes. Its gelatin can make a dish feel fuller-bodied, so dilute it with water if its flavor or texture is stronger than the recipe needs.
Vitamins
B12
0.75µg · 31% DV
B3
1.75mg · 11% DV
Biotin
2.5µg · 8% DV
B2
0.1mg · 8% DV
Minerals
Zinc
1.75mg · 16% DV
Phosphorus
80mg · 11% DV
Copper
0.08mg · 9% DV
Selenium
3µg · 5% DV
Sodium
95mg · 4% DV
Potassium ⭐
70mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 80 calories in 1 cup (medium) (250 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 Trotter Broth is made by slowly simmering beef feet in water, producing a savoury broth that may turn gently gelatinous as it cools. It is also used as the base for trotter soups in several food traditions.
Serve it hot by itself or use it in soups and stews; a little vinegar, lemon or garlic can brighten its rich, meaty flavour. It is low in fat and rich in collagen, with 6.2 g of protein per 100 g. For a lighter bowl, skim off any fat that rises to the surface and pair the broth with vegetables.
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
0.75g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.25g
Omega 6:3 ratio 1.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.