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Protein- and collagen-rich savory bone broth
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
36
KCAL / 100G
Carbs
0.5g
· 5%
Protein
8g
· 81%
Fat
0.6g
· 14%
Fiber
0g
Vitamins
B3
0.7mg · 4% DV
B2
0.04mg · 3% DV
B6
0.05mg · 3% DV
B12
0.08µg · 3% DV
Minerals
Sodium
180mg · 8% DV
Selenium
3µg · 5% DV
Phosphorus
35mg · 5% DV
Potassium ⭐
55mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
0.18g
MONOUNSATURATED
0.23g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Collagen bone broth has 36 calories per 100 g. It is a low-calorie beverage option.
Collagen bone broth provides 8 g of protein per 100 g. A substantial share of its calories comes from protein.
Yes. Collagen bone broth is compatible with a keto diet and contains just 0.5 g of carbohydrates per 100 g.
Yes, but the amount is very low. It contains 0.5 g of carbohydrates per 100 g.
Collagen bone broth has a glycemic index of 0. Based on the provided information, it has no glycemic impact.
No. Collagen bone broth is low in fat, with 0.6 g of fat per 100 g.
No. Collagen bone broth contains 0 g of fiber per 100 g, so it does not contribute to fiber intake.
With 8 g of protein per 100 g, it can contribute protein to a meal or snack. How filling it feels depends on the amount consumed and the rest of the meal.
Yes. It is listed as compatible with paleo eating, as well as carnivore, ketovore, and omnivore diets.
Yes. Collagen bone broth is classified as minimally processed, indicating a low level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.