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Gelatinous joint tissue Calories
Collagen-rich, very low carb
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Gelatinous joint tissue (85 g) has 128 calories. That works out to 150 calories per 100 g. It contains 0 g of carbs, 23.8 g of protein, 3.4 g of fat and 0 g of fiber. Its 0.3 µg of B12 covers 14% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Gelatinous joint tissue Nutrition Facts
Selected: 1 piece (medium) · 85 g
128
KCAL / 85G
Carbs
0g
· 0% DV
Protein
23.8g
· 48% DV
Fat
3.4g
· 4% 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 0% · Protein 76% · Fat 24%
Gelatinous joint tissue nutrition facts table · 1 piece (medium) (85 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 128 kcal | |
| Total fat | 3.4 g | 4% |
| Saturated fat | 1.02 g | 5% |
| Trans fat | 0.02 g | |
| Sodium | 60 mg | 3% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 23.8 g | 48% |
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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How Many Calories in 1 Medium Gelatinous joint tissue?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 85 g | 128 kcal |
| 1 piece (small) | 40 g | 60 kcal |
| ½ cup (shredded) | 90 g | 135 kcal |
| 100 g | 100 g | 150 kcal |
| 1 serving (medium) | 120 g | 180 kcal |
| 1 piece (large) | 140 g | 210 kcal |
| 1 cup (shredded) | 180 g | 270 kcal |
| 1 serving (large) | 200 g | 300 kcal |
Calculated from 150 calories per 100 g.
Frequently Asked Questions About Gelatinous joint tissue
What is gelatinous joint tissue, and where does it come from?
Gelatinous joint tissue refers to collagen-rich connective tissue found around an animal’s joints; its exact composition depends on the cut and animal. Sold plain, it is generally minimally processed, rather than a cured or formed meat product.
What is the best way to cook gelatinous joint tissue?
Cook gelatinous joint tissue slowly with moisture, such as in a stew or soup, until it softens. Gentle, prolonged cooking helps its tough connective structure break down; a quick, dry cooking method is unlikely to give the same tender texture.
How do you clean gelatinous joint tissue before cooking?
Rinse gelatinous joint tissue under cold running water and remove any visible bone fragments or unwanted hard pieces. Keep it separate from ready-to-eat foods, then wash your hands, knife, and work surface thoroughly after handling it raw.
Does gelatinous joint tissue turn soft and gelatinous when cooked?
Yes, gelatinous joint tissue can become tender and give cooking liquid a thicker, gelatinous texture after slow cooking. The result varies with the animal and cut; if pieces remain tough, they generally need more cooking rather than higher, drier heat.
Can gelatinous joint tissue be used to make stock?
Yes, gelatinous joint tissue can be simmered in water to add body to stock or soup. Strain the liquid before serving and make sure the tissue is fully cooked; it contributes connective tissue, but is not the same ingredient as bone.
What does gelatinous joint tissue taste like?
Gelatinous joint tissue has a mild, meaty flavor, while its texture can be chewy before long cooking and soft afterward. Aromatics such as onion, garlic, and herbs can season it without masking the flavor of the meat.
Is gelatinous joint tissue the same as tendon or cartilage?
No. Tendon connects muscle to bone, cartilage covers joint surfaces, and gelatinous joint tissue is a broader description of connective tissue around a joint. A cut may contain more than one of these textures.
How should raw gelatinous joint tissue be stored?
Keep raw gelatinous joint tissue sealed in the coldest part of the refrigerator and cook it within the recommended short storage window for raw meat. Store it below ready-to-eat foods so its juices cannot drip onto them.
Can you freeze gelatinous joint tissue?
Yes, gelatinous joint tissue can be frozen. Seal it well to limit freezer burn, label the package, and thaw it in the refrigerator rather than on the counter; cook it promptly once thawed.
Does eating gelatinous joint tissue improve joint health?
There is no established evidence that eating gelatinous joint tissue relieves joint pain or treats joint disease. Its collagen is broken down during digestion, so it should not be treated as a remedy for joint problems.
Gelatinous joint tissue Vitamins & Minerals
Vitamins
B12
0.34µg · 14% DV
B3
1.02mg · 6% DV
B5
0.3mg · 6% DV
Biotin
1.7µg · 6% DV
Minerals
Zinc
1.53mg · 14% DV
Selenium
6.8µg · 12% DV
Phosphorus
72mg · 10% DV
Copper
0.05mg · 6% DV
Potassium ⭐
102mg · 3% DV
Sodium
60mg · 3% DV
Gelatinous joint tissue Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Gelatinous joint tissue
To burn the 128 calories in 1 piece (medium) (85 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.
What is Gelatinous joint tissue?
Gelatinous joint tissue is the connective tissue around an animal’s joints. Slow cooking softens it and releases gelatin, so it is most often eaten as part of a broth, soup or braised meat dish rather than served on its own. In places where joints and bones are commonly simmered for stock, it may be left in the dish for its rich, yielding texture.
After long cooking, it becomes tender and slightly sticky, with a mild meaty flavour. Its nutritional profile is notably protein-rich and contains no carbohydrate: 100 g provides 28 g of protein and 0 g of carbs. Add it to a vegetable-rich soup or broth for a more balanced meal, or serve a small portion alongside vegetables.
How Nutritious Is Gelatinous joint tissue?
Nutrient density
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.
Satiety score
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.
Is Gelatinous joint tissue Processed?
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.
Does Gelatinous joint tissue Contain Allergens?
No known major allergens
Which Diets Is Gelatinous joint tissue Good For?
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
Gelatinous joint tissue Fat Profile
SATURATED
1.02g
MONOUNSATURATED
1.19g
POLYUNSATURATED
0.17g
Omega 6:3 ratio 3.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.