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Collagen- and protein-rich broth
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
73
KCAL / 100G
Carbs
1.8g
· 10%
Protein
9.5g
· 52%
Fat
3.1g
· 38%
Fiber
0.1g
Vitamins
B12
0.55µg · 23% DV
B3
1.55mg · 10% DV
B2
0.09mg · 7% DV
B5
0.28mg · 6% DV
Minerals
Selenium
8.5µg · 15% DV
Sodium
260mg · 11% DV
Zinc
1mg · 9% DV
Phosphorus
65mg · 9% 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
1.05g
MONOUNSATURATED
1.35g
POLYUNSATURATED
0.25g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
Its warmth and fluid content can be soothing and easier to eat when appetite is low. It is not a treatment on its own, though, and it does not replace medical care for infection or serious illness.
Slow-cooked head and trotter tissues can provide gelatin and collagen-derived compounds, so the idea has some basis. Still, it is not a guaranteed fix for joint pain, and overall diet and health status matter more.
It usually fits better after training or as a regular meal because it provides protein in a warm, filling form. Before exercise, some people may find it too heavy, so a smaller portion is often more comfortable.
Skimming excess fat after resting the soup can make it feel less rich. Lemon, garlic, and simple spices can also brighten the flavor without making it heavier.
Many people do, especially in the morning, without any issue. But if you have reflux, a sensitive stomach, or use a lot of garlic and lemon, it may feel irritating rather than soothing.
That texture usually comes from gelatin released from connective tissue during long cooking. It is generally a normal characteristic of the soup, not a sign that it has gone bad.
Cool it promptly and keep it refrigerated in a sealed container. For best safety and quality, it is usually best eaten within 1–2 days, and it should be discarded if it smells sour or tastes off.
Yes, it freezes well when portioned into suitable containers. Thawing gently and reheating slowly helps preserve the texture better than rapid high heat.
Fresh vegetables, a simple salad, or lemony greens pair well and can make the meal feel less heavy. If you add bread, keeping the portion moderate may suit people aiming for a lower-carb meal pattern.
People with gout, high uric acid, reflux, or digestive sensitivity may need to be cautious, especially with large portions. Those who need to limit salt or who have chronic medical conditions should also consider how it fits into their overall diet.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.