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Traditional broth-based soup rich in collagen and protein
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 bottle (medium) of Maraş-style head and trotter soup (250 g) has 195 calories. That works out to 78 calories per 100 g. It contains 3.5 g of carbs, 23 g of protein, 9.5 g of fat and 0 g of fiber. Its 2.3 µg of B12 covers 94% of the Daily Value. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Selected: 1 bottle (medium) · 250 g
195
KCAL / 250G
Carbs
3.5g
· 1% DV
Protein
23g
· 46% DV
Fat
9.5g
· 12% 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 7% · Protein 48% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 195 kcal | |
| Total fat | 9.5 g | 12% |
| Saturated fat | 3.13 g | 16% |
| Trans fat | 0.1 g | |
| Sodium | 800 mg | 35% |
| Total carbohydrate | 3.5 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 23 g | 46% |
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 bottle (medium) | 250 g | 195 kcal |
| 100 g | 100 g | 78 kcal |
| 1 cup (small) | 180 g | 140 kcal |
| 1 serving (small) | 220 g | 172 kcal |
| 1 cup (medium) | 250 g | 195 kcal |
| 1 serving (medium) | 300 g | 234 kcal |
| 1 cup (large) | 320 g | 250 kcal |
| 1 serving (large) | 400 g | 312 kcal |
| 1 bottle (double) | 500 g | 390 kcal |
Calculated from 78 calories per 100 g.
Maraş-style head and trotter soup is made by simmering an animal’s head and feet, commonly from sheep or cattle, until the meat and connective tissue soften. The meat is removed from the bones and often returned to the broth, which may become rich and gelatinous.
Maraş-style head and trotter soup is traditionally prepared by cleaning the head and feet thoroughly, then simmering them slowly until tender. The meat is picked from the bones and added back to the strained broth; recipes vary in whether they thicken or season it during cooking.
Maraş-style head and trotter soup uses meat and connective tissue from the head and feet, while Turkish tripe soup is made from the stomach lining. Their textures and flavors differ: head-and-trotter broth can be gelatinous, whereas tripe soup has distinct pieces of tripe.
Yes. Slow cooking can release collagen from the connective tissue in the head and feet into Maraş-style head and trotter soup. Your body digests that collagen into amino acids, so the soup should not be treated as a cure for joint or skin problems.
Maraş-style head and trotter soup is often served hot with garlic vinegar, lemon, and sometimes chili oil or spiced butter. Add the sharp or spicy condiments a little at a time at the table so you can adjust the flavor without overwhelming the broth.
Maraş-style head and trotter soup does not cure a cold. A hot bowl may feel soothing and contributes fluid, but there is no reason to regard it as a treatment or as a special way to strengthen immunity.
Maraş-style head and trotter soup can set into a jelly-like texture when chilled because collagen released from the head and feet forms gelatin as the broth cools. It usually loosens again when reheated; this texture alone does not mean the soup has spoiled.
Refrigerate leftover Maraş-style head and trotter soup promptly in a covered container, rather than leaving it out to cool for hours. Eat it within a few days, reheat only the portion you need until thoroughly hot, and avoid repeatedly cooling and reheating the whole batch.
To reduce the smell of Maraş-style head and trotter soup, clean the head and feet thoroughly and briefly boil them, then discard that first water. Continue cooking in fresh water with good ventilation; add garlic and vinegar at serving rather than relying on them to mask poor cleaning.
Yes, you can use a pressure cooker for Maraş-style head and trotter soup to shorten the cooking time needed to soften the head and feet. Follow your cooker’s instructions for the amount of liquid and pressure release, then check that the meat is tender before picking it from the bones.
Vitamins
B12
2.25µg · 94% DV
B3
4mg · 25% DV
B5
0.8mg · 16% DV
B2
0.2mg · 15% DV
Minerals
Selenium
21µg · 38% DV
Sodium
800mg · 35% DV
Phosphorus
180mg · 26% DV
Zinc
2.75mg · 25% DV
Potassium ⭐
275mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 195 calories in 1 bottle (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.
Maraş-style head and trotter soup is a traditional soup associated with Kahramanmaraş in southern Turkey. It is made by slowly simmering a sheep’s or calf’s head and feet, allowing the meat and bones to give the broth a rich, full-bodied texture. Recipes vary from kitchen to kitchen.
Served piping hot, it is often seasoned with garlic, vinegar, lemon and chilli, and may come with bread. In Turkey it is a hearty choice on cold days or whenever a substantial meal is wanted. The meat-based broth provides protein and collagen; it contains 9.2 g of protein per 100 g. For a lighter bowl, skim off some of the fat and brighten the flavour with lemon and garlic.
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.13g
MONOUNSATURATED
3.88g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 5.5:1
Above the ideal 4:1 (5.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.