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Rich in collagen and protein, low fat, bone marrow fibers
In season: Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Trotter fibers (80 g) has 76 calories. That works out to 95 calories per 100 g. It contains 0 g of carbs, 15.6 g of protein, 1.8 g of fat and 0 g of fiber. Its 0.6 µg of B12 covers 23% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 80 g
76
KCAL / 80G
Carbs
0g
· 0% DV
Protein
15.6g
· 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 0% · Protein 79% · Fat 21%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 76 kcal | |
| Total fat | 1.8 g | 2% |
| Saturated fat | 0.56 g | 3% |
| Trans fat | 0 g | |
| Sodium | 52 mg | 2% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 15.6 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 serving (medium) | 80 g | 76 kcal |
| 1 serving (small) | 50 g | 48 kcal |
| 1 piece (medium) | 60 g | 57 kcal |
| 100 g | 100 g | 95 kcal |
| 1 serving (large) | 120 g | 114 kcal |
| 2 piece (large) | 120 g | 114 kcal |
Calculated from 95 calories per 100 g.
Trotter fibers are the strands of meat and connective tissue pulled from cooked feet after the bones are removed. They are a solid ingredient, not the same thing as the broth made by simmering trotters.
Make trotter fibers by cooking trotters until the meat and connective tissue loosen from the bones, then removing and shredding the edible pieces. Check carefully for small bone fragments before serving.
Add trotter fibers to soup after removing them from the bones and shredding them. They are commonly served in the cooking broth; garlic, vinegar, lemon, or chili can be added at the table for extra flavor.
Yes, trotter fibers contain collagen from connective tissue. During cooking, some collagen breaks down into gelatin, which can make the broth set or thicken as it cools. That does not mean eating it guarantees a particular health benefit.
Trotter fibers are the solid pieces of meat and connective tissue taken off the cooked feet; trotter broth is the liquid left from cooking them. They can be served together, but they have different textures and uses.
Trotter fibers and their cooking liquid can seem gelatinous when chilled because collagen from connective tissue breaks down into gelatin during cooking. The texture usually softens again when the food is warmed.
Clean the trotters thoroughly before cooking and discard the first blanching water to reduce the strong smell in trotter fibers. Onion, bay leaf, or peppercorns in the fresh cooking liquid can also help mellow the aroma.
Cooked trotter fibers keep for 3–4 days in a covered container in the refrigerator. Cool and refrigerate them promptly, and discard any that have sat at room temperature for more than two hours.
Yes, trotter fibers freeze well. Cool them, pack them in airtight portions, and thaw them in the refrigerator before reheating until hot throughout; freezing them with a little broth can help prevent drying.
No, trotter fibers are not a proven treatment for joint pain or joint disease. They provide collagen-containing connective tissue, but eating them does not guarantee that collagen will relieve symptoms or act on a particular joint.
Vitamins
B12
0.56µg · 23% DV
B3
0.96mg · 6% DV
B2
0.03mg · 2% DV
B5
0.12mg · 2% DV
Minerals
Zinc
1.2mg · 11% DV
Selenium
5.6µg · 10% DV
Phosphorus
68mg · 10% DV
Iron
0.88mg · 5% DV
Sodium
52mg · 2% DV
Potassium ⭐
36mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 76 calories in 1 serving (medium) (80 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.
Trotter fibers are the tender strands of meat and connective tissue picked from a pig, sheep or cow’s foot after a long simmer. They are most often eaten as part of a trotters’ broth or soup rather than as a dish on their own. In Turkish cooking, the strands may be served in the broth, with garlic, vinegar or lemon alongside.
Their texture is soft and slightly gelatinous, with a rich, savory flavor. Add them to a bowl of soup or serve a small portion with a simple side. They are protein-rich and relatively low in fat: a 100 g portion provides 19.5 g of protein and 2.2 g of fat. For a lighter bowl, skim the fat from the cooking liquid before serving.
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.
High
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
0.56g
MONOUNSATURATED
0.56g
POLYUNSATURATED
0.16g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.