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Bone broth, collagen, mineral-rich
In season: Winter · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Trotter soup broth (250 g) has 88 calories. That works out to 35 calories per 100 g. It contains 0.8 g of carbs, 13.8 g of protein, 3 g of fat and 0 g of fiber. Its 0.4 µg of B12 covers 16% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 250 g
88
KCAL / 250G
Carbs
0.8g
· 0% DV
Protein
13.8g
· 28% DV
Fat
3g
· 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 4% · Protein 65% · Fat 31%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 88 kcal | |
| Total fat | 3 g | 4% |
| Saturated fat | 1.25 g | 6% |
| Trans fat | 0 g | |
| Sodium | 450 mg | 20% |
| Total carbohydrate | 0.8 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 13.8 g | 28% |
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 cup (medium) | 250 g | 88 kcal |
| 100 g | 100 g | 35 kcal |
| 1 cup (small) | 150 g | 53 kcal |
| 1 bottle (small) | 200 g | 70 kcal |
| 1 serving (small) | 200 g | 70 kcal |
| 1 serving (large) | 300 g | 105 kcal |
| 1 bottle (medium) | 330 g | 116 kcal |
| 1 cup (large) | 350 g | 123 kcal |
| 1 bottle (large) | 500 g | 175 kcal |
Calculated from 35 calories per 100 g.
Trotter soup broth is the flavorful liquid made by slowly simmering animal feet, which release gelatin and flavor into the cooking water. In Turkish-style paça, the feet are commonly from sheep, goats, or calves; recipes and seasonings vary.
To make trotter soup broth, clean the feet thoroughly, cover them with water, and simmer gently until the connective tissue softens and flavors the liquid. Skim the foam, then strain the broth; garlic and vinegar are often added when serving Turkish paça.
Yes. Trotter soup broth contains gelatin formed when collagen in the feet breaks down during slow cooking. This gives chilled broth its characteristic set texture, but eating it does not mean that the collagen goes directly to your joints or skin.
Trotter soup broth can set like jelly because gelatin released from the feet thickens the liquid as it cools. This is normal and does not by itself mean the broth has spoiled; gentle reheating usually returns it to a liquid state.
Not necessarily. Turkish paça-style trotter soup broth is often made from sheep, goat, or calf feet, while other cuisines may use pork trotters. If the animal source matters to you, ask the cook or seller how that particular broth was prepared.
Serve Turkish trotter soup broth hot, often with garlic and vinegar added to taste. Some versions are finished with a lemony egg-and-flour mixture when made into soup, but the broth itself can also be served without that thickened preparation.
Clean the feet thoroughly before cooking, rinse them well, and skim the foam during the first boil to reduce strong odors in trotter soup broth. A gentle simmer and serving additions such as garlic and vinegar can help balance the remaining aroma.
Keep trotter soup broth in a covered container in the refrigerator and use it within three to four days. Refrigerate it promptly rather than leaving it at room temperature; discard it if it develops mold, an unusual appearance, or a sour smell.
Yes, trotter soup broth freezes well. Let it cool, divide it into airtight portions, and freeze; thaw it in the refrigerator and reheat it thoroughly before serving. Its gelatinous texture after chilling is normal and should loosen as it warms.
Trotter soup broth does not cure colds or treat joint pain. Its warmth and liquid may feel soothing, and it provides gelatin, but there is not good evidence that drinking it shortens an infection or repairs painful joints.
Vitamins
B12
0.38µg · 16% DV
B5
0.3mg · 6% DV
B2
0.08mg · 6% DV
B3
0.75mg · 5% DV
Minerals
Sodium
450mg · 20% DV
Zinc
1.25mg · 11% DV
Phosphorus
75mg · 11% DV
Selenium
5µg · 9% DV
Potassium ⭐
113mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 88 calories in 1 cup (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.
Trotter soup broth is the savoury cooking liquid made by simmering animal feet—often lamb or beef—for a long time. In Turkey, it is the base of paça çorbası, a traditional soup; the gelatin released from the connective tissue can give the broth a lightly set texture when chilled.
It is usually served hot, sharpened with garlic and vinegar or lemon, and sometimes finished with chilli oil. You can sip it on its own or have it with bread, as part of a warming meal. It provides 5.5 g of protein per 100 g. For a lighter bowl, skim off the fat and brighten the broth 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.25g
MONOUNSATURATED
1g
POLYUNSATURATED
0.25g
Omega 6:3 ratio 1.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.