Bone broth is the clear, protein-rich liquid obtained by simmering meaty joints and bones in water. It distinguishes itself from stock due to its lengthy cooking time. Much like stock, it can be used as a base for soups, stews and risottos.
Bone broth is a liquid containing brewed bones and connective tissues. To make bone broth, people use cow, chicken, and even fish bones. Drinking bone broth may be beneficial for the joints and digestive system, among other things.
The bones and tissues of many types of animal may make good bone broth. Bone broth also contains other important nutrients, especially minerals, derived from these tissues. This may make bone broth a beneficial dietary supplement for many people.
Simmering the bones in water with some vinegar helps release nutrients from the marrow within the bones, as well as break down other tissues into the water. The result is a flavourful, nutritious broth.
Bones themselves are rich in vitamins and nutrients, including calcium, magnesium, and phosphorous.
Also, brewing connective tissue into bone broth provides the body with natural compounds from the cartilage.
Tissues and bones also contain collagen. Cooking collagen turns it to gelatin, which provides the body with amino acids, which are the building blocks of proteins.
It is not possible to say how much of any nutrient will be in a particular batch of bone broth, since this largely depends on the type and quantity of the bones and tissues that went into it.
However, it may be best to include many different types of bones and tissues for the highest amount of nutrients.
Bone marrow is rich in nutrients such as:
- iron
- vitamins A and K
- fatty acids
- selenium
- zinc
- manganese
Bone broth may provide trace amounts of these nutrients, and many claim that consuming it is an easy way to take in these nutrients in a form that is easier to digest.
Adding other ingredients, such as vegetables, to the broth may also add additional nutrients.
