Beef broth is essentially a soup base made by boiling the bones of beef. It is typically made with bones and also contains a small amount of meat sticking to the bones.
Although beef is rich in dietary protein, however, beef broth is not a high-protein food. According to the USDA National Nutrient Database, 1 cup of ready-to-serve beef broth provides almost 3 grams of protein.
We should dig in! Beef broth when cooked with bones still has a good amount of joint tissue on them that tissue cooks down and dissolves into the broth.
What is bone broth made of?
It is typically made with bones and also contains a small amount of meat sticking to the bones. It’s then strained to separate the solids from the liquid. The liquid, often salted and seasoned, is the famous bone broth.
Did people drink bone broth in the past?
Anthropologists think people drank liquid infused with bones and other animal parts as early as prehistoric times. People all over the planet make bone broth from the animals that live nearby. The popular Japanese ramen dish tonkatsu — “pork bone broth” in English — is one example.
How much iron is in bone broth?
The lab broth contained 4.1 milligrams of iron per liter. That’s a little better, especially if you’re a man, considering the RDA for iron is 8 mg for men and 18 mg for women. We’re looking at 51.25% if you’re a man and almost 23% if you’re female. Still, how much bone broth can one consume?
How much iron is in a steak?
A serving of beef steak: 2.83 mg of iron (16% DV). If you’re a meat person, chances are you love your beef and know it well. Whichever cut of beef you decide to go with, you will rake in the iron. For instance, a bottom round cut of beef, braised, offers 2 mg of iron per 3 oz serving.