Bone broth contains a variety of minerals?
Bone broth, a staple in traditional cuisines, is often praised for its rich flavour and nutritional benefits. But where do these nutrients actually come from?
Contrary to popular belief, most minerals in stocks and broths do not originate from bones, but rather from vegetables. According to Lawrence Dubois from Salt Springs Natureworks, a venison broth was found to contain around 18 mg of minerals per cup, with vegetables and herbs being the primary contributors.
Traditionally, broths and stocks have been complementary to meat and vegetable dishes, providing a deep-rooted flavour and copious amounts of protein. However, the primary nutritional profile of bone broth—including collagen, amino acids, and major minerals—comes from the bones and connective tissues themselves.
Vegetables and herbs, such as onions, carrots, celery, garlic, parsley, thyme, or bay leaves, contribute additional vitamins, minerals, and antioxidants to the broth. Salt and seasonings, like sea salt and black pepper, can boost the sodium and trace mineral content, though these are typically minor contributors compared to the main nutrients from bones. Acidic ingredients, such as vinegar or lemon juice, can help facilitate the extraction of minerals from the bones, but they themselves do not supply significant minerals.
Interestingly, vegetable scraps such as carrot tops, outer onion layers, celery tips, and the like, added to the stewing pot of stock, are one of the primary sources of minerals and other nutrients. Stocks with the highest tested mineral scores had the most vegetable matter.
It's worth noting that the primary nutritional profile of bone broth comes from the bones and connective tissues themselves. Any additional nutrients from vegetables, herbs, or seasonings are secondary and contribute a much smaller portion to the overall mineral and nutrient content.
Bone broth is not a significant source of calcium or other nutrients, with USDA figures showing calcium ranging from 9 to 14 mg per cup. However, it plays a protective, nutritionally balancing role in modern muscle meat-rich diets, providing beneficial compounds such as gelatin, chondroitin, and more.
Recipes to try include Turkey Bone Broth, Medicinal Mushroom Broth, Turkey and Wild Rice Soup, and Carrot Leek Soup. So, the next time you're in the kitchen, don't forget to save those vegetable scraps for a more nutrient-dense broth!
- The primary minerals in bone broth are not sourced from bones, but rather from vegetables, as verified by Lawrence Dubois from Salt Springs Natureworks.
- In traditional cooking, broths and stocks are often used to flavor and enrich protein-rich meat and vegetable dishes.
- The nutritional benefits of bone broth, such as collagen, amino acids, and major minerals, come primarily from the bones and connective tissues.
- Vegetables and herbs like onions, carrots, celery, garlic, parsley, thyme, bay leaves, and vegetable scraps provide additional vitamins, minerals, and antioxidants to the bone broth.
- Healthy cooking can involve using bone broth as a base for a variety of recipes, ranging from turkey bone broth to carrot leek soup, incorporating global cuisines and the benefits of healthy cooking.
- Bone broth does not contain significant amounts of calcium or other nutrients, but it does play a balancing role in modern diets, providing beneficial compounds such as gelatin and chondroitin.
