How would I go about determining the nutrition information on homemade bone broth? I don’t often track my intake, but sometimes like to. When I enter bone broth in the various tracking apps, it is absurd the vast differences in bone broth nutrition!!
The one I just made, I used 3 chicken carcasses, a handful of carrots, celery and egg shells, a generous couple swigs of ACV, and a generous portion of salt. Slow cooked for 24 hours to a gelatinous perfection, then strained of all the above.
Honestly if I were you I wouldn’t get too hung up on it – I know it doesn’t answer your question, but I don’t really think the difference between homemade and storebought is going to be hugely different. I just googled “chicken broth” and it seems like they are 15-30 cal/cup. Unless you are drinking litres and litres of it per day, I doubt that 15 cal would make a huge difference. Based on this, I would think that most (not all, but most) of the fats, carbs and protein would be removed when you take out the solids.
If you’re worried about sodium, that’s a different story – but you could do the math by measuring how much salt you add. There may be a small amount of sodium from your other ingredients (namely, the chicken) but again I think it would be so negligible in this case that I wouldn’t worry too much.
I guess my biggest question came down to protein. When I enter bone broth in cronometer, I get these kinds of variances. I would assume homemade would be closer to the 2 1/2 or 8 grams, but that’s why I was curious how to figure it up. Thanks for replying!!
