Overview
Pork bones are skeletal cuts with attached marrow and connective tissue used to prepare stocks and ramen broth.
Food note
Rinse or blanch before long simmering when a cleaner broth is desired. Keep raw bones refrigerated and cook or freeze promptly.
Pros
- Collagen source
- Stock foundation
- Marrow-derived flavor
Cons
- Variable edible yield
- Potentially high fat
- Requires long cooking
Calories by servingShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 205 kcal | 17 g | 0 g | 15 g |
Per 50 g50 g | 102.5 kcal | 8.5 g | 0 g | 7.5 g |
Per 100 g100 g | 205 kcal | 17 g | 0 g | 15 g |
Per 150 g150 g | 308 kcal | 25.5 g | 0 g | 22.5 g |
Per 200 g200 g | 410 kcal | 34 g | 0 g | 30 g |
Per 250 g250 g | 513 kcal | 42.5 g | 0 g | 37.5 g |