Nutrients in broth

Skin, bone and cartilage are all used in broth cooking, and their main constituents are collagen proteins. When bones are simmered for many hours, collagen is slowly broken down to smaller proteins that form gelatin. Gelatin is the jelly-forming component of the final bone broth when cooled.

Gelatin contains amino acids - vital building blocks our body makes use of when forming proteins. Bone broth is a valuable source of these building blocks, because bone contains many of the amino acids our body needs to build new proteins. If the supply of amino acids in your diet is low, your body can suffer a protein deficit, and broth can be a useful source of replenishment.