Neck Broth
Neck Broth is a rich, savory soup made by slow-simmering the neck bones of animals like beef, pork, or lamb. The long cooking process extracts deep flavor and collagen from the bones, creating a nourishing broth often enjoyed on its own or as a base for other dishes. It's a staple in many cuisines, particularly in East Asian and Eastern European home cooking.
🍽️ Nutrition at a glance
This broth is typically very low in carbohydrates and fat, with a moderate amount of protein derived from the collagen and meat. It's an excellent source of minerals like phosphorus and magnesium, and a single cup generally contains around 40-70 calories, depending on the specific animal and preparation.
Nutrition breakdown
| Calories | 50 kcal |
| Protein | 8 g |
| Carbs | 0 g |
| Fat | 2 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 450 mg |
| Phosphorus | 120 mg |
| Magnesium | 15 mg |
| Potassium | 180 mg |
| Selenium | 6 mcg |
| Vitamin B12 | 0.5 mcg |
| Zinc | 1.2 mg |
| Copper | 0.1 mg |
| Niacin (B3) | 2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Neck broth is prized for its high collagen content, which gives it a silky, gelatinous texture when chilled—a sign of a well-made, nutrient-dense broth. Culturally, it's often considered a comforting, restorative food, valued for its warming properties and as a foundational element in soups and stews.
