1 serving (100 grams) contains 150 calories, 21.0 grams of protein, 7.0 grams of fat, and 0.0 grams of carbohydrates.
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Nutrition Information
Calories |
357.1 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 166.7 mg | 55% | |
| Sodium | 119.0 mg | 5% | |
| Total Carbohydrates | 0 g | 0% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 0 g | ||
| protein | 50 g | 100% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 23.8 mg | 1% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 357.1 mg | 7% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Beef cartilage
Beef cartilage is a nutrient-rich connective tissue found in cow joints, commonly utilized in various cuisines, especially in Asian dishes like soups and stews. This versatile ingredient is prized for its chewy texture and ability to absorb flavors during cooking. Packed with collagen, glucosamine, and chondroitin, beef cartilage supports joint health, skin elasticity, and overall connective tissue repair. It's low in fat and high in protein, making it a healthful addition to a balanced diet. However, its tough composition often requires slow cooking or pressure cooking to break down its fibrous structure into a palatable form. While cartilage itself is low in calories, preparation methods such as frying or heavy seasoning can increase its calorie content and sodium levels, so moderation is key. As a unique source of natural compounds beneficial for joint health, beef cartilage continues to find its place in traditional cooking and modern well-being practices.
