NFH Beef Bone Broth Protein

NFH’s slow-simmered, traditionally made beef bone broth is made from the bones
and connective tissues of New Zealand grass-fed cattle. Bone broth is a rich source of
collagen, featuring the entire spectrum of amino acids as well as vitamins B3, B6, and B12. The smooth flavour and soothing aroma of fermented ginger adds a subtle finish to the flavour profile while amplifying its health benefits.

Per 3 rounded tbsp. (30 g)

Nutrition Facts
Per 3 rounded tbsp. (30 g)
Calories 110
Total Fat 0 g (0%)
Saturated 0 g (0%)
+ Trans 0 g (0%)
Cholesterol 0 mg
Sodium 270 mg (12%)
Potassium 125 mg (3%)
Total Carbohydrate 3 g
Fibre 1 g (4%)
Sugars 0 g (0%)
Protein 25 g
Calcium 0 mg (0%)
Iron 0.3 mg (2%)
Niacin (B3) 1.75 mg (11%)
Vitamin B6 0.25 mg (15%)
Vitamin B12 0.8 μg (33%)
Selenium 2.5 μg (5%)
Molybdenum 4 μg (9%)
* 5% or less is a little, 15% or more is a lot

Typical Amino Acid Profile
(g/portion of 30 g)**

Glycine. . . . . . . . . . . . . . . . . . . . . . . . 4.975
Proline. . . . . . . . . . . . . . . . . . . . . . . . 2.885
Glutamic acid. . . . . . . . . . . . . . . . . . . 2.796
Hydroxyproline. . . . . . . . . . . . . . . . . 2.601
Alanine. . . . . . . . . . . . . . . . . . . . . . . . 2.125
Arginine. . . . . . . . . . . . . . . . . . . . . . . 1.913
Aspartic acid. . . . . . . . . . . . . . . . . . . 1.520
Lysine*. . . . . . . . . . . . . . . . . . . . . . . . 0.967
Leucine*. . . . . . . . . . . . . . . . . . . . . . . 0.955
Serine. . . . . . . . . . . . . . . . . . . . . . . . . 0.748
Valine*. . . . . . . . . . . . . . . . . . . . . . . . 0.716
Phenylalanine*. . . . . . . . . . . . . . . . . . 0.582
Threonine*. . . . . . . . . . . . . . . . . . . . . 0.523
Isoleucine* . . . . . . . . . . . . . . . . . . . . 0.422
Tyrosine. . . . . . . . . . . . . . . . . . . . . . . 0.308
Histidine*. . . . . . . . . . . . . . . . . . . . . . 0.264
Methionine* . . . . . . . . . . . . . . . . . . . 0.212
Tryptophan*. . . . . . . . . . . . . . . . . . . 0.039
Cysteine. . . . . . . . . . . . . . . . . . . . . . . 0.022
Taurine. . . . . . . . . . . . . . . . . . . . . . . . 0.022

* Essential amino acid

Enhance the protein content of soups, stews, and sauces; or serve it solo as a delicious bouillon “on-the-go.” For a broth: Add 3 rounded tbsp. (30 g) per 300 ml of hot water; if needed, add more water. Salt to taste. Keep in a cool and dry place. Colour and smell may vary from one lot to another.