Elbow bone soup is the most nutritious. This part of the bone contains a lot of bone marrow, and the content of collagen is also high, so the stewed soup is white and nutritious.
Spinal soup is the hottest. If it is used to make soup, it is best to choose the middle and rear section connected with the tail. The vertebrae in the front section are suitable for dipping in sauce. There is not much meat on the spine and the fat content is relatively low, which is suitable for stewing in summer.
The nutrition of beef bone soup is the most easily absorbed. Compared with pigs, the nutrients in bovine bones are more easily absorbed. 96% of the nutrients in beef can be absorbed by human body, which is the highest among all kinds of meat.
It should be noted that the longer the boiling time, the better. Generally speaking, 1- 1.5 hours is enough. Thick soup stewed for a long time, or soup boiled with pig bones, chicken feet, skinned poultry, fat meat, etc., contains a lot of saturated fat and tastes greasy. This soup is irritating to the gastrointestinal tract, so it is not suitable for pregnant women.