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Also known as: cow foot
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, calf's foot is highly nutritious, particularly for its high collagen and gelatin content. These components support joint health, skin elasticity, and gut integrity, while providing essential minerals like calcium and magnesium.
A 100g serving of calf's foot contains approximately 147 calories and 19.4g of protein. It is a high-protein food with 0g of carbohydrates and about 7.6g of fat, making it a lean choice for muscle repair.
Yes, calf's foot is excellent for the keto diet as it contains zero carbohydrates. Its high protein content and healthy fats fit well within low-carb and ketogenic nutritional frameworks.
The gelatin produced from cooking calf's foot aids digestion by binding with water to help food move through the digestive tract. It also contains glycine, an amino acid that supports neurotransmitter function and promotes restful sleep.
Calf's foot is best prepared through slow cooking, such as simmering in soups, stews, or stocks for several hours. This long process is necessary to break down the tough connective tissue into a rich, nutritious gelatin.
Calf's foot has a very mild, subtle beef flavor. Its primary contribution to dishes is its unique gelatinous texture and the deep richness it adds to liquids rather than a strong meaty taste.
Yes, calf's foot is naturally gluten-free as it is a pure animal product. It is a safe protein source for individuals with celiac disease or gluten sensitivities, provided it is not prepared with flour-based thickeners.
calf's foot is a versatile ingredient found in cuisines around the world. With 147 calories per 100g and 19.4 grams of protein, it's a nutritious addition to many dishes.
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Fresh calf's foot should be stored in the coldest part of the refrigerator and used within 1-2 days. For long-term storage, it can be frozen for up to 9 months if wrapped tightly in airtight packaging.
Yes, you should thoroughly scrub and rinse calf's foot under cold water before use. Many recipes also recommend blanching the feet in boiling water for 5-10 minutes and then rinsing again to ensure a clear and clean-tasting stock.
Yes, calf's foot is one of the best natural sources of collagen. Regular consumption can provide the amino acids necessary to maintain cartilage, reduce joint pain, and improve overall bone density.