Meat
Bone
Water-buffalo bones—knuckles, marrow tubes, and meaty frames—build stocks with a deep, slightly sweet gelatin body. River and swamp buffalo worked as draft animals for centuries, so the skeleton is sturdy; roasted bones yield a brown, nutty broth that stands up to spices in South and Southeast Asian soups and Italian brodo styles alike. Blanch or rinse raw bones if a clear stock is wanted, then simmer gently for hours and strain. Roast first for darker colour and caramel notes. Marrow can be scooped from split long bones after roasting; leftover meat shreds enrich the pot. Cool quickly and lift fat if a lighter broth is preferred.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 16.1 g
- Saturated Fat 6.42 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.42 g
- Polyunsaturated Fat 3.21 g
- Cholesterol 74.1 mg
- Sodium 58.7 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30 g
- Water 47.9 g
- Energy 264 kcal
- Water 47.9 g
- Protein 30 g
- Fat 16.1 g
- Saturated Fat 6.42 g
- Monounsaturated Fat 6.42 g
- Polyunsaturated Fat 3.21 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 38.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.56 mg
- Vitamin B5 — Pantothenic Acid 0.71 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 562 mg
- Major Minerals 561 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 74.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.56 · vitamin-b5-pantothenic-acid: 0.71 · vitamin-b6: 0.47 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.2 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Village kitchens simmered water-buffalo bones for everyday soups and festival stews across South Asia.
Italian dairy-buffalo regions used bones for brodi that underpinned risotti and sauces.
Specialty butchers sold buffalo marrow bones to restaurants seeking gelatin-rich stocks.