Meat
Bone
Camel bones are large, dense, and rich in collagen—ideal for long-simmered stocks that underwrite Gulf, North African, and Central Asian soups. Residual meat and marrow add body; roasted bones produce a darker, nuttier broth while pale bones keep a lighter desert-style stock. Crack or split long bones when marrow is wanted, rinse if blood is heavy, and simmer gently for many hours before straining. Cool and lift fat for cooking other dishes. The resulting gelatin sets firm when chilled and re-melts cleanly into stews and rice pots.
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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 6.44 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.44 g
- Polyunsaturated Fat 3.22 g
- Cholesterol 73.9 mg
- Sodium 58.1 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30.1 g
- Water 48.1 g
- Energy 265 kcal
- Water 48.1 g
- Protein 30.1 g
- Fat 16.1 g
- Saturated Fat 6.44 g
- Monounsaturated Fat 6.44 g
- Polyunsaturated Fat 3.22 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 37.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.71 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 9.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
- Minerals 583 mg
- Major Minerals 581 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 73.9 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: 4.71 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.33 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 9.4 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Bedouin and oasis kitchens simmered camel bones for everyday broths after slaughter.
Maghrebi cooks used camel bone stock as a base for spice-laden stews.
Specialty butchers in camel-rearing regions sold marrow bones to urban restaurants.