Meat
Bone
Crocodile bones—especially frame and joint pieces after filleting—make a light, collagenous stock with a clean, slightly sweet aroma. They are smaller and more delicate than large mammal bones; long aggressive boiling can cloud the pot without adding much depth compared with careful simmering. Rinse, simmer gently with aromatics, and strain. The stock suits Asian-style soups and sauces for crocodile dishes. Roast briefly first only if a deeper colour is wanted; pale stocks are more traditional for this mild meat.
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 16.3 g
- Saturated Fat 6.51 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.51 g
- Polyunsaturated Fat 3.27 g
- Cholesterol 71.4 mg
- Sodium 57.9 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 29.8 g
- Water 47.6 g
- Energy 266 kcal
- Water 47.6 g
- Protein 29.8 g
- Fat 16.3 g
- Saturated Fat 6.51 g
- Monounsaturated Fat 6.51 g
- Polyunsaturated Fat 3.27 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 36 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.23 mg
- Vitamin B5 — Pantothenic Acid 0.57 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.3 µg
- Minerals 606 mg
- Major Minerals 605 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 71.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.23 · vitamin-b5-pantothenic-acid: 0.57 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.3 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.3 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Camp cooks simmered crocodile frames for broth after removing choice meat.
Farm processors diverted bones to stock for on-site restaurants and pet food.
Specialty chefs used crocodile bone broth in tasting-menu sauces.