Marrow is a substance found inside the bones of animals. Sometimes it is edible, since it has a high nutritional value that can contribute to meeting daily requirements. It is a food with an intense flavor, which is why it is used in haute cuisine for the preparation of broths and funds.
Despite the fact that in traditional households there is a certain inclination to consume it, along with other offal items, in urban centers it is less common. However, it can be found in supermarkets. Learning how to use it properly can be useful in order to supplement the dietary allowance.
Nutritional value of marrow
The nutritional value of marrow will vary depending on the animal from which it comes. However, it is a fairly energetic food due to its fat content. On average, it usually has about 780 kilocalories per 100 grams, with 84 grams of fat.
It also stands out for its contribution of proteins of high biological value, since it contains 7 grams of them. However, it is devoid of carbohydrates.
On the other hand, the marrow stands out for concentrating micronutrients. Among them iron, phosphorus, calcium, magnesium and zinc. From the point of view of vitamins, it has those of group B and vitamin A. There is even a significant presence of vitamin D.
It is worth highlighting the lipid profile of marrow, since it provides essential fatty acids such as DHA and EPA, necessary for the proper functioning of the body. These guarantee brain development, especially in the early stages of life. They also help modulate levels of inflammation.
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