Does Broth Have Protein? Understanding the Nutritional Differences

November 12, 2025 •

3 min read

While many view broth as a simple, flavorful base, the protein content varies dramatically depending on the type. A cup of bone broth can deliver up to 10 grams of protein, yet standard vegetable broth often provides less than 1 gram.

Quick Summary

The protein level in broth is highly dependent on its preparation; bone broth is a substantial source of protein and amino acids, while vegetable broth is not.

Key Points

Bone Broth is Protein-Rich: A single cup of bone broth can contain up to 10 grams of protein, primarily sourced from collagen.
Protein from Collagen: The protein in bone broth comes from the breakdown of collagen from animal bones, which turns into gelatin when simmered.
Vegetable Broth is Low in Protein: Vegetable broth typically provides very little protein, often less than one gram per cup.
Homemade vs. Store-bought Varies: Homemade bone broth often has a richer nutritional profile, but many store-bought bone broths are still high in protein. Standard broths can be low in protein and high in sodium.
Boost Protein with Additions: You can easily increase the protein in any broth by adding ingredients like beans, lentils, meat, nutritional yeast, or Greek yogurt.
Broth Protein Offers Benefits: The amino acids in bone broth may support joint health, gut health, muscle repair, and increase satiety.

The Protein Powerhouse: Why Bone Broth Stands Out

The short answer is yes, broth does have protein, but the quantity and quality differ significantly depending on the ingredients and preparation. Bone broth, in particular, is a standout source of protein and other nutrients, primarily due to its long simmering process. By slow-cooking animal bones, joints, and connective tissues, collagen and other amino acids are released into the liquid, resulting in a protein-rich, gelatinous liquid. In contrast, a standard vegetable broth is simmered with plant-based ingredients that contain very little protein, making it primarily a source of vitamins and minerals rather than protein.

The Source of Protein in Animal-Based Broths

The protein found in bone broth is primarily collagen, the most abundant protein in the human body. During the long cooking time, this collagen breaks down into gelatin, which is composed of amino acids like proline, glycine, and glutamine. These amino acids play critical roles in the body, supporting various bodily functions, including digestive health, muscle maintenance, and joint repair. The concentration of protein can vary, but a well-prepared bone broth can offer a significant amount per cup, with some brands reporting up to 20 grams.

Homemade vs. Store-Bought Protein Content

The nutritional value, including protein content, can differ between homemade and store-bought broths. Homemade versions give you complete control over the ingredients and cooking time. By using high-quality, marrow-rich bones and simmering for an extended period, you can maximize the protein and nutrient extraction. Store-bought products can be more inconsistent. While many packaged bone broths are high in protein, some standard broths or stocks offer minimal protein and may be loaded with sodium. Always check the nutrition label when purchasing.

Tips for Boosting Protein in Any Broth

If you want to increase the protein in a standard or vegetable broth, consider these additions:

Add Cooked Meat or Poultry: Stir in shredded chicken, beef, or small meatballs.
Include Beans and Legumes: Cooked lentils, chickpeas, or white beans can add fiber and significant protein.
Stir in Nutritional Yeast: This vegan favorite adds a cheesy, savory flavor and about 4 grams of protein per tablespoon.
Blend in a White Bean Purée: For a creamy, dairy-free texture, purée white beans and blend them into your soup base.
Add Quinoa or Other Grains: Protein-rich grains like quinoa or spelt can be cooked directly in the broth.
Use Eggs: Whisk a beaten egg into hot broth for a classic egg drop soup, or poach an egg in it.

Protein Comparison: Broth vs. Bone Broth


Broth Type	Typical Protein per Cup	Source of Protein	Other Noteworthy Nutrients
Bone Broth (Beef)	9–10 grams	Collagen from bones and connective tissue	Minerals (calcium, magnesium, phosphorus), amino acids
Regular Broth (Chicken)	1–3 grams	Small amounts from meat, vegetables, and other ingredients	Varies, usually lower in concentrated nutrients
Vegetable Broth	Less than 1 gram	Trace amounts from vegetables	Vitamins and minerals, antioxidants

The Functional Benefits of Broth Protein

The amino acids derived from the collagen in bone broth are praised for potential health benefits. For example, some studies suggest that glycine, one of the key amino acids, can help improve sleep quality. The glutamine content may help maintain the integrity of the intestinal wall, potentially benefiting those with 'leaky gut' or other gastrointestinal issues. Furthermore, the protein and gelatin can contribute to a feeling of fullness, which may assist with weight management. While bone broth is often highlighted for these benefits, it's important to remember that it is a supplement to a balanced diet, not a replacement for whole foods. You can learn more about the distinction between broth and stock from this reliable source: Savoring the benefits of bone broth: Worth a taste?.

Conclusion

Ultimately, whether broth has protein depends on its type. Bone broth, derived from a long simmer of animal bones, is a rich source of protein and valuable amino acids like collagen and gelatin. In contrast, vegetable broth is not a meaningful source of protein. By understanding these nutritional differences, you can select the right broth for your dietary needs or enhance its protein content with strategic additions. For those seeking a low-calorie, high-protein supplement, particularly one that may offer benefits for joints, gut health, and satiety, bone broth is the clear choice.

Frequently Asked Questions

Bone broth typically has the most protein due to the long simmering process that extracts collagen from animal bones. A cup can contain around 9–10 grams of protein, significantly more than standard broths.

Yes, bone broth is considered a high-quality protein source that can support muscle mass. The amino acids provided help with muscle maintenance and repair.

A standard cup of regular chicken or beef broth contains a moderate amount of protein, typically between 1 and 3 grams. This is much less than bone broth.

Vegetable broth has minimal protein. It is primarily a source of vitamins and minerals, with a cup usually containing less than 1 gram of protein.

Homemade broth, particularly bone broth, can have a higher protein content than many store-bought options because you control the ingredients and simmering time. However, many quality store-bought bone broths are also rich in protein.

Yes, you can boost the protein in any broth by adding ingredients such as cooked shredded meat, lentils, beans, protein powder, or nutritional yeast.

Yes, when collagen is cooked and broken down into gelatin and amino acids, it becomes easier for the body to digest and absorb. These amino acids can then be utilized to build and repair body tissues.

The collagen in bone broth is not a complete protein because it lacks sufficient amounts of one or more essential amino acids. However, it still provides beneficial amino acids like glycine, proline, and glutamine.