How much potassium is in home made bone broth?

December 18, 2025 •

3 min read

Available research shows the nutritional composition of homemade broths can vary substantially based on cooking duration, raw materials, and other factors. This means the amount of potassium is in home made bone broth is highly variable and often not as consistently high as some proponents claim.

Quick Summary

The potassium content in homemade bone broth varies significantly with recipe specifics like ingredients and cook time. Strategic additions of vegetables and acid can boost its mineral profile.

Key Points

Variable Content: The amount of potassium in home made bone broth can range from near zero to over 400 mg per cup depending on the recipe.
Ingredients Are Key: The most effective way to boost potassium is by adding potassium-rich vegetables, not just relying on the bones.
Not a Primary Source: While beneficial, bone broth is not a potent potassium source compared to whole foods like potatoes.
Add Acidity: Including a tablespoon of vinegar can aid in extracting minerals from the bones during the simmering process.
Be Mindful of Health: Individuals with kidney disease should be cautious with high potassium intake and consult a doctor.
Homemade vs. Store-bought: Homemade broth offers more control over ingredients, including salt and specific mineral-boosting vegetables.
Mineral-Rich Additions: Kelp, potato peelings, and mushrooms are excellent additions to increase the mineral profile of your broth.

Understanding the Variability of Potassium

While homemade bone broth is celebrated for its purported health benefits, the mineral content, including potassium, is far from consistent. Laboratory analyses and dietary reports reveal a wide range of potential potassium levels. Depending on the recipe and preparation, a single cup could contain anywhere from trace amounts to over 400 milligrams. This variability is critical to understand, especially for those relying on bone broth for specific dietary needs.

Why the Content Fluctuates

Several factors contribute to the unpredictable potassium content in home made bone broth. These are primarily related to the ingredients used and the cooking process itself:

Bone Type: The species of animal and the specific bones used have a significant impact. Some commercial analyses suggest chicken bone broth may be richer in potassium than beef broth, though recipes vary. Using marrow bones, feet, and knuckles, which are rich in connective tissue, is believed to provide more minerals.
Simmer Time: While the popular belief is that longer simmering extracts more minerals, research shows a more complex process. Some minerals are released quickly, while others require a prolonged period. However, a simmer time of 12 hours or more is generally recommended for maximum extraction.
Use of Acid: Adding a small amount of acid, such as apple cider vinegar, is a common technique intended to help pull minerals from the bones into the liquid. The effectiveness of this can depend on the quantity and cooking duration, but it is a standard practice for increasing yield.
Additional Ingredients: The most effective way to boost potassium is through the addition of potassium-rich vegetables. Ingredients like potato skins, onions, kelp, and mushrooms provide a substantial mineral contribution that the bones alone often do not.

Comparison: Potassium in Different Broths


Broth Type	Typical Ingredients	Approximate Potassium (per cup)	Notable Factors
Simple Bone Broth	Bones, water, vinegar	0–170 mg	Potassium content relies solely on bone extraction, which is inefficient.
Standard Homemade Broth	Bones, vegetables (carrots, onions, celery)	250–280 mg	Mineral content is significantly higher due to the inclusion of vegetables.
High-Potassium Broth	Bones, potassium-rich vegetables (kelp, potato skins, mushrooms)	300–400+ mg	Optimized for mineral content, with vegetables providing the highest boost.

How to Maximize Potassium in Your Bone Broth

If your goal is to increase the potassium in your homemade bone broth, focusing on strategic ingredient additions is the most reliable method. The minerals naturally released from bones can be inconsistent, so supplementing with other foods is key.

Here are some tips for boosting your broth's mineral content:

Add Potassium-Rich Vegetables: Include things like potato peelings, onion, celery, and mushrooms in your stock pot.
Incorporate Seaweed: Dried kelp, wakame, or kombu are potent sources of minerals, including potassium, and add a deep umami flavor.
Use Acid Strategically: Start your broth by soaking the bones in water with a tablespoon of apple cider vinegar for 30–45 minutes before simmering.
Simmer for Success: While not a guarantee, a longer simmer time (12+ hours) can encourage more complete mineral extraction, particularly when coupled with acid.

Potential Risks of Excessive Potassium

For most healthy individuals, consuming potassium from bone broth and other food sources is not a concern. The kidneys are highly efficient at filtering excess potassium from the blood. However, for people with pre-existing kidney disease, a high intake of potassium can lead to a condition called hyperkalemia, where potassium levels in the blood become dangerously high.

Symptoms of hyperkalemia can range from mild (nausea, fatigue) to severe (muscle weakness, irregular heartbeat), and in life-threatening cases, may cause cardiac arrest. If you have kidney problems or take medications that affect potassium levels, consult your doctor or a registered dietitian before significantly increasing your intake of bone broth or other potassium-rich foods. More information on managing potassium levels with kidney disease is available from the National Kidney Foundation.

Conclusion

Homemade bone broth can contribute a moderate amount of potassium to your diet, but it should not be considered a consistently reliable or primary source of this mineral. The potassium levels are highly dependent on the preparation method and ingredients. For the most significant and consistent mineral content, incorporate potassium-rich vegetables and an acidic component like vinegar. For those with kidney disease, monitoring potassium intake from all sources is crucial, and medical advice should be sought. By understanding the factors at play, you can produce a more nutrient-dense and flavorful broth that meets your dietary goals.

Frequently Asked Questions

To increase potassium, add potassium-rich vegetables like potatoes, onions, carrots, and celery to your broth. Incorporating seaweed such as dried kelp or kombu is also a highly effective method.

No, a single large baked potato with the skin contains significantly more potassium (over 900 mg) than a cup of bone broth (which can contain 400 mg at most). Bone broth is a moderate source, while potatoes are a rich one.

Adding a small amount of an acid, like apple cider vinegar, is a common technique believed to help pull minerals from the bones into the broth. While it can assist in extraction, adding potassium-rich vegetables is more impactful for boosting levels.

For most healthy people, it is difficult to get too much potassium from bone broth alone, as the kidneys effectively filter excess minerals. However, those with kidney disease should be cautious, as high potassium intake can be dangerous.

Yes, the type of bones used can affect the final mineral content. The nutrient composition is influenced by the animal species and the specific parts of the bone included, such as marrow bones or knuckles.

For optimal mineral extraction, simmering for an extended period, such as 12 hours or more, is recommended. However, adding potassium-rich vegetables is a more direct way to ensure a high level.

Store-bought broths have a consistent, lab-tested nutritional profile, but their quality and mineral content can vary significantly by brand. Homemade broth allows you to control the exact ingredients to maximize potassium, but its content will fluctuate with each batch.