Collagen-Rich Foods

Tender lean meat usually contains less collagen than tougher connective tissues and other discarded animal parts. Multi-type collagen supplements with vitamin C are a practical fallback for those who cannot obtain variety in whole collagen foods, but whole foods are preferred. Whole-food collagen sources are superior to isolated supplements because they provide the full collagen matrix with GAGs and micronutrients. Modern eating habits often exclude animal parts that are rich in collagen. Collagen-rich tissues such as skin, cartilage, tendons, bones, and fascia are the primary dietary sources of collagen but are largely discarded in modern Western food preparation. Collagen intake can be increased by eating skin, bones, tougher meats, and whole-animal foods. Chicken feet are very high in collagen and can be boiled into stews or broth. Chicken feet are a widely available alternative to rooster comb with very high collagen content, suitable for boiling into stews or broth. Fish skin is high in Type I and III collagen, with salmon skin being a particularly excellent source. Bone broth is a moderate collagen source containing Type I and III collagen and is widely accessible. Marine co…