Re:Bone marrow was kept in a Stone Age meat locker
by mikehotel on Saturday October 12, 2019 @11:30AM
(#21233895)
The vague nutrition language in the Times article, led me to the study [1], which has more specifics:
“Marrow composition was mostly unsaturated FA (78%), especially monounsaturated (74%), and only 22% comprised saturated fats (table S1). Oleic (C18:1n-9) was the most abundant FA in marrow (36% in week 0), with a significant decrease per week (−0.7 ± 0.14%; P < 0.001). Other FA, like palmitoleic (C16:1n-7), palmitic (C16:0), and vaccenic (C18:1), had lower percentages (10 to 16%) and remained constant over time.
The energy value of marrow obtained from metapodial bones ranged from 123 kcal (bone from week 2 in the outdoor autumn scenario) to 2.7 kcal (bone from week 6 in the outdoor spring scenario). The energy contained in one bone in good conservation conditions (i.e., up to 9 weeks in the outdoor autumn scenario or the first few weeks in the outdoor spring scenario) could be comparable to the crude energy content of 25 g of fresh meat.”
“Marrow composition was mostly unsaturated FA (78%), especially monounsaturated (74%), and only 22% comprised saturated fats (table S1). Oleic (C18:1n-9) was the most abundant FA in marrow (36% in week 0), with a significant decrease per week (−0.7 ± 0.14%; P < 0.001). Other FA, like palmitoleic (C16:1n-7), palmitic (C16:0), and vaccenic (C18:1), had lower percentages (10 to 16%) and remained constant over time.
The energy value of marrow obtained from metapodial bones ranged from 123 kcal (bone from week 2 in the outdoor autumn scenario) to 2.7 kcal (bone from week 6 in the outdoor spring scenario). The energy contained in one bone in good conservation conditions (i.e., up to 9 weeks in the outdoor autumn scenario or the first few weeks in the outdoor spring scenario) could be comparable to the crude energy content of 25 g of fresh meat.”
1. https://advances.sciencemag.org/content/5/10/eaav9822