I typed tendon into the USDA database and found nothing. However, livestrong.com has a page on beef tendon with a pic of the USDA label. Not sure if it is accurate or not.
100 gram serving size has .5 grams fat and 36.7 grams of protein.
How about this...
The dry mass of normal tendons, which makes up about 30% of the total mass with water, is composed of about 86% collagen, 2% elastin, 1–5% proteoglycans, and 0.2% inorganic components such as copper, manganese, and calcium.
Gelatin is a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the boiled crushed bones, connective tissues, organs and some intestines of animals such as domesticated cattle, chicken, and pigs.
From a nutritional point of view, collagen and gelatin are a poor-quality sole source of protein since they do not contain all the essential amino acids in the proportions that the human body requires—they are not 'complete proteins' (as defined by food science, not that they are partially structured).
And this was an interesting spot...
Cortisol stimulates degradation of (skin) collagen into amino acids.
And for bonus points...
With respect to radiometric dating, extracted collagen produces a 'more pure' form of carbon that can be dated than does bulk bone, which contains a high amount of carbonated apatite, which is prone to exchange with environmental sources of carbon, causing contamination. Stable isotope analysis of carbon and nitrogen are commonly used to study diet in past populations of humans, as well as to reconstruct ecological conditions.
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