Lately I've been trying to do some research into chicken and beef broth, but there seems to be very little documentation on their nutritional content. I consume a lot of this because I am more susceptible to joint problems than average, but I want to make sure that I'm not disrupting any mineral balances.
Specifically, I'm interested in determining the amounts of calcium, magnesium, glucosamine, chondritin, hyaluronic acid, collagen, gelatin, and other relevant nutrients present in average servings of chicken and beef broths prepared with pastured animals according to the method advocated by Sally Fallon (soaked in vinegar and water and simmered for several hours--24 for chicken, 72 for beef).
There does not seem to be much literature on this topic. I did see an uncited reference to one study that supposedly only found ~90g of calcium in one serving of chicken broth, but I have a feeling that this was not done according to Sally Fallon's method. After I make chicken broth in this way, the bones seem to be quite depleted of whatever contents they once had--much more so than a tenth of a gram would seem to indicate. In addition, since I break up the bones as the broth cooks (providing greater surface area from which to leach nutrients), some inevitably get ground into powder, which I do not remove from the broth. Although there are nutrient profiles of various broths on http://www.nutritiondata.self.com (originally from the USDA, I believe), these almost certainly were not prepared with vinegar over the course of 1-3 days.
I understand, of course, that there will be many variances depending on the lifestyle of the animal, the type of bones used, and so forth--but surely an average could be calculated. I am going to assume at this point that the research has not been done completely, which leads to my next question--how could we, the paleo/primal/etc community get it done? I have a feeling that a great many people in this community would be interested in the results of such an analysis.
My question for you is: does anyone have access or know anyone who has access to a nutritional lab that will analyze broth for us? If so, would it cost a lot of money? Or does anyone know how one might be able to do such a thing by oneself? What methods are used in nutrient content analysis?