Calories in homemade stock

jtm4210

I'm more curious really than concerned about this.

I always make stock for soups, stews, sauces etc out of Sunday roast leftovers or off cuts from other meals, and clearly other MFP members do as well, as there are numerous "bone stock"-type entries on the database ranging between 10 and 200 cal per 100ml.

So how does anyone else guesstimate the amount of calories in homemade stock? Should it be based on the calories for the type of meat that had previously been on the bone? If it's from a fatty meat I will let it cool and skim the solid fat off. A ham or pork stock will usually be gelatinous as well, would this make a difference?

How many calories can there really be in a pot of boiled bones? Since it's mainly water, is it worth agonising over logging it at all?

Your thoughts would be very much appreciated, thanks!