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12 Foods That Help Your Body Produce Collagen

12 Foods That Help Your Body Produce Collagen (I)

12 Foods produce collagen: Diet plays an amazing role in health and to maintain the appearance of your skin.

Collagen is the protein that creates the main structure and stretch of the skin.

30% of the total body protein and 70% of the body’s skin proteins are made of collagen!

As we age, we produce less collagen in our skin every year, hence the tendency toward wrinkles and thinning skin we see the older we get.

In this article, introduce a few examples of collagen-rich foods that are useful for maintaining skin health.

Collagen benefits

  • improves skin’s elasticity
  • protects the bones, joints, and organs
  • helps build muscle and burn fat

1- Bone Soup

Made by simmering animal bones in water, this process is believed to extract collagen and contains:

  • Calcium
  • Magnesium
  • Collagen
  • Amino acids
  • Glucosamine
  • Chondroitin
  • And many other nutrients

2- Chicken

Chicken is a rich source of collagen.

Chicken neck as a source of collagen, for arthritis treatment.

3- Fish

Like other animals, fish have bones and made of collagen.

It is notable that the collagen content of fish can absorb easier than other foods.

4- Egg Whites

Although eggs like many other animal products do not contain connective tissue.

But it contains proline which is one of the most important amino acids necessary for collagen production.

5- Citrus fruits

Citrus fruits contain vitamin C, an important vitamin is water-soluble, and play an important role in the production of pre-collagen.

6- Berries

Berries are an excellent source of vitamin C.

Strawberries are considered as one of the main foods Produce Collagen

Berries are high in antioxidants, which protect the skin from damage.

Strawberries are considered as one of the main foods that Produce Collagen.

7- Garlic


High sulfur in garlic, which is a rare mineral, has an effective role in preventing the breakdown of collagen.

Reference: Healthline

Collected by: Dr. Afsaneh Aminghafouri

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