Collagen does not naturally exist in plants; the highest collagen content is found in animal connective tissues and skin. That is why bone broth, gelatin, collagen-rich cuts (skin, cartilage), and traditional items like trotters are considered high-collagen foods. However, dietary collagen is broken down into amino acids and peptides during digestion, so it does not travel to the skin as intact collagen. Still, these foods can provide building blocks that support your body’s synthesis capacity—especially when paired with vitamin C and adequate overall protein. If high-sugar eating patterns or smoking persist, collagen breakdown accelerates and benefits may be limited. In short, the source matters, but the metabolic environment matters just as much.