Beef, brisket, flat half, separable lean and fat, trimmed to 1/8" fat, choice, cooked, braised
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 5% | |
| Riboflavin | 0.2 MG | 14% | |
| Niacin | 4.0 MG | 25% | |
| Pantothenic acid | 0.6 MG | 11% | |
| Vitamin B-6 | 0.3 MG | 16% | |
| Folate, total | 9 UG | 2% | |
| Choline, total | 109.2 MG | 20% | |
| Vitamin B-12 | 2.3 UG | 97% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.5 MG | 3% | |
| Vitamin K (phylloquinone) | 1.8 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 16 MG | 1% | |
| Iron, Fe | 2.5 MG | 14% | |
| Magnesium, Mg | 18 MG | 4% | |
| Phosphorus, P | 171 MG | 14% | |
| Potassium, K | 227 MG | 5% | |
| Sodium, Na | 46 MG | 2% | |
| Zinc, Zn | 6.5 MG | 59% | |
| Copper, Cu | 0.1 MG | 12% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 26.2 UG | 48% |
Nutrition Highlights
- Excellent source of protein with 28.7g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (59% of Daily Value per 100g).
- Good source of Selenium, Se (48% DV).
- Good source of Niacin (25% DV).
- Good source of Choline, total (20% DV).
- Rich source of Vitamin B-12 (97% of Daily Value per 100g).
About Beef, brisket, flat half, separable lean and fat, trimmed to 1/8" fat, choice, cooked, braised
This cut of beef comes from the lower chest area of the cow and is known for its rich flavor and tender texture when cooked slowly. The flat half refers to the leaner portion of the brisket, which is separated from the fattier point cut. After being trimmed to a modest 1/8" fat cap and cooked using the braising method, it delivers a hearty dose of high-quality protein—nearly 29 grams per 100-gram serving—while remaining free of carbohydrates and fiber. The fat content sits at 19.5 grams, which includes both saturated and unsaturated fats that contribute to its satisfying mouthfeel and help with the absorption of fat-soluble nutrients.
Braising is the ideal cooking method for this cut, as the slow, moist heat breaks down tough connective tissues, resulting in a juicy and flavorful dish. It's a popular choice for classic recipes like pot roast, smoked barbecue, and hearty stews, where its robust taste can shine alongside vegetables, herbs, and spices. While it's an excellent source of protein, iron, and B vitamins—particularly B12—those monitoring their saturated fat intake may want to enjoy it in moderation. Pairing it with fiber-rich vegetables or whole grains can create a balanced, nutrient-dense meal that satisfies both taste and nutrition goals.
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