Beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, 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 | 15% | |
| Niacin | 3.0 MG | 19% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.2 MG | 14% | |
| Folate, total | 7 UG | 2% | |
| Choline, total | 89.6 MG | 16% | |
| Vitamin B-12 | 2.3 UG | 97% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 8 MG | 1% | |
| Iron, Fe | 2.3 MG | 13% | |
| Magnesium, Mg | 18 MG | 4% | |
| Phosphorus, P | 187 MG | 15% | |
| Potassium, K | 233 MG | 5% | |
| Sodium, Na | 68 MG | 3% | |
| Zinc, Zn | 5.8 MG | 53% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 21.9 UG | 40% |
Nutrition Highlights
- Excellent source of protein with 23.5g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (53% of Daily Value per 100g).
- Good source of Selenium, Se (40% DV).
- Rich source of Vitamin B-12 (97% of Daily Value per 100g).
About Beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised
This cut of beef comes from the breast section of the cow, specifically the fattier point half of the brisket. After being trimmed to remove surface fat and then braised, it becomes tender and flavorful while retaining a rich, meaty character. The cooking method helps break down tough connective tissues, resulting in a moist and satisfying texture. With nearly 24 grams of protein per 100 grams, it's an excellent source of this essential macronutrient, supporting muscle maintenance and repair. However, it's also relatively high in fat—about 28.5 grams per serving—so portion control is important for those monitoring their fat intake.
Nutritionally, this beef cut provides important minerals like iron and zinc, which support oxygen transport and immune function. It contains no carbohydrates or fiber, making it a good fit for low-carb or ketogenic diets. Because of its hearty flavor and tender texture after braising, it's commonly used in dishes like pot roast, stews, and sandwiches. It pairs well with root vegetables, herbs, and bold seasonings, and can be a centerpiece for slow-cooked meals that benefit from long, moist-heat preparation. For a balanced plate, it's best enjoyed alongside fiber-rich vegetables or whole grains.
Compare Beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised
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