Beef, brisket, point half, separable lean and fat, trimmed to 1/8" 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 | 3.1 MG | 20% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.3 MG | 15% | |
| Folate, total | 7 UG | 2% | |
| Choline, total | 92.9 MG | 17% | |
| Vitamin B-12 | 2.4 UG | 99% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 8 MG | 1% | |
| Iron, Fe | 2.4 MG | 14% | |
| Magnesium, Mg | 19 MG | 5% | |
| Phosphorus, P | 194 MG | 16% | |
| Potassium, K | 241 MG | 5% | |
| Sodium, Na | 69 MG | 3% | |
| Zinc, Zn | 6.1 MG | 56% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 21.7 UG | 39% |
Nutrition Highlights
- Excellent source of protein with 24.4g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (56% of Daily Value per 100g).
- Good source of Selenium, Se (39% DV).
- Good source of Niacin (20% DV).
- Rich source of Vitamin B-12 (99% of Daily Value per 100g).
About Beef, brisket, point half, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, braised
This cut of beef comes from the pectoral region of the cow and is known for its rich marbling and deep flavor. When prepared using moist heat methods like braising, it becomes exceptionally tender while retaining much of its natural juices. The trimming to 1/8" fat helps moderate the fat content while still preserving enough to contribute to its characteristic taste and texture. With nearly 25 grams of protein per 100-gram serving, it serves as an excellent source of complete protein, containing all essential amino acids needed for muscle maintenance and repair.
The high fat content, primarily saturated fat, makes this cut energy-dense at 349 calories per 100 grams. While the protein supports tissue building and satiety, the significant fat content means portion control is important for those monitoring caloric intake or saturated fat consumption. This cut is commonly used in traditional dishes like pot roast, corned beef, and Texas-style barbecue, where slow cooking breaks down the connective tissue and renders the fat, creating a melt-in-your-mouth texture. The braising method particularly suits this cut, as the combination of moisture and low heat transforms the tough muscle fibers into tender, flavorful meat perfect for slicing or shredding.
Compare Beef, brisket, point half, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, braised
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