Beef, brisket, point half, separable lean only, 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 | 6% | |
| Riboflavin | 0.2 MG | 18% | |
| Niacin | 3.6 MG | 22% | |
| Pantothenic acid | 0.3 MG | 7% | |
| Vitamin B-6 | 0.3 MG | 16% | |
| Folate, total | 8 UG | 2% | |
| Choline, total | 106.8 MG | 19% | |
| Vitamin B-12 | 2.6 UG | 108% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 2.8 MG | 16% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 226 MG | 18% | |
| Potassium, K | 273 MG | 6% | |
| Sodium, Na | 77 MG | 3% | |
| Zinc, Zn | 7.4 MG | 67% | |
| Copper, Cu | 0.1 MG | 13% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 23.5 UG | 43% |
Nutrition Highlights
- Excellent source of protein with 28.1g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (67% of Daily Value per 100g).
- Good source of Selenium, Se (43% DV).
- Good source of Niacin (22% DV).
- Rich source of Vitamin B-12 (108% of Daily Value per 100g).
About Beef, brisket, point half, separable lean only, trimmed to 0" fat, all grades, cooked, braised
This cut of beef comes from the pectoral region of the cow, specifically the fattier point half of the brisket. When trimmed to zero inches of fat and cooked using the braising method, it offers a rich, beefy flavor while maintaining a relatively lean profile. The braising process, which involves slow-cooking in liquid, helps break down the connective tissue, resulting in a tender and moist texture. This cooking method also allows for the infusion of flavors from herbs, spices, and other ingredients in the cooking liquid.
Nutritionally, this beef cut is an excellent source of high-quality protein, providing 28.1 grams per 100-gram serving. Protein is essential for building and repairing tissues, supporting immune function, and maintaining muscle mass. It's also rich in important micronutrients such as iron, zinc, and B vitamins, particularly vitamin B12, which is crucial for nerve function and the formation of red blood cells. While the fat content is moderate at 13.8 grams per 100 grams, trimming to zero inches of fat helps keep the saturated fat content in check. This makes it a suitable option for those looking to increase their protein intake while being mindful of fat consumption.
In culinary applications, this cut shines in slow-cooked dishes like pot roasts, stews, and braised beef sandwiches. Its ability to absorb flavors makes it ideal for recipes with bold seasonings or aromatic vegetables. Many traditional cuisines feature this cut in dishes like Jewish-style brisket, Texas-style barbecue (though typically with more fat left on), and various Asian braised beef recipes. When preparing this cut, it's important to cook it low and slow to achieve the best texture and flavor. Pairing it with nutrient-dense side dishes like roasted vegetables or whole grains can create a well-balanced, satisfying meal that's rich in both flavor and nutrition.
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