Beef, brisket, whole, separable lean and fat, trimmed to 1/8" fat, all grades, raw
* 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 | 8% | |
| Riboflavin | 0.2 MG | 12% | |
| Niacin | 3.5 MG | 22% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.4 MG | 22% | |
| Folate, total | 6 UG | 2% | |
| Choline, total | 76.9 MG | 14% | |
| Vitamin B-12 | 2.3 UG | 94% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 1.7 MG | 9% | |
| Magnesium, Mg | 19 MG | 5% | |
| Phosphorus, P | 177 MG | 14% | |
| Potassium, K | 282 MG | 6% | |
| Sodium, Na | 69 MG | 3% | |
| Zinc, Zn | 3.7 MG | 34% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 16 UG | 29% |
Nutrition Highlights
- Good source of protein with 18.4g per 100g.
- Good source of Zinc, Zn (34% DV).
- Good source of Selenium, Se (29% DV).
- Good source of Niacin (22% DV).
- Good source of Vitamin B-6 (22% DV).
- Rich source of Vitamin B-12 (94% of Daily Value per 100g).
About Beef, brisket, whole, separable lean and fat, trimmed to 1/8" fat, all grades, raw
This cut of beef comes from the lower chest of the cow and is known for its rich marbling and deep flavor. With nearly 19 grams of fat per 100 grams, it delivers a hearty taste and tender texture when cooked low and slow. It's a good source of high-quality protein, offering about 18.4 grams per serving, which supports muscle maintenance and repair. The fat content, while higher than leaner cuts, includes a mix of saturated and monounsaturated fats, contributing to its satisfying mouthfeel. It's also rich in essential nutrients like iron, zinc, and B vitamins, particularly B12, which play key roles in energy metabolism and red blood cell formation.
Because of its higher fat content, this cut benefits from slow-cooking methods like braising, smoking, or roasting, which break down connective tissue and render the fat for a melt-in-your-mouth result. It's a staple in dishes like Texas-style barbecue, pot roast, and hearty stews, where its robust flavor can shine. For those mindful of fat intake, trimming more of the surface fat before cooking or pairing it with plenty of vegetables can help balance the meal. While it's not the leanest option, enjoying it in moderation as part of a varied diet allows you to savor its rich taste and nutritional benefits.
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