Beef, chuck, short ribs, boneless, separable lean only, trimmed to 0" 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 | 7% | |
| Riboflavin | 0.2 MG | 15% | |
| Niacin | 3.5 MG | 22% | |
| Pantothenic acid | 0.7 MG | 15% | |
| Vitamin B-6 | 0.3 MG | 18% | |
| Folate, total | 3 UG | 1% | |
| Choline, total | 72.7 MG | 13% | |
| Vitamin B-12 | 3.4 UG | 143% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 1.5 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 12 MG | 1% | |
| Iron, Fe | 2.5 MG | 14% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 185 MG | 15% | |
| Potassium, K | 307 MG | 7% | |
| Sodium, Na | 85 MG | 4% | |
| Zinc, Zn | 8.2 MG | 74% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 21.5 UG | 39% |
Nutrition Highlights
- Good source of protein with 19.7g per 100g.
- Rich source of Zinc, Zn (74% of Daily Value per 100g).
- Good source of Selenium, Se (39% DV).
- Good source of Niacin (22% DV).
- Rich source of Vitamin B-12 (143% of Daily Value per 100g).
About Beef, chuck, short ribs, boneless, separable lean only, trimmed to 0" fat, all grades, raw
These ribs are cut from the chuck area of the cow, known for its rich flavor and moderate tenderness. Being boneless and trimmed to nearly zero fat makes them a leaner option within the beef rib category, offering a good balance between taste and nutrition. With nearly 20 grams of protein per 100 grams, they provide a solid source of high-quality protein, which is essential for muscle maintenance, immune function, and overall body repair. The fat content is moderate, contributing to satiety and flavor, while the absence of carbohydrates and fiber makes them suitable for low-carb and ketogenic eating patterns.
In the kitchen, these ribs are versatile and can be prepared using slow-cooking methods such as braising, stewing, or sous vide to break down connective tissue and enhance tenderness. They also work well when marinated and grilled or roasted at lower temperatures for longer periods. Because they're trimmed of excess fat, they absorb marinades and seasonings effectively, making them ideal for dishes that benefit from bold flavors. For those mindful of fat intake, trimming further or pairing with vegetables can create a balanced, nutrient-rich meal.
Compare Beef, chuck, short ribs, boneless, separable lean only, trimmed to 0" fat, all grades, raw
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