Beef, rib, back ribs, bone-in, 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 | 8% | |
| Riboflavin | 0.3 MG | 24% | |
| Niacin | 5.0 MG | 31% | |
| Vitamin B-6 | 0.5 MG | 29% | |
| Folate, total | 6 UG | 2% | |
| Vitamin B-12 | 2.1 UG | 88% | |
| Vitamin A, RAE | 9 UG | 1% | |
| Vitamin D (D2 + D3) | 0.2 UG | 1% | |
| Vitamin K (phylloquinone) | 1.6 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 23 MG | 2% | |
| Iron, Fe | 2.4 MG | 13% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 163 MG | 13% | |
| Potassium, K | 255 MG | 5% | |
| Sodium, Na | 63 MG | 3% | |
| Zinc, Zn | 5.3 MG | 48% | |
| Copper, Cu | 0.1 MG | 8% | |
| Selenium, Se | 24.6 UG | 45% |
Nutrition Highlights
- Excellent source of protein with 24.2g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (48% DV).
- Good source of Selenium, Se (45% DV).
- Good source of Riboflavin (24% DV).
- Good source of Niacin (31% DV).
- Good source of Vitamin B-6 (29% DV).
About Beef, rib, back ribs, bone-in, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised
These cuts come from the rib section of the animal and include both lean meat and a layer of fat, though they've been trimmed to remove surface fat. Cooking them slowly, such as by braising, helps break down connective tissue and yields tender, flavorful meat. Because they're bone-in, they also contribute to a richer taste and can add nutrients like collagen and minerals to the cooking liquid.
Nutritionally, they're a dense source of high-quality protein, which supports muscle maintenance and repair. They also provide a significant amount of fat, including saturated fat, so portion control is important for those monitoring heart health or calorie intake. There are no carbohydrates or fiber, making them suitable for low-carb or ketogenic diets, but they should be balanced with vegetables or other nutrient-rich foods. Their high protein and fat content make them very satiating, which can help with appetite control.
In the kitchen, they're most often braised, slow-cooked, or smoked to maximize tenderness. The braising liquid—often a mix of broth, wine, or aromatics—infuses the meat with deep flavor. They're popular in hearty dishes like stews, soups, or served as a main with sides such as roasted vegetables or mashed potatoes. When prepared this way, the meat becomes fall-off-the-bone tender and pairs well with bold seasonings or sauces.
Compare Beef, rib, back ribs, bone-in, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised
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