Beef, rib, back ribs, bone-in, separable lean and fat, trimmed to 0" fat, choice, 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 | 7% | |
| Riboflavin | 0.3 MG | 23% | |
| Niacin | 4.9 MG | 31% | |
| Vitamin B-6 | 0.5 MG | 27% | |
| Folate, total | 6 UG | 2% | |
| Vitamin B-12 | 2.1 UG | 86% | |
| 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 | 2.3 MG | 13% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 160 MG | 13% | |
| Potassium, K | 248 MG | 5% | |
| Sodium, Na | 61 MG | 3% | |
| Zinc, Zn | 5.2 MG | 47% | |
| Copper, Cu | 0.1 MG | 8% | |
| Selenium, Se | 24.3 UG | 44% |
Nutrition Highlights
- Excellent source of protein with 23.3g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (47% DV).
- Good source of Selenium, Se (44% DV).
- Good source of Riboflavin (23% DV).
- Good source of Niacin (31% DV).
- Good source of Vitamin B-6 (27% DV).
About Beef, rib, back ribs, bone-in, separable lean and fat, trimmed to 0" fat, choice, cooked, braised
This cut of beef comes from the rib section, specifically the back ribs with the bone left in. It's a flavorful and tender portion of meat that benefits from slow, moist cooking methods like braising, which helps break down the connective tissue and results in a rich, succulent dish. The meat is trimmed to remove excess surface fat, though it still retains a significant amount of marbling and intramuscular fat, contributing to its taste and juiciness.
Nutritionally, this beef cut is high in protein, providing over 23 grams per 100 grams, making it an excellent source for muscle maintenance and repair. However, it's also notably high in fat, with about 31 grams per 100 grams, most of which is saturated fat. This means it's calorie-dense, delivering 372 calories per 100 grams. It contains no carbohydrates or fiber, so it fits into low-carb or ketogenic diets but may not be suitable for those monitoring saturated fat intake. The braising process can help render some fat, slightly reducing the overall fat content in the finished dish.
In cooking, this cut is ideal for hearty, slow-cooked meals such as braised ribs, stews, or pot roasts. The bone-in nature enhances flavor during cooking, and the meat pairs well with robust seasonings, red wine, or rich sauces. It's a popular choice for special occasions or comfort food dishes where tenderness and depth of flavor are priorities.
Compare Beef, rib, back ribs, bone-in, separable lean and fat, trimmed to 0" fat, choice, cooked, braised
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