Beef, rib, back ribs, bone-in, separable lean and fat, trimmed to 0" fat, choice, 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 | 6% | |
| Riboflavin | 0.2 MG | 16% | |
| Niacin | 3.6 MG | 23% | |
| Vitamin B-6 | 0.3 MG | 21% | |
| Folate, total | 3 UG | 1% | |
| Vitamin B-12 | 1.5 UG | 64% | |
| Vitamin A, RAE | 6 UG | 1% | |
| Vitamin K (phylloquinone) | 1.5 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 9 MG | 1% | |
| Iron, Fe | 1.6 MG | 9% | |
| Magnesium, Mg | 17 MG | 4% | |
| Phosphorus, P | 122 MG | 10% | |
| Potassium, K | 214 MG | 5% | |
| Sodium, Na | 53 MG | 2% | |
| Zinc, Zn | 3.8 MG | 34% | |
| Copper, Cu | 0.1 MG | 7% | |
| Selenium, Se | 17.3 UG | 31% |
Nutrition Highlights
- Good source of protein with 15.8g per 100g.
- Good source of Zinc, Zn (34% DV).
- Good source of Selenium, Se (31% DV).
- Good source of Niacin (23% DV).
- Good source of Vitamin B-6 (21% DV).
- Rich source of Vitamin B-12 (64% of Daily Value per 100g).
About Beef, rib, back ribs, bone-in, separable lean and fat, trimmed to 0" fat, choice, raw
This cut comes from the rib section of the animal and includes both lean meat and fat attached to the bone. It's a rich, flavorful portion that's prized for its tenderness when cooked properly. Because it contains a significant amount of fat, it's also a concentrated source of calories and saturated fat, so portion control is important for those monitoring fat intake. On the plus side, it delivers a solid amount of high-quality protein and essential nutrients like zinc, iron, and B vitamins, which support energy metabolism and immune function.
In the kitchen, this cut is most often prepared using slow, moist-heat methods such as braising or smoking, which break down the connective tissue and render the fat for a melt-in-your-mouth texture. It's a popular choice for barbecue ribs, where low-and-slow cooking over several hours allows the flavors to deepen and the meat to become tender enough to pull away from the bone. It can also be used in hearty stews or braised dishes where its richness adds depth to the overall flavor. For those seeking leaner options, trimming visible fat before cooking can help reduce the overall fat content without sacrificing too much taste.
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